"A successful dish must be visually accomplished, sensual, precise, tuned, gourmand and original"

A generous epicurean!

"Textures, chords and refinement"

Michaël Fulci learnt his trade in the « Moulin de Mougins », and at Ducasse. For 5 years he has been continuously expanding his skills and taking over his parent’s restaurant.

Thanks to his solid knowledge, his lightness and skills in creating modern meals you will quickly recognise that you’re the guest of a gourmet chef who knows how to combine the best practice with modern cuisine. The enjoyment of the art of cuisine is intensified by a wonderful wine-list; composed by Pierre Fulci « le père » et  Julien Lecompte « le sommelier » (300 references, 50 wines in half-bottles), wine from the Burgundy and Valley of the Rhône, foreign wines and classicals of the Provence (Clos St vincent, Tempier, Trévallon, Chateau Simone …).

The coffee card and a trolley table of fresh tea leaves are a dignified finish.