Michaël FULCI

Chef : 1 restaurant

Presentation

Michaël Fulci is a fighter:"In 2003, I had a serious skiing accident. I was told that being a chef was going to be very complicated from then on, but I got back on my feet and continue to do what I love most: cooking."

Passionate and a "born epicurean", Michaël Fulci studied at the Lycée Hôtelier Régional Jeanne et Paul Augier in Nice, before taking his first steps in the kitchen alongside Roger Vergé at the Moulin de Mougins. He went on to work for Alain Ducasse at the Louis XV in Monaco, 59 Poincaré and the Plaza Athénée in Paris. He assisted chefs Franck Cerutti, Sylvain Etiévant and Pascal Bardet, before taking off to return home in 2005.

In 2007, Michaël Fulci took up his first chef's post at Les Terraillers, the restaurant owned by his parents, Pierre and Chantal, and founded in 1978 in Biot, Alpes-Maritimes. The handover came naturally in 2012. He distinguishes himself"by working with the product from A to Z, in multi-texture and cooking on the plate", a technique in perfect osmosis with the premises, an authentic 15th-century pottery whose vaults, beams and old stones have been subtly enhanced. Gault&Millau quickly awarded it 3 toques.

B. G.

Biography & Awards

1980 Naissance à Antibes

2012 Reprise des Terraillers, à Biot

2013 Rencontre avec l’actuel second, Emilien Brietz

2015 3 toques Gault&Millau

2019 Trophée Transmission