Les Terraillers in Biot – Michaël Fulci in a 16th-century pottery

At the entrance to Biot, a village built on clay, Michaël Fulci cooks one-star food of the South under the vaulted ceilings of an old pottery that his parents turned into a restaurant.

Biot, on its hill between Antibes and Cagnes-sur-Mer, owes its name in the guidebooks to art glass and pottery – the soil here is rich in clay, and potters worked the village for centuries. At the bottom of the old village, on the chemin Neuf, Les Terraillers takes its name from them: the restaurant occupies a 16th-century pottery that Michaël Fulci's parents converted, and which he now runs. The MICHELIN Guide confirmed its star in the 2026 selection.

This is what to expect: the house and the terrace, the chef and his menus, the wine list and what to know before you book.

01Vaults and a shaded terrace

Inside, the old stone house has kept its vaulted ceilings and rough walls, softened with white tablecloths, deep armchairs and a little sculpture – the restaurant calls the style rustic chic. In good weather the meal moves outside to a terrace screened by greenery, where large terracotta jars stand among the tables. The house has stayed calm and rather bourgeois, as Gault&Millau puts it; the changes have happened on the plate.

There is private parking at the door, with two charging points for electric cars, and valet parking at dinner and on busy days.

02Michaël Fulci's kitchen

Michaël Fulci learned his trade at the Moulin de Mougins under Roger Vergé and with Alain Ducasse and two of his disciples, Pascal Bardet and Franck Cerutti, before returning to take over the family restaurant. The star followed soon after he took charge of the kitchen. His idea of a successful dish, he says, is one that is precise, sensual, generous and original – and good to look at.

Insider tip

Closed Sunday evening, Monday and Tuesday. Lunch menu €69 from Wednesday to Saturday.

The autumn carte, dated October 2026, shows the range. Starters include red mullet inspired by the fried red mullet of Jacques Médecin, with a fennel salad and a tomato stuffed with roasted mullet; scallops grilled and raw with Jerusalem artichoke and coffee; and grilled porcini with a mousseron emulsion. Among the mains are John Dory preserved in fig-leaf oil with purslane, roasted figs and a sauce vierge sharpened with Chartreuse; aged and grilled dentex with Paimpol coco beans and umeboshi; roast veal sweetbreads with chanterelles and fresh almonds; lamb with butternut squash and clementine; and Pornic pigeon cooked on the barbecue with smoked beetroot and a blackberry and shiso condiment.

03Menus and the wine list

At lunch from Wednesday to Saturday, the Rivage & Jardin menu – a vegetable starter, fish and a fruit dessert, changed every week – costs €69, holidays excepted. The Discovery menu, served from Wednesday to Sunday, costs €107 for three courses and €127 for four: grilled langoustine with stuffed shallots and a red-wine bisque, weever barbecued with Colonnata bacon and lacquered aubergine, the Pornic pigeon and a fig dessert with olive oil and gavotte crumbs. The chef's eight-course surprise menu, served to the whole table, costs €175.

À la carte, starters cost €45–66 and main courses €69–82, and the cheese selection is €29. Wine pairings cost €50 with three courses, €69 with four and €90 with the surprise menu. The list itself was put together by Pierre Fulci, the chef's father, and the sommelier Julien Lecompte: around 300 references, 50 of them in half-bottles, from Burgundy and the Rhône to the Provençal classics – Tempier, Trévallon, Château Simone and Clos Saint-Vincent. Coffee has its own list, and fresh tea leaves arrive on a trolley.

04Opening hours and booking

From September to June, Les Terraillers serves lunch from Wednesday to Saturday, 12.00 to 14.00, and dinner from 19.00 to 22.00; on Sundays it is open for lunch only, until 14.30. It is closed on Sunday evenings and all day on Mondays and Tuesdays; summer hours are not published on the website. The last order for the surprise menu is at 13.30 at lunch and 21.30 at dinner.

Tables can be booked online, by telephone or by email. For groups of eight or more a credit card guarantee is required, and cancellations after 11.00 for lunch or 17.00 for dinner, as well as no-shows, are charged at €100 per guest.

For a weekend. For a lifetime.