OUR STAR CHEFS
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GERALD PASSEDAT
At the heart of culinary elegance, the cuisine of Chef Gérald Passedat is an ode to the majesty of the Mediterranean, a sanctuary where he draws his inspiration, his strength, and his vitality every morning. For more than three decades, Chef Passedat has shaped a culinary art that celebrates the richness and diversity of Provence and the Mediterranean.
Imbued with the essence of the Mediterranean diet and the art of sublimating the simplest ingredients, the Chef excels inmastery of Mediterranean fish. His close collaboration with artisanal fishermen and his commitment to the preservation of marine biodiversity demonstrate his deep respect for the treasures of the sea.
With a range of techniques that extends from ancestral methods to contemporary innovations, thisthree-star cheftransforms each dish into an unforgettable gastronomic experience. Each flavor becomes a celebration of the Mediterranean under his expert hand, reflecting the excellence and distinction of his globally recognized culinary talent.
Restaurant“Little Nice” | Marseille
Perched above the waves, embracing the infinite horizon, this three-star restaurant offers an unrivaled sensory experience, a celebration of the sea in all its splendor, bathed in the dazzling light of the Mediterranean azure. A meal at Petit Nice is like a deep dive into the oceanic depths of gastronomy, where each moment transports you further, discovering the chef's iconic creations. It is a taste adventure where we explore the mysteries of the sea, a feast that reveals the hidden treasures of marine cuisine with unparalleled elegance.
michael fulci
With enriching experience alongside eminent masters such as Roger Vergé, Alain Ducasse, as well as their eminent disciples Pascal Bardet and Franck Cerutti,
Michaël Fulci quickly distinguished himself by winninga star Michelin after taking the reins of the kitchen at Les Terraillers restaurant.
Today, he sits among the elite of French chefs, an eminent figure of the new culinary generation. Its “culinary signature” is praised by the most prestigious guides, both in France and around the world. At the heart of this “born epicurean” lies a deep passion, which he cherishes and enjoys sharing. Michaël Fulci commits body and soul to the art of gastronomy, starting with a rigorous selection of the best products, then orchestrating a harmonious symphony of flavors and colors, while mastering the cooking to perfection.
With a masterful mastery of textures and an innate talent for creating subtle combinations, it seduces the eyes as well as the taste buds. His cuisine, imbued with subtlety and lightness, is a true sensory ecstasy, where refinement intertwines with poetry, where instinct combines with creativity. It is a demanding art, requiring work, rigor and the search for perfection, qualities which precisely embody the assertive personality of this exceptional chef.
Restaurant“The Terraillers” | Biot
The Les Terraillers restaurant embodies a world of refinement, elegance, serenity, conviviality and gastronomic delights. It invites its guests to enjoy a warm atmosphere during the winter season and to enjoy the gentle summer freshness thanks to its shaded terrace.
Alain Llorca
From the early age of eleven, the culinary prodigy, who would become a star chef, was already devoting himself to the art of gastronomy, passionately exploring traditional dishes while daring with daring creations.
At the prestigious hotel high school of Nice, his boundless passion and his exemplary discipline quickly propelled him to the position of Chef of the restaurant Les Peintres in Cagnes-sur-Mer, where he won his first macaroon in the Michelin Guide, thus testifying to his precocity and of its culinary excellence.
Subsequently, his talent was further honed, and in 1996, he was crowned with two Michelin stars while masterfully leading the Negresco brigade. In the kitchens of the legendary Nice palace, he brought contemporary Mediterranean cuisine to life, becoming the emblematic chef par excellence of southern cuisine.
This dazzling notoriety made him the worthy successor to the legendary Chef Roger Vergé in 2004, when he took the reins of the Moulin de Mougins, where he unleashed all his creativity for a period of four memorable years.
Finally, in 2009, he opened the doors of his own house, proudly bearing his name, where he received hisfirst star from 2012, marking a brilliant new chapter in his exceptional career.
Restaurant“Alain Llorca” | La Colle-sur-Loup
Located in an authentic setting imbued with the minerality of the region, the Chef's restaurant offers you a warm welcome with a panoramic view of the surroundings and the picturesque village of Saint-Paul-de-Vence. It is in this place full of serenity that the chef invites you to share a precious moment of delight and conviviality, whether in the company of your loved one or your friends.
patrick raingeard
From his childhood, in his beloved Brittany, Chef Patrick Raingeard was captivated by the art of cooking, watching his grandmother masterfully prepare fried potatoes. He was fascinated by the dance of the butter which foamed on the fire, with rare delicacy, without ever burning.
