The story
L'Amandier de Mougins serves refined Provençal cuisine to guests seeking elevated dining near Cannes. Roger Vergé established the address in 1970, shaping the culinary reputation of this perched village long before it drew international crowds. Executive chef Sébastien Zunino now guides the kitchen, updating the menu five times a year to follow local producers and seasonal rhythms. This steady commitment to regional ingredients earned the establishment two Radishes from the Green Guide.
The kitchen balances classic Mediterranean cuisine with daily market changes, anchoring the menu on bold regional foundations. Blue lobster tortellini and boneless sea bass prepared in a rich puttanesca sauce appear alongside Label Rouge lamb cooked across multiple preparations. Chef Zunino’s background in butchery shows clearly on the evolving meat board, which features Black Angus, Limousine beef, and Verdon lamb aged on the bone for up to forty-five days. Guests can trace these selections through a cellar holding more than three hundred carefully matched bottles.
Dining spaces open toward the Plan de Grasse through two levels framed by century-old olive trees. Lunch settles in the shade while dinner shifts toward sunset, revealing the distant coast on clear evenings. Inside, the Picasso Salon keeps a quiet historical note with an original ceramic piece gifted to the house decades ago. Wheelchair accessibility runs through the entire venue, ensuring the panoramic setting remains open to every visitor.
Recognition
Ambience
Details
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