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Restaurant où le chef mise sur la cuisine créative ancrée dans la tradition en choisissant un produit de saison pour le menu
Le chef Denis Fétisson, étoile brillante de la gastronomie française, a affiné son art auprès des plus grands avant de créer cet écrin unique. Couronné du prix du meilleur espoir de la cuisine française, il fusionne avec élégance tradition et innovation dans chaque plat. Chaque mois, un produit de saison se voit sublimé à travers des créations subtiles et audacieuses. Les douceurs sucrées, imaginées par un talentueux pâtissier, raviront également les amateurs. Une adresse incontournable où l'on se laisse emporter par la magie des saveurs.
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Avis des membres sur LA PLACE DE MOUGINS
Les notes et les avis ci-dessous reflètent les opinions subjectives des membres et non l'avis du Petit Futé.
An exceptional culinary experience from start to finish. The service was impeccable: warm, attentive, and professional without being stiff. The tasting menu was a true delight, with every dish beautifully executed and bursting with flavour. Special mention to the egg and the ravioli, both absolutely sublime. This is the kind of place the Michelin Guide should take a closer look at. A well-deserved spot among the region’s finest.
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I had high hopes for this experience, and while the first four courses were genuinely delightful — fresh, creative, and well-balanced — things started to dip with the ravioli, which lacked the finesse of the earlier dishes. The main course (pigeon) was unfortunately a real miss — so undercooked it was practically flying off the plate.
My biggest issue was with the seasoning throughout. The plates looked stunning, no question — but the flavours just didn’t match the visual impact, leaving the overall experience underwhelming for what should have been a standout gastronomic meal.
Service was polite but not particularly attentive. Our table remained wet from condensation for most of the meal, as no coasters were provided for chilled drinks, and it was only wiped down once — right at the end. Crumbs and bits of food stayed on the table between courses, which is a detail you’d expect to be managed at this level.
In a Michelin-starred setting, it’s often the little things that elevate the experience. Sadly, a few of those were missing here.