Discover what happens in the kitchen, from selecting the produce to the last-minute finishing touches, in our restaurant in the old village of Mougins.
— Our cuisine
Creative Provençal Mediterranean cuisine in the heart of Mougins.
In Mougins, in the old hilltop village above the Alpes-Maritimes, l'Amandier offers creative Provençal Mediterranean cuisine, driven by a chef with rare artisanal know-how. Every plate tells of a terroir, a season, a conviction.
Sébastien Zunino: a culinary vision
rooted in the Provençal terroir.
Behind the stoves of l'Amandier, Sébastien Zunino embodies a cuisine of precision and generosity. His vision is simple: to work the produce of the Provençal terroir with uncompromising technical rigour. Aromatic herbs, olive oil, sun-ripened vegetables, local goat's cheeses, truffle in season — the fundamentals of Provençal cooking are all there, yet never set in stone.
Mediterranean and Italian influences find their way naturally into his creations. A homemade focaccia, an olive coulis, a touch of Iberian chorizo: these deliberate borrowings enrich the Provençal roots without betraying them. Cooking times are mastered, textures carefully worked, finishes done à la minute. Every detail counts, from the lace tuile that accompanies a dessert to the trompe-l'œil effects that surprise the most attentive guests.
This Mougins cuisine is for everyone: it truly nourishes, without intimidation, with generous portions and a sincerity on the plate that is felt immediately. Our guests come from Cannes, Grasse and across the département to find this table of quality.
Meat: an artisanal craft
passed down from generation to generation.
Sébastien Zunino is a butcher's son. This is not a biographical detail: it is the foundation of a rare culinary practice. Here, cuts of meat do not arrive pre-portioned and vacuum-packed. They arrive as whole carcasses, and it is the chef himself who breaks them down entirely on site.
This approach, uncommon in the region's restaurants, guarantees total control over quality: the choice of cuts, respect for the raw material, and making the most of every part of the animal. Sébastien sources his meats directly, according to standards he has been refining since childhood.
This artisanal work is reflected every day on the blackboard. The cuts of the day vary with the deliveries: it is precisely this variability that is a hallmark of freshness. Nothing is fixed, nothing is standardised. What you read on the board tonight may no longer be there tomorrow, and that is intentional. Lovers of good meat in Mougins know it: this address is worth coming back to often.
A living menu, renewed five times a year
The menu at l'Amandier is not a fixed document. It changes five times a year, in step with the seasons and the chef's inspirations. This pace of renewal is a commitment: never to serve a product out of season, never to tire a loyal guest, always to offer something new to discover.
The set menu coexists with a daily blackboard of suggestions, particularly for the meats of the day (Tomahawk, ribeye, rump steak, etc.). Among the creations that best illustrate Sébastien Zunino's technical precision, the tortellini with salmon and lobster mousseline, leek fondue and creamy bisque stand out as a signature: a recipe that combines generosity, balance of flavours and mastery of textures. The careful presentations turn every dish into a memorable moment.
To see the current suggestions, browse the menu and daily specials, updated regularly.
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