The Mas Candille 5* in Mougins, continues its starred gastronomic tradition with chef Xavier Burelle, whose talent has confirmed this year a Michelin star.
Around an 18th-century mas (farmhouse), Le Mas Candille is extending its park at the foot of the medieval village of Mougins, a few minutes from the shores of the Mediterranean. Between Cannes, Capital of Cinema, and Grasse, Capital of Perfumes, the village of Mougins, renowned for its cultural and artistic heritage, has become the Capital of Gastronomy thanks to the Étoiles de Mougins which attracts hundreds of international chefs every year. Xavier Burelle, the new chef of the restaurant Le Candille, is writing delicious new pages of the starred gastronomic history of Le Mas Candille and Mougins by confirming a Michelin star greatly deserved for its refined and inventive cuisine, with generous Provençal accents.
Pleasures of the table and gorgeous landscapes
A haven of peace and luxury in the heart of a park of four hectares, Le Mas Candille offers its customers the charm of the old conjugated to a refined, attentive, discreet service, and the high-end happiness of a culinary tradition well anchored in Michelin stars. The gourmet restaurant Le Candille opens onto a panoramic view of the Grasse Valley and the Pre-Alps. In this idyllic and elegant setting, Chef Xavier Burelle’s table proposes a gourmet journey of Mediterranean inspiration, according to culinary discoveries orchestrated in a symphony of tastes.
Intuitive and elegant gastronomy
Since February 2018, Xavier Burelle has taken over the kitchens. The “maestro des fourneaux” has refined his culinary skills with the greatest chefs-auteurs: Alain Ducasse at Le Plazza Athénée, Philippe Legendre at Le Georges V in Paris, Arnaud Poëtte at l’Eden Roc in Antibes and Michel Del Burgo at Le Chantecler of Hotel Negresco in Nice. He took the head of brigade of La Réserve in Nice before taking the direction of the kitchens of Le Mas des Herbes Blanches in Joucas. With the support of Maxime Fontvieille, his brilliant second, Olivier Roth, the pastry chef, Stéphano Butti, “le maître des cuisons”, and a cohesive brigade with a great team spirit, Xavier Burelle is developping an intuitive, elegant, refined and subtly mastered gastronomy. His perfect cookings, his right seasonings and his associations of flavors impose his talent with a generous and sensual delicacy.
Menu with freshness and vitamins
The menu of this beautiful summer by Xavier Burelle is blooming with the appetizing colors of Provence and celebrates the terroir of the South. In artistically composed plates, freshness and flavors, tones and vitamins of the sun are charming the pupils before delighting the taste buds. As for the entrées, the refreshing melon goes along with the petits farcis (little stuffed vegetables), the basket of garden delights and the lace of zucchini flowers. In terms of dishes, the chef favors noble marine products such as delicate prawns, red mullet, langoustine or saint-pierre, lean meats such as the light and scented flesh of pigeon and rabbit, with touches of foie gras, or the calf sweetbread. The sweets harmonize ice creams and sorbets in the company of aerial desserts with chocolate, orange or lavender.
Tasty harmony between land and sea
Xavier Burelle builds his dishes as a symphony, with reliefs, quotes, chords and notes. This passionate chef draws his inspiration from subtle alliances of flavors from the South and the world, sublimating the most noble products. Under the colors of the Provençal terroir, its plates express the fullness of the flavors of seasons and availability of fresh ingredients on the local market. The vegetables and flowers come from Philippe Auda’s in Nice, the fruits from Balicco’s, the poultry from Burgundy, the seafood from the Poissonnerie Deloye Marée in Nice, the meats from the Boucherie Formia in Monaco.
Sensory journey and happiness of the palace
From the selection of products to the choice of assortments, through the composition of the plate, everything is done to ensure that the gastronomic experience is perfect. Every detail counts, every movement has an impact, every element brings its note to the composition. Guided by the conductor, the pans are singing in the kitchen to develop dishes that forge its culinary identity.
For the creation of his new symphonies at Le Mas Candille, Xavier Burelle is interpretin a score of flavors without false note, seeking his inspiration and balance through subtle and innovative variations or revisiting with skill some classics, always with talent and mastery, and perfection in the dressage of his dishes.
Tasted dishes (Photos YesICannes.com)
Appetizers: Tzatziki Cucumber, Samosa Lamb Shoulder, Toast Mayonnaise flavored with Onions and Capers. Fresh cucumber, crispy samosa and creamy and fragrant mayonnaise delectably awaken the taste buds awaiting the delights to come.
