As a representative of Haute Cuisine, surrounded by his relatives and his loyal team, the sole ambition of Christian Morisset, who is an unpretentious gastronomic and pastry chef, is really quite simple: to delight your taste buds!
The quality and taste of his cuisine stem firstly from his choice of ingredients, sourced every day from a local market. Christian Morisset is particularly and meticulously attached to the quality, flavour and freshness of his products, which he selects with draconian attention.
His cuisine is delicate and never excessive, subtly combing flavours and colours; no useless flourishes, only harmony, refinement and a delicate touch so that the taste of the earth or the sea mingle with perfection to enchant your senses.
Follow this master who will allow you to share intense, prodigious and unforgettable moments. His dishes will be for ever be seared into your culinary memory, and with the selection of wines, they will unite to symbiotically and marvellously combine all of your senses.
Originally from the Poitou region, from a very young age Christian Morisset knew where his passion lay: pastry.
At the age of five, his favourite playground was his mother's kitchen, where he prepared flat cakes using milk fat. Progressively, he climbed the rungs of the gastronomic ladder to become a pastry chef.
His specialisation in pastries then naturally led him to become an all-round chef.
As a chef he enters into the service of the Château d'Esclimont in the Eure et Loire region in 1985. In 1987, he returns to Antibes, to take over from Alain Ducasse as chef at the Terrace of the Hôtel Juana, which is awarded two Michelin stars and is renamed La Terrasse Christian Morisset. His cuisine is highly technical, rigorous, light and instanteneous. As a specialist of short cooking times, he respects the produce to recreate its quintessential qualities: the expression of a taste, the nature of a fragrance.
After 18 years of gastronomic performances, the chef opens his own establishment in Antibes, le Figuier de Saint-Esprit.
At the same time, his talented son, Jordan Morisset, winner of the Graine de Chef contest at the age of nine at the Ritz Hotel in Paris, graduates brilliantly from the Paul Augier hotel school.
Meanwhile, his younger son, who trained for two years as a motorbike mechanic in Nice, finally decided not to pursue a career in a bike repair shop and preferred to branch out into pastry, in the footsteps his father. After two years of training as pastry chef with Christian Cottard, a renowned pastry chef from Antibes, in August 2009 he is hired as pastry chef at the Figuier de Saint-Esprit.
That was the start of the adventure... and what a fantastic adventure it is.