Alain Llorca is a son of southern France - he was born in Cannes and remains faithful to his Mediterranean homeland. He trained in the kitchen with the region's best: Alain Ducasse at Louis XV in Monaco, Jacques Maximin at Le Negresco in Nice... It was a logical move for him to take over the world-famous Moulin de Mougins, created by the legendary Roger Vergé. Since 2003, he has been the Head Chef at this restaurant, located on the French Riviera within a 16th century oil mill, with his brother Michel, as the pastry chef. Now he is the Great Chief of the restaurant: "La Colle sur Loup".
The olive is more than ever in its element here. At Alain Llorca's, the pleasure of taste is full of surprise and mystery. With the sweet flavor of pistachios, he takes tapenade west of the Mediterranean