Memories from my time in Marseille, with warm and chilled versions of my own Bouillabaisse seafood soup. A tasty bouillabaisse: vegetables at the bottom of the cup, a fillet of red mullet, and an espuma of rouille with Espelette chili, topped with a socca chips. The hot fish soup is poured, and all the flavors of the sea are exalted in an explosion of marine, sunny with saffron flavors!
Stuffed vegetables with Brousse Goat’s Cheese with Provençal flavours, Tomato Jelly and Tomato Syrup, sweet and sour Chanterelle Mushrooms. An explosion of freshness and vitamins of the sun, with borage flower as an original touch of taste.
Fine tart with local vegetables.Season vegetable medley with white balsamic vinegar and Saint Jeannet olive oil, Daurenki caviar. A harmony of vegetables peppered with white balsamic. Phoebus pours his basket from the garden in the plate blooming with olive oil, with a wink from the undergrowth to the delicate flower of zucchini.
Red Praws flash-seared, chilled Cavaillon Melon Tonfoni, textured Campari Sauce. Gambas worked with the subtle bitter of Campari that is found also in the espuma. A beautiful fruity combination of land and sea, surrounded by the freshness and fragrance of large slices of melon.
Pigeon medium-cooked at low temperature with Foie Gras and Truffles, Garden Pea Aspic, Sweet Almond Cream. A beautiful invention combining the delicate flesh of the pigeon with the unctuousness and scent of foie gras; the crunchy peas come in interlude between bites.
Dublin Bay Prawn Ravioli, Goat’s Cheese and Qtrawberries from Mouans-Sartoux, Verbena Emulsion. The smooth ravioli of langoustine plunges us into the marine aromas where strawberry chips bring a strange and enchanting freshness.
John Dory cooked on one side, flash-cooked Purple Artichokes, Monalisa Potato Gnocchi, Coffee bean jus. A succulent creation where light coffee accents magnify the iodine flavors of fish and that, from the land, of artichokes.
Provençal medley of Bourgogne “black-eyed” rabbit, in tribune to Michel. Delicate, melting and tasty meat, accompanied the “old-fashioned” way with the fine grilled rabbit’s ribs. Vegetables, peas, zucchini, zucchini flower bring their vitamins and brighten this delight.
Provençal Calisson, Orange-scented Sponge Finger, Almond Milk Ice Cream. All the perfumes of Provence with softness in the plate.
Chocolate: Valrhona Araguani dark Chocolate and Tonka Bean Shortbread Palet, Cocoa Sorbet. A sumptuous harmony of chocolates with the powerful taste of cacaco.
Grand Marnier soufflé and finely diced Brioche, Mille feuille like “tropézienne”. an aerial dessert full of perfumes!
Mignardises by Olivier Roth: Fruit Paste Peach Apricot, Coffee Truffle, Passion fruit Macaron
A wide range of menus
The menu of Le Candille by Xavier Burelle offers a wide gastronomic range. At lunch, the chef offers a Market Menu around a product for 49 € excluding drinks, 64 € with gold drinks, 86 € with Champagne Théophile by Louis Roederer. The Discovery Menu at 98 € and the Signature Menu at 135 € will make you appreciate the chef’s breadth of culinary talents.
For the food and wine pairings, Julien Leroux, the young Chef Sommelier who has been practicing his art for three years at the Cap Estel Hotel 5* in Eze before integrating the cellars of Le Mas Candille, seduces the most demanding palates with a wine rich and eclectic wine list. The Bordeaux go alaong with wines from Provence, the Loire Valley, the Rhône, Burgundy, white New Zealand, South Africa, Austria, Hungary, some reds of Italy, Argentina, from Chile, Spain or Georgia. Wine tasting by the glass is also proposed.
Le Mas Candille, luxury and well-being
A member of the Small Luxury Hotels of The World network, the Mas Candille offers 38 rooms and 7 suites with traditional and refined decoration, a spa located in the heart of a Japanese garden, three swimming pools, two Jacuzzis, a fitness area, a sauna, and even a petanque court. In partnership with the Cannes Mougins Country Club, Le Mas Candille offers for weddings tailor-made dinners concocted by Chef Xavier Burelle. Close to the Sophia-Antipolis technology park, the city of Cannes and Nice Côte d’Azur International Airport, the Mas Candille is an ideal venue for organizing business seminars, conferences and meetings.
Hôtel 5* Spa Restaurant Le Mas Candille
Boulevard Clément Rebuffel
Tél: + 33 (0)4 92 28 43 43
A Summer at Le Candille by Xavier Burelle in pictures
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