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The history of the Restaurant
Origin and foundation
"Chez Pipo" is a restaurant like no other with a unique atmosphere. The place is steeped in history and stood the test of time while retaining its authenticity and simplicity.
Until 1932, the premises housed an iron workshop, named Folco establishments.
From 1933 to 1940, Mrs. Françoise Otta née Dalbera established a socca business for the first time. She was known as “la Bimba”.
However, it was the founder "Pipo" who, in 1940, established the current, now famous, brand and began to make this place an essential address for any Nicois who has a desire for socca. At that time, the restaurant offered socca, pizza from 1945 (the first restaurant in Nice to offer pizza), pissaladière and a small loaf of bread called “lou bout” in which, at that time, the socca was placed inside.
When Joseph Mazzone "Pipo" died (01/05/1958), his son, Laurent Mazzone, nicknamed Lolo, took over the business. Pizza making was abandoned and he ran the business successfully until 1986. During this period, all of Nice came to eat socca at Chez Pipo, including famous actors, singers and writers, which further helped establish the brand to wider audiences. Jacques Médecin, a lover of Nice cuisine, frequented the address regularly throughout his political career.
The venue
At Chez Pipo, people come here to eat socca, by the oven or on the terrace, as an aperitif or as a meal, but mainly to have a good time with friends or family.
The surroundings are simple in order to respect the tradition of this dish. The oven, built in place of the old forge, is amongst the oldest in the city. The stones, from the quarry in Biot , give it an exceptional toasting quality. It is in the middle of the restaurant and allows you to see the much anticipated pancake cooking there. There is something magical about the whole spectacle.
The people of Nice particularly appreciate Chez Pipo for its charm and authenticity and everyone feels a bit at home there. We come with memories, with stories to tell, to introduce friends, family, children or grandchildren to the place and perpetuate a tradition that has been going on for almost 100 years.
This place is also appreciated by tourists from all over the world. Word of mouth has ensured this address resides in many a travel diary like a touching note.
In Nice, Socca is eaten by the youngest to the very oldest and the diversity of the patrons of Chez Pipo adds to its rich ambience.
”Aquì, si mangia la socca!” If we made this sentence the restaurant's slogan, it is because it alone sums up the essence of the place: If you come to Chez Pipo, it's above all to eat socca!
The takeover
Steeve is not your average Nicois: blond with blue eyes and an English first name, there does not seem anything local about him! But his soul is very much Nice. He comes from a family from the port and as a child, he visited his grandmother on rue Lascaris, right next to the restaurant.
As a student, he worked at Chez Pipo in the 90s as a waiter on weekends, school holidays and during the summer season. And it was at this time that the idea of one day taking over this restaurant was born and never left imagination.
He left for Paris to continue his studies in an engineering school. He completed his degree with a specialized master's degree at ESSEC, in 2004. He then embarked on his career in the world of management consulting. Expert in Lean Manufacturing, he traveled Europe for 5 years to help companies improve their performance.
He made sure to make a pit stop at Chez Pipo every time he visited Nice. When his former bosses informed him of their plan to sell up, Steeve seized the opportunity and on January 1, 2009, became the owner of the restaurant.
