Le Figuier de Saint-Esprit

Disappointing! A very limited choice for starters (only 2) made us go straight to the main courses First of all the turbo, a nice memory of the terrace of the Juana hotel, unfortunately tasteless truffles (normal for the season) which would certainly deserve to adapt this dish to take it into account, on the other hand the cannelloni with cuttlefish served too cold to fully appreciate them. After a very simple sweet appetizer, the dessert with 5 chocolates is a disaster for chocolate lovers like me. An unacceptable dessert in a Michelin star. The same goes for the very old-fashioned restaurant room with a view of the entrance to the kitchen and a wall of wine cellars After the long discussion with the chef they offered us the dessert with chocolate and mango and two digestif. This dessert was ok and not more.

Amazing haute cuisine Michelin star restaurant in the historic old town of Antibes. Stable during many last years services, perfect quality of food, and reasonable price. Always bring us up.

We have a great time. To be honest, we have been a bit sick of too much Asian-touch taste which several French micheline restaurants chase to get stars nowadays . It's greatful to meet authentic mediterranean cuisine in Antibes. Highly recommendable for travelers.

We don’t recommend it at all. Last Saturday afternoon, my companion and I had lunch at this restaurant, expecting an exceptional culinary experience. Unfortunately, it turned out to be a nightmare. A few hours after our meal, we both began feeling unwell and had to stay in bed due to a complete loss of appetite. By nighttime, our symptoms worsened to severe vomiting and diarrhea, leaving us utterly weak. My companion's condition was so critical that they had to be taken to the emergency room, where the diagnosis was “vomiting and diarrhea, suspected food poisoning.” Needless to say, our vacation was completely ruined by this restaurant. A Michelin-starred establishment should offer a flawless dining experience and be a highlight of any trip. However, Le Figuer failed to meet even the most basic standard of food safety. We were profoundly disappointed and strongly discourage anyone from dining here—unless you wish to spend the next few days glued to a toilet. When we felt a little better, we went back to the restaurant to raise a complaint, only to be further appalled by their dismissive and unhelpful attitude. The manager did not offer any apology or express concern about our health. Instead, they coldly insisted there was no definitive proof that their food caused the poisoning, even though we had eaten nothing else that day. This level of irresponsibility from a Michelin-starred restaurant is shocking. Food safety should be their top priority, and any suspicion of contamination should be taken seriously with thorough investigation. Instead, they chose to hide behind the excuse of uncertainty and showed complete indifference to their customers' well-being. Furthermore, their lack of empathy and service is astounding. Many high-quality restaurants would offer replacements or refunds even for minor issues like dishes not meeting expectations. Yet, after the ordeal we endured, Le Figuer refused to apologize or refund, not even compensation. Their cold attitude starkly contrasts with the excellent service one expects from a top-tier restaurant. Our experience at Le Figuer was not only disappointing but utterly unacceptable. For a Michelin-starred restaurant to exhibit such a lack of accountability, empathy, and basic food safety is a disgrace. We cannot, in good conscience, recommend this establishment to anyone.

Amazing experience from beginning to end. Great service, food and ambiance. 60 year old fig tree? Check! Canopy that creates a feeling of seclusion and being outdoors? Absolutely! Servers to answer every question and a great pace to a meal (as in no rush) YES! We decided to order a la carte and they were still willing to do a wine pairing to match our dishes which was great. If I could I would have ordered everything on the menu as it all sounded delicious. I saw people who had the tasting menu and everyone left very happy. We started with the fois gras with chocolate and pinapple chutney and the white and green asparagus with fried poached egg and iberia ham. I'm not a fan of terrine's typically, but I had to try the combination and I was pleasantly surprised. The chocolate dust on top, gelled in the middle and the spreads were a perfect combination and the wine pairing made it sing. My wife loved the asparagus and especially the fried runny egg inside with the ham. She gushed over its taste. I tried the soft asparagus and the ham, both of which were soo tasty. Then came the mains. At first when you order the saddle you are presented with the clay creation and your numbered dish. I'm 33868. That's how many times the dish has been created and I had to smash the clay to get to my prize - which was a lot of fun. The Dish itself, wow. WOW. Just..wow. What else to say, soft, rosemary, tasty. The truffle gnocchi - perfect. This is what great food is. Cannelloni was soft, cooked to perfection. Not sure i have ever seen my wife eat so much food before. She said it would be a "sin" to not finish. I had some, she was right. The Creme Brulee with lavender felt like an angel made us a present. The mini desserts were such a treat. The topping came when the chef signed my clay because if you thought the restaurant looked great, wait until you see this guy's mustache! Great night. You need to go here if you are in Antibes. You might just need to go to Antibes to go here. The Dishes still listed on the menu we ordered are listed below in detail... Fresh duck foie gras from the Landes with cocoa. Lightly smoked with bean peel, insert with pulp and cocoa nibs, pineapple carpaccio marinated in Saint Germain liqueur, anise seeds and lemon coriander, pineapple chutney and ginger pickles. Toasted country bread with cocoa nibs SADDLE OF LAMB FROM THE ALPILLES Cooked in Vallauris clay, gnocchi with squash and truffles "Tuber Melanosporum", seasonal vegetables, thyme flower juice CANNELLONI OF KIDNEY AND CLAMS With squid ink, shellfish juice with basil leaves. Christian Morisset's crème brûlée with lavender flowers from our Provence and its mignardises