Travel & Life Digest

L'Amandier de Mougins

On our first night in the South of France we ventured out to Mougins.
We had read about its' rich culinary history and we were hoping for a nice, easy meal.

As soon as we entered the old town we spotted L'Amandier on the left, squished between the hill and the other town houses. We decided there and then to make a reservation for a bit later.
It turned out to be a good idea, as it was already 8pm and they didn't have anything free until 9:30pm! L'Amandier was re-opened in 2010 and specialises in cuisine Nicoise, that means local dishes with a little twist.

Strolling around the old town, we built up a good apetite, so when we finally returned to L'Amandier and climbed up the two sets of stairs, we were overjoyed with the setting: a massive terrace, seemingly floating over the hills with amazing 360-degree views of the surrounding area.

All of the hills were covered in bright green, dotted with the traditional honey-coloured local houses and even splashes of blue from the pools here and there.
And far to the left, where the Alps Maritime slowly gather up higher and higher, the horizon was turning pink and coral, with the sun setting.
We went for the "menu Roger Verge", cooked by the 2006 "best young chef in French cuisine", two-Michelin stars, chef Denis Fetisson. 

*Amuse-bouche: a watermelon gazpacho, fresh, crisp and refreshing!
*Pan Bagnat: an interesting take on a Provencal classic sandwich with tuna - only in this case, it came in the form of a golden, bite-size creation. 

*Zucchini Flower Stuffed - they had me right there, no need to read on - with Chicken Breast, in a Creamy Mushroom "Velouté, with Noilly Prat vermouth.
My favourite dish of the whole menu hands down.
The chicken stuffing was succulent and the mushroom veloute a luxurious treat; not to mention the artistic presentation.  

*John Dory poached in Fish Soup, served with Purple Artichoke in a French Dressing with Pine Nuts.
A light, delicate dish - not entirely sure if we did it justice however, having it after the gorgeous and intense stuffed zucchini.

*Filet of Lamb Stuffed with Parsley and Garlic, served with Carrots on Swiss Chard Cushion, with Thyme Juice.
Lamb cooked to perfection, no doubt there! And the plate looked like an abstract painting...
*Goat Cheese from Mr Monteiro, Olive Oil, Onion "Cebette" and Thyme.
This is when things start to go slower - when the cheese arrives.
The initial excitement subsides and waves of fulfilment force you to take it easy. Not such a strong goat's cheese, flavoursome enough however, to keep us going!

*Black Forest  "Amandier’s Style" - Chantilly galore in other words!

Oh, but that's why we come to France, ma petite cherie! To indulge in butter and Chantilly with no regret and no shame.
That's exactly what we did! x

Mougins in the moonlight.

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