Les Terraillers
Biot, France
⭐1 Star
The Experience
From Michelin Guide
Between Antibes and Cagnes-sur-Mer, this village owes its fame to its art glassware and its pottery, thanks to a soil rich in clay. In fact, Michaël Fulci’s parents opened their restaurant in a former potter’s studio, the kiln of which is now a delightfully snug lounge! In fine weather, the shaded trellis of the alfresco patio attracts diners like bees to honey… Michaël Fulci is a bona fide Mediterranean chef, who learned the ropes with legends such as Alain Ducasse and Roger Vergé, no less… The menu naturally enough overflows with fruit and veg from local markets, from courgette flowers and Menton lemons to figs. Truffles also enjoy the spotlight, be they black from Vaucluse or white from Alba. Sophisticated, flavourful food, drenched in sunshine, scents and flavours.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Les Terraillers in Biot:
1. Location in a Former 16th-Century Pottery Masonry
Les Terraillers is housed in a historic building that was once a pottery studio dating back to the 16th century. The kiln of this old pottery has been transformed into a cozy lounge area, blending heritage with modern comfort.
2. Chef Michaël Fulci’s Culinary Lineage and Mediterranean Focus
The chef trained under renowned culinary legends Alain Ducasse and Roger Vergé, bringing a sophisticated Mediterranean style to the menu. The cuisine emphasizes fresh, seasonal ingredients sourced from local markets, including unique regional products like Menton lemons, courgette flowers, figs, and both black and white truffles.
3. Ambiance Combining Classic Elegance with Natural Elements
The interior features elegant furniture, pearl gray walls, and wide arches made from Biot stones, creating a modern yet charming atmosphere that respects the building’s old stone heritage. The summer terrace is a green oasis with a pergola covered in vines, offering a scenic and shaded outdoor dining experience regardless of the weather.
These elements together create a dining experience that is deeply rooted in local history and terroir, elevated by refined culinary expertise and a distinctive ambiance.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Les Terraillers in Biot are:
Local seasonal vegetables and fruits: The menu prominently features fresh produce from local markets, including courgette flowers, Menton lemons, and figs. These ingredients reflect the Mediterranean terroir and are used to bring vibrant, fresh flavors to the dishes.
Truffles: Both black truffles from Vaucluse and white truffles from Alba are highlighted, showcasing luxury and depth of flavor in the cuisine. Truffles are used to elevate dishes with their aromatic and earthy qualities.
Mediterranean fish: For example, damselfish is prepared with subtlety, paired with green tea wafers, fish stock cream sauce, and watercress purée, emphasizing delicate and refined seafood preparations.
Cèpes (porcini mushrooms): Featured in dishes like ravioli filled with cèpes and in a faux millefeuille with dried beef and parmesan, cèpes bring an intense, woodsy flavor typical of the region.
Fresh herbs and greens: Ingredients such as watercress and mint are used to add freshness and aromatic complexity to dishes, often in purées or garnishes.
These ingredients are significant as they root the cuisine in the Provence region's rich agricultural and natural bounty, while the chef Michaël Fulci applies refined techniques learned from culinary masters to create sophisticated, flavor-driven dishes.
Menu & Pricing
Current Offerings & Prices
Les Terraillers Menu Summary
Tasting Menus
- 7 Courses: €180 (Lundi au Samedi)
- 8 Courses: €220 (Lundi au Samedi)
- 9 Courses: €250 (Vendredi et Samedi soir)
A La Carte
- Blue Lobster: €95
- Foie Gras: €45
- Risotto aux Truffes: €55
- Soufflé au Grand Marnier: €25