Early Life and Culinary Roots

Born into a family of restaurateurs, Michaël Fulci grew up within the walls of Les Terraillers, an emblematic house in Biot founded by his parents in 1978. His childhood was steeped in the rhythms of the kitchen, dining room, and gardens, where he developed an early appreciation for the work ethic that defined his family's legacy.

Path to Professional Cooking

Cooking was never a choice for Fulci, but an obvious path. After graduating from a hotel school in Nice, he joined the kitchen of Roger Vergé at the Moulin de Mougins, where he learned the fundamentals of Provençal cuisine. Later, his time with Alain Ducasse at the Louis XV in Monaco and Paris exposed him to a more refined, detail-oriented approach to gastronomy.

Return to Family Legacy

In 2005, Fulci returned to Biot to take over the family restaurant's kitchen, a transition from the high-end kitchens of his previous roles to the more constrained environment of an independent restaurant. He worked alongside his parents, gradually asserting his own identity while preserving the restaurant’s established reputation and loyal clientele.

Evolution of Culinary Style

Over the years, Fulci's cooking has become more refined, focusing on a single main product with minimal additional flavors. His approach emphasizes the natural qualities of ingredients, whether they are Mediterranean fish, seasonal vegetables, or local produce. This philosophy is reflected in dishes that highlight the purity of the product rather than overshadowing it with complex techniques.

Modern Approach to Dining

Since the pandemic, Fulci has divided his time between the kitchen and the dining room, a shift initially driven by staffing challenges but now a deliberate choice. This closer interaction with customers allows him to refine the dining experience, making it more spontaneous and engaging. He envisions a future for high gastronomy that is both rigorous and warm, accessible yet exceptional.