Le Figuier de Saint-Esprit

In the heart of Old Antibes, just a few steps from the port of Vauban and the Picasso Museum, you’re invited to explore the know-how of chef Christian Morisset, a native of Antibes for 25 years. He dedicates his days to finding the very best seasonal quality produce. There is no greater satisfaction for Christian than diners who recognise the freshness of his ingredients. Connoisseurs flock to this idyllic setting where the fig tree is almost as important as the cuisine! During a gourmet outing, the cuttlefish cannelloni in squid’s ink and saddle of lamb cooked in Vallauris clay never fail to surprise.