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At Restaurant Les Terraillers in Biot, France, Chef Michaël Fulci crafts a culinary journey that celebrates the finest local and seasonal ingredients. This Michelin-starred gem invites food enthusiasts and discerning travelers to indulge in elegantly presented dishes, where tradition meets innovation in every bite.
Starters
Begin your meal with creative and refined starters that tease the palate. Savor the unique L'oursin café featuring a ragoût d'oursin in cappuccino style, accompanied by a coffee and lemon tongue tart and gyoza filled with sea urchin tongue. The rouget tête de veau presents roasted red mullet paired with grilled veal head, a rich soup, and aspic that harmonize coastal flavors.
For a fresh and vibrant option, try the asparagus from Roques-Hautes, grilled over barbecue and complemented by a tart with Campari and grapefruit and a delicate asparagus sabayon. The langoustine starter dazzles with bisque-glazed langoustine grilled on the barbecue, hay-infused beetroot, trompe-l'œil ravioli, and a tartare finished with bisque sabayon. The chickpea and caviar dish showcases a light socca soufflée paired with roasted chickpea juice, caviar, and a crisp salad.
Main courses
The mains at Les Terraillers are a masterclass in flavor and technique. The grilled saint-pierre is paired with seaweed lettuce, shellfish-filled ravioli, and a rich shellfish broth. The turbot comes grilled with sage, accompanied by Jean-Charles Orso broad beans, bard salads, and a herbal sage jus.
Fish lovers will adore the line-caught yellow pollock served with kumquat-infused tender fennel, shaved fennel salad, samphire, and cured mullet roe. For meat aficionados, the veal dish presents a large cut of black garlic veal with cima di rapa and black garlic-infused condiments, finished with a floral veal jus. The stuffed lamb saddle pairs with fresh rocket, anchovies in oil, grilled rib chops, and an herbaceous lamb jus.
A standout is the pigeon from Pornic, cooked on the chest and lacquered with green pepper, accompanied by a leg confit in port, radicchio, Morteau sausage, and a rich pigeon jus with complementary condiments.
Desserts
End your dining experience with exquisite desserts that balance intensity and freshness. The Infiniment chocolat delivers a luxurious dark chocolate intensity with crisp fine sheets, Oabika confit, and cacao sorbet. The citrus declination features yuzu lemon creaminess, blood orange textures, lemon sable, kumquat sorbet, and clementine.
The pear in texture offers almond biscuit and blood orange textural plays with lemon sable, kumquat sorbet, and clementine. The famed soufflé is served hot, flambéed with Grand Marnier, and paired with a quenelle of Madagascan vanilla ice cream, a signature delight that has become a benchmark for soufflés.
Special Menus
Les Terraillers offers a selection of curated tasting menus for those seeking a comprehensive experience. The three-course Menu Découverte features highlights like Carabineros with a powerful bisque, sériole with green beans, pigeon cooked in fig leaf, and the pepper and ginger raspberry dessert.
For a more elaborate journey, the four-course Menu Découverte adds an extra layer of refinement with the same exquisite ingredients. For the true epicurean, the Grand Menu Surprise presents eight chef’s creations, a dynamic showcase of innovation and seasonal excellence.
Drinks
- Fine selection of wines complementing the refined flavors of the menu.
- Crafted cocktails that provide a sophisticated accompaniment to your dining.
- Coffee service featuring rich brews to conclude your meal perfectly.