Throughout his career, Patrick Raingeard has perfected his art alongside some of the most eminent contemporary chefs, including Alain Passard, Jacques Maximin au Doyen, L'Elysée Lenôtre, La Mère Poulard at Mont Saint-Michel, and the prestigious Ladurée Paris, under the tutelage of Patrice Hardy and Pierre Hermé. His career also took him to the kitchens of Zebra Square in Monaco, then to the Port Palace, where he conquered with determinationhis first star Michelin, before doing it again at Cap Estel in 2013 and receiving the Gault et Millau d'Or Paca.
Its leitmotif remains immutable: “Transcending simplicity is a form of elegance."
Patrick Raingeard embodies intuition, generosity and expertise, expressing instinctive and contemporary cuisine. He enjoys defying conventions with each new season, while maintaining an infallible rigor of execution. His five years working alongside a Japanese chef awakened in him a love for the flavors of the world, harmoniously merging taste journeys and a quest for purity that mark his distinct culinary imprint.
Restaurant“Cape Estel” | Eze
"Nestled within the elegant Cap Estel hotel, bathed by Mediterranean waters,
Patrick Raingeard offers a true ode to the Mediterranean and its shores. Every element of his culinary art, whether it is the quality of the ingredients, the meticulous execution or the touch of subtle inventiveness that transcends each dish, invites you to an exceptional banquet. A meal in these places is a privileged experience, a sensory celebration that captivates the senses and awakens the soul."
OUR STAR CHEFS
michael fulci
With enriching experience alongside eminent masters such as Roger Vergé, Alain Ducasse, as well as their eminent disciples Pascal Bardet and Franck Cerutti,
Michaël Fulci quickly distinguished himself by winninga star Michelin after taking the reins of the kitchen at Les Terraillers restaurant.
Today, he sits among the elite of French chefs, an eminent figure of the new culinary generation. Its “culinary signature” is praised by the most prestigious guides, both in France and around the world. At the heart of this “born epicurean” lies a deep passion, which he cherishes and enjoys sharing. Michaël Fulci commits body and soul to the art of gastronomy, starting with a rigorous selection of the best products, then orchestrating a harmonious symphony of flavors and colors, while mastering the cooking to perfection.
With a masterful mastery of textures and an innate talent for creating subtle combinations, it seduces the eyes as well as the taste buds. His cuisine, imbued with subtlety and lightness, is a true sensory ecstasy, where refinement intertwines with poetry, where instinct combines with creativity. It is a demanding art, requiring work, rigor and the search for perfection, qualities which precisely embody the assertive personality of this exceptional chef.
Restaurant“The Terraillers” | Biot
The Les Terraillers restaurant embodies a world of refinement, elegance, serenity, conviviality and gastronomic delights. It invites its guests to enjoy a warm atmosphere during the winter season and to enjoy the gentle summer freshness thanks to its shaded terrace.
michael fulci
Jacques Chibois, passionate about local products since his childhood, shone as Chef at the Royal Gray in Cannes, the city's first restaurant with2 Michelin stars.
At La Bastide Saint Antoine in Grasse, he offers elegant and precise cuisine, highlightingseasonal products. Honors such asKnight of the Order of Merit and Master Restorer, Chibois is a renowned chef. Its restaurant in Grasse offers a culinary show twice a day, where guests can taste its flagship recipes, varied according to the seasons.
Restaurant“The Terraillers” | Biot
The Les Terraillers restaurant embodies a world of refinement, elegance, serenity, conviviality and gastronomic delights. It invites its guests to enjoy a warm atmosphere during the winter season and to enjoy the gentle summer freshness thanks to its shaded terrace.
NICOLAS DECHERCHI
Nicolas Decherchi, originally from Var, became passionate about gastronomy since his adolescence. He began his career with Michelin-starred chef Bruno in Lorgues, then perfected his skills with famous chefs like Georges Blanc and Eric Frechon. At the same time, it becomesChef consultant and recipe creator for Cyril Lignac in shows such as"Top chef" And"An almost perfect dinner", and collaborates with him in his restaurants, the 15th and Le Chardonnaux, as executive chef.
Today, Nicolas Decherchi directsthe restaurant Le Repère, offering a breathtaking view of the bay of Cannes. Le Repère offersa fresh menu with Mediterranean flavors, with fresh products, fish dishes and grilled meats, reflecting the essence of theSouthern cuisine.
Restaurant “Le Repère”
Mandelieu-La Napoule
