Les Terraillers
Côte d'Azur / French Riviera > Biot
Located in the village between Antibes and Cagnes-sur-Mer, this restaurant reflects the local heritage of glassmaking and pottery, traditions made possible by the region's clay-rich soil. Michaël Fulci's parents opened the restaurant in a former potter's workshop, where the original kiln has been preserved and now forms part of a small salon in the dining room.
In the warmer months, customers often dine on the patio, under a shady trellis, offering a quiet space away from the surrounding streets.
Chef Michaël Fulci was trained by several great names in French cuisine, including Alain Ducasse and Roger Vergé. His menu focuses on Mediterranean ingredients sourced from local markets and regional producers.
Seasonal vegetables and fruit are featured in every dish, from zucchini flowers to Menton lemons and figs. Truffles also feature prominently in season, including black truffles from Vaucluse and white truffles from Alba.
The result is a menu shaped by the region's produce and the culinary traditions of the Mediterranean coast.
Chef Michaël Fulci belongs to a generation of French chefs who have built their reputation on technical training and a clear culinary identity. His work has been recognized by several renowned culinary guides in France and abroad. Originally trained in top kitchens, he developed his skills alongside chefs such as Roger Vergé and Alain Ducasse, as well as Pascal Bardet and Franck Cerutti. These experiences helped shape his approach to Mediterranean cuisine. After taking charge of the kitchens at Les Terraillers, Michaël Fulci was awarded a Michelin star early in his tenure. Since then, he has continued to develop a cuisine based on regional ingredients, meticulous preparation and a strong link with the flavors of the South. His cuisine reflects both technical precision and the pleasure of good produce, presented in dishes that highlight the Mediterranean landscape and its seasonal ingredients.
Contact information
11 Chemin Neuf - 06410 Biot
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