THE ESSENTIALS
Follow me, and beyond the quest for perfection and the pursuit of happiness, I will lead you to share intense and surprising moments that will be seared into your memory through a multitude of symbols, of feelings and through an alchemy that will delight your senses: the splendours of yesterday with a modern touch.
SADDLE OF LAMB FROM THE ALPILLES
Cooked in Vallauris clay, gnocchi with “Tuber Melanosporum” truffles, season vegetables, thyme flower gravy.
Jordan, Christian Morisset’s first son, was born in 1998. This event inspired the Chef to come up with his first “essential” culinary creation. Each served dish is numbered. To this day, this exquisite creation has been tasted more than 30’000 times.
– 75€ –
CANNELLONI WITH SMALL SQUID AND CLAMS
Served with squid ink, shell juice and basil leaves.
Two years after the creation of the “Saddle of Lamb”, Jordan’s brother, Matthias, was born. The chef celebrated this happy event by creating a second “essential” dish. A typically Mediterranean creation with subtle flavours that combine in delicate and surprising ways.
– 55€ –
ROASTED TURBOT IN POTATO CRUST
and “Tuber Melanosporum” truffles. Gravy with Xeres truffles. Creation combining two exceptional “sea and land” products, with explosive and tasty flavours.
– 38€ –
SIERRA LEONE ORGANIC CHOCOLATE
70% cocoa, prepared in Duplanteur’s conche, in the historic centre of Grasse. Lightly cooked chocolate fondant with a runny core of freshly-picked sour and sweet cherries. Preparation based on Iranian pistachio nuts: Craquelin, light ganache, custard sauce and pistachio shortbread with Sicily pistachio ice-cream.
– 24€ –
Restaurant
The gourmet restaurant Le Figuier de Saint-Esprit reflects the story of a creative cuisine started by Christian Morisset
The menus
The gourmet cuisine is imbued with the charms of our marvellous region, and provides unique refinement and an entirely delightful experience.
