La Place de Mougins

Since his beginnings at the age of fourteen in the Haut Var, his culinary journey has taken him to the four corners of the world, alongside great chefs with radiant personalities. In homage to all the kitchens that built it, he wanted to share his roots by creating an original concept: “the product in the spotlight”.


For Denis Fétisson, the son of the Provençal hills
The truffle is a long-time accomplice to which he pays the honors. It captures its scent by putting it in contact with fatty products - cheeses, creams, oils, eggs, white pudding, without denaturing it by cooking at too high a temperature. No more complicated recipes from the olden days, which cooked them whole under the ashes, prepared them braised in champagne or steamed in cream.
Denis Fétisson works it fresh, delicately grated with a mandolin. That he deposits it in shavings on his fine potato ravioli, add it chopped to the egg yolks of his mousseline omelet, the fat in julienne, incorporate black truffle oil into the egg whites of his Golden Egg, cook the risetti in the truffle juice like a risotto to accompany its chicken supreme in Florentine style, present it in decoration cubes or serve it as a dessert, cut into sticks on tubes of stewed golden apple, c it is a communion with nature that it is.

Of a pagan festival of which the high priestess would be the strange tuber.

Up to the neighboring tables float the heady scent, the penetrating aroma, the spicy fragrances and the generous, almost violent flavor of that which now reigns supreme over our soul.

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