Le Moulin de Mougins

Frommer's Review

The new chef here has a big toque to fill. In 2004 Alain Llorca took over the celebrated inn, formerly the kingdom of Roger Vergé, a maître cuisinier de France and one of the country's top three chefs. After 7 years as chef of the fabled Hôtel Negresco in Nice, Llorca was just the man to succeed Vergé. He employs market-fresh ingredients in his "cuisine of the sun," a reference to Provence's light-drenched countryside.

Cuisine here is earthy but upscale, often with modern twists on old culinary traditions both from Provence and other parts of the French-speaking world. Examples include hearts of artichoke stuffed with marinated seafood; an accras de morue (codfish fritters) that one would expect in Martinique; spaghetti with shellfish; roasted Provençal goat with herbs; sweetbreads with mushrooms fried in grease; and a succulent version of magret of duckling with honey sauce, lemons, and polenta.

The inn also rents four suites and three rooms with air-conditioning, minibars, and TVs. Rooms cost 140€ to 190€ ($182-$247) double, suites 300€ to 330€ ($390-$429).

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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