Le Figuier De Saint Esprit

The gourmet restaurant The Fig Tree of Saint Esprit tells the story of a creative kitchen, initiated by Christian Morisset, whose inspirations are based on a strong tradition and a great experience.

As a proof of this authentic cuisine, this restaurant located on the rampart of the Old Antibes has been awarded 1 star to the Michelin guide.
Being a part of the Great Gastronomy, Christian Morisset, chef and pastry chef, only wish, without pretension of any kind, is for you to enjoy his cooking! Learn more about the restaurant’s team …

The quality and taste of his cuisine are based on a daily market. Christian Morisset gives special care, meticulous, even draconian to quality, taste and freshness.

Delicious and without excess, his cooking combines the flavors and colors: no useless frills, just harmony, refinement, finesse so that the scents of the earth and sea flavors marry with accuracy and intoxicate all your senses.

Follow this master who will guide you to sharing intense moments, wonderful and unforgettable. His dishes will mark your culinary memory and combined with the wines, will provoke alchemy, a symbiosis of all your senses.

In the menu, you will find some of the dishes which have contributed to the reputation of Christian Morisset, such as the extraordinary
« Squid cannelloni with cuttlefish ink and seashell juice ».

You will also discover his famous creation « Saddle of lamb from the Alpilles baked in clay soil of Vallauris» (over 25275 have been served to this day). Let’s not forget the Fish of the day from the Antibes fishermen served with seasonal vegetables.

On the sweet side, before dessert, savour the « lavender crème brulée» another creation of the Chef Morisset, surprising with its freshness and its flavour, perfect before you jump in onto the others such as the ”William Pear in thin slices caramelized with cardamom served with mousse with dehydrated pear the old fashioned way and its sherbet” or “cocoa beans”

Christian Morisset also considers bread to be a noble part of the meal.

That is why you will be able to enjoy with your meal, and cheeses the creation of Jean Paul Véziano third generation of bakers from Antibes.