Le Candille, Mougins

December 27, 2011

Le Candille is the restaurant of Le Mas Candille, a Relais & Château hotel and spa on the outskirts of Mougins, near Cannes on the Côte d’Azur. Under chef Serge Gouloumès it has had a Michelin star since 2005. Nicole and Daniel invited Linda and me to join them for lunch at Le Candille with Chantal and Roger on October 3, 2011.

The setting was superb on the hotel’s terrace with a view over its gardens north to Grasse and the hills beyond.

We started with flutes of Laurent Perrier Champagne. A plate of beautiful and tasty little hors d’œuvres arrived.

 

The bread basket was passed. I selected a müsli, apricot bread that was excellent. The amuse-gueule was a little bowl of carrot soup with ginger and piment d’Espelette, topped with a wafer.

The white wine was 2010 Château de Berne « Les Oliviers » Côtes de Provence

The red wine was from Henri Fabre.

The menu of the day, which included the wines, offered two choices in each course.
For the first course they were:

Tatin de rouget, poireaux et fenouil confit, pistou de roquette

The filets of red mullet were wrapped around a base of diced leeks and fennel which was not too assertive for the delicately flavored fish.

Crème de potiron, éclats de noisette et truffe

The warm bisque of pumpkin was enhanced with a crushed hazelnut wafer and truffle bits.

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The main courses were:

Noix de coquille st Jacques, soupe de lentille au lard poché

The scallops were fresh, but their flavor was overwhelmed by the very good lentils with bacon. 

Pluma Ibérique en habit de pistache, poêlé de légumes d’hiver aux trompettes de la mort

The meat was a shoulder loin of Iberico pork, raised free range on acorns etc in western Spain. It was quickly grilled and served with ground pistachios. It was the best pork I have ever tasted, meaty and rich with an earthy flavor. The winter vegetable chunks were enhanced with black chanterelles, nicely complementing the pork.  The chef was clearly into his fall menu with pumpkin, lentils and these vegetables even though it was a warm Indian Summer day.

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The desserts were:

Le Mont Blanc allegé au cream cheese acidifié au cassis et glace Drambuie

This was an unusual combination.

L’Ilo exotique, Caviar de noix de coco vanillé, ananas victoria mariné et rôti, sorbet mangue

The thickened coconut milk was flavored with fresh vanilla. On it was a slice of cake topped with roasted pineapple soaked in good rum, mango sorbet and a dark chocolate shard. Good.

There was an extravagent plate of mignardises served with the coffee.


We enjoyed our meal. The cuisine used very good ingredients. The combinations and techniques were fairly traditional, but they were executed flawlessly. The pace and service were fine, except for the haphazard wine service. My memories of the meal will include the good company, the lovely setting and, particularly, the Iberico pork. ¡Olé!

For the website of Le Mas Candille click here.

One Response to “Le Candille, Mougins”

  1. seo Says:

    Wow, It looks fantastic! I envy you :))
    I will go to Mougins for just traveling on feb.
    I heard there are many reastaurant which is famous and making delicious foods.


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