Tucked away along the ramparts of Old Antibes, Le Figuier de Saint-Esprit is far more than a Michelin-starred address—it is the living testament to a chef’s lifelong devotion to flavor, family, and the art of French gastronomy. At its helm is Christian Morisset, a master whose culinary story began not in the bustling kitchens of fine dining restaurants but in his mother’s kitchen in Poitiers, where as a child he baked galettes with cream. From those humble beginnings, he climbed steadily to become a pastry chef, before extending his craft into the world of haute cuisine.
Morisset’s career reads like a love letter to French tradition. After honing his skills at prestigious establishments such as the Château d’Esclimont and the Hôtel Juana, he eventually opened his own restaurant in Antibes. Today, Le Figuier de Saint-Esprit holds a Michelin star and a reputation for cuisine that is both rigorous and full of heart. His philosophy remains uncompromising: ingredients must be impeccably fresh, sourced daily from trusted markets and producers, then prepared with precision and respect to express their truest character.
A Family Affair
What makes Le Figuier de Saint-Esprit particularly special is that it is not just Christian’s dream, but a shared family story. His two sons have both followed paths into gastronomy. Jordan, his eldest, showed early promise—winning the “Graine de Chef” competition at the Ritz in Paris at only nine years old before training formally at the Paul Augier hotel school. Matthias, initially pursuing motorcycle mechanics, eventually discovered his own passion in pastry. After training with Antibes’ acclaimed pastry chef Christian Cottard, he joined the family restaurant in 2009 as pastry chef, completing a circle that makes the Morissets one of the Riviera’s most devoted culinary families.
Iconic Creations
The menu at Le Figuier de Saint-Esprit pays homage to both land and sea, blending Provençal roots with cosmopolitan finesse. Certain dishes have become emblematic over the years. The Saddle of Lamb from the Alpilles, baked in Vallauris clay with gnocchi, seasonal vegetables, and truffles, has been ordered more than 30,000 times since its creation in 1988, each plate carefully numbered as part of its story. The Squid and Clam Cannelloni, infused with squid ink and basil, marked another milestone for the chef, crafted in honor of his second son’s birth.
The wider menu continues this dialogue between memory and innovation: Mediterranean amberjack ceviche brightened with passion fruit and lemongrass; turbot roasted in a potato and truffle crust; Angus beef served with a mille-feuille of summer truffles; and desserts that range from lavender crème brûlée to elaborate chocolate symphonies made with beans roasted by Manufacture Duplanteur. Each dish is a testament to Christian’s light-handed yet meticulous approach—never excessive, always balanced, allowing flavors to sing.
A Lasting Impression
Dining at Le Figuier de Saint-Esprit is not just about the food, but about the totality of the experience: the historic charm of Antibes’ old stones, the attentive warmth of a family-run restaurant, and the alchemy between cuisine and wine that lingers long after the final bite.
Christian Morisset’s kitchen is one where tradition meets creativity, and where every dish is crafted to etch itself into memory. For those seeking the soul of French gastronomy on the Riviera, this Michelin-starred address remains a destination of timeless brilliance.
Address: 14 Rue du Saint-Esprit, 06600 Antibes
Reservations: 04 93 34 50 12