In Cannes, Aux Bons Enfants is a Provençal restaurant founded in 1935 by the Giorsetti family's grandmother. Nearly a century later, the third and fourth generations keep the restaurant going, drawing on local produce from Forville market.
Why choose this restaurant?
Aux Bons Enfants stands out for an exceptional continuity of family tradition: four generations of the same family, culinary memories passed from father to son and daily purchases from local farmers and artisans. Its family history is therefore closely connected to the cooking served today.
Four generations in Cannes
The restaurant was founded in 1935. Luc Giorsetti, the third generation, trained with major restaurants before taking over in 1999, having worked alongside his father. His son Ugo, trained at the Institut Paul Bocuse, represents the fourth generation.
Provençal cooking inspired by the market
The kitchen works with seasonal produce from nearby Forville market: vegetables, meat, fish and cheese selected from local growers and artisans. The food retains a generous, family-style Provençal bistro spirit even when traditional recipes receive a contemporary touch.
The extra touch
In a city with a strong tourism-driven restaurant scene, Aux Bons Enfants has remained with the same family since 1935. This continuity, combined with its connection to the Cannes market, gives the restaurant a genuine local identity.
