Maxime Potfer, a widely recognized and respected beverage manager, has launched a new bar in Nice: Povera. The name pays homage to the philosophy of "cucina povera," an Italian culinary tradition that emphasizes resourcefulness and sustainability—using all parts of an ingredient to avoid waste. This ethos extends to the bar’s cocktail program, which prioritizes seasonality, local ingredients, and creative reuse of byproducts from nearby restaurants and producers.
A Seasonal and Sustainable Approach
Povera’s menu is built around a commitment to reducing waste and embracing local flavors. Ingredients that might otherwise be discarded are transformed into oils, syrups, or juices, adding depth to cocktails while maintaining a mindful approach to sustainability. The focus is the rich culinary heritage of the region, from the markets of Nice to the neighboring Italian towns of Liguria.
Cocktails at Povera are deeply influenced by seasonal availability, sometimes appearing on the menu for only a few weeks. The inspiration is drawn from traditional culinary techniques and historical recipes. For instance, citrus peels—often discarded despite making up 40% of the fruit—might be used to create a complex citrus broth as a substitute for lemon juice.
In Povera you absolutely must try the Pomme Tini (vodka, Granny Smith apple syrup, lemon, and watercress salt) and the Lavoisier 2 (pisco, grapefruit and celery syrup, lemon, Lillet Blanc, and mustard seeds). Other surprising flavors include pine buds, yogurt sorbet, olive leaf, tarragon vinegar, orange blossom, and charred bread—a mix of nostalgic and innovative tastes. Each cocktail starts with a single ingredient or a well-established flavor pairing.
Beyond spirits, the bar offers a carefully curated selection of natural wines, including whites, reds, oranges, and pét-nats, as well as craft beers from regional brewers. While local spirits are favored, quality remains the top priority. Povera boasts an impressive collection of vermouths, inspired by its proximity to Italy, and refuses to compromise on excellence—even if it means sourcing an agave spirit from Mexico instead of the Côte d'Azur.
This same philosophy applies to Povera’s food offerings, which feature different variations of focaccia with seasonal ingredients. The approach is simple yet high-quality, partnering with local bakeries that use ancient grain flours to create flavorful, rustic breads that serve as the base for a selection of gourmet sandwiches.
A Space with Character
The bar itself is designed to accommodate both intimate gatherings and lively social occasions. With seating for around 50 to 60 guests, as well as standing areas, Povera is a dynamic space that adapts to the energy of its patrons.
Maxime Potfer sees Povera as more than just a bar; it’s a concept built on sustainability, creativity, and a deep respect for craftsmanship. With an evolving menu, a commitment to zero-waste principles, and a dedication to quality ingredients, Povera is poised to become a standout destination in Nice’s vibrant hospitality scene.
Address: 18 Rue Emmanuel Philibert, 06300 Nice