La Place de Mougins — Restaurant in Grasse

Creative-looking food that doesn't deliver in taste. The service is a bit off too. They serve a tiny bowl of olive oil in the center of a rectangular table for 6 people... As if all 6 people should be reaching towards the middle to dip bread (served cold). It's a small detail, but these details matter when you're paying top cost for a meal. A seasonal soup of chestnut puree and squash was bland and lacked seasoning. A squid ink ball of I think scallop mousse was indecipherable. The dish was neither warm nor hot... Not a strong or delicious starter. The lobster ravioli (2 pieces) at 30 Euros were stiff. Instead of being unctuous and velvety, they were stiff and rigid. The sauce was nearly there, however there was a bitter green sauce that overwhelmed the lobster. There was more focus on plating than taste. My main dish was "wagyu." It was an unevenly cooked piece of meat with sinew running right through it. No marbling of fat whatsoever. The mushrooms, or ceps, came raw and flavorless as garnish for a limp salad... and some ceps were baked inside an undercooked tart full of mushy mushrooms. I actually canceled my dessert order after the starter, entree and main were so disappointing. Thank goodness we were with great company who made up for the underwhelming...

Beautiful presentation, but fell short of expectations

I had high hopes for this experience, and while the first four courses were genuinely delightful — fresh, creative, and well-balanced — things started to dip with the ravioli, which lacked the finesse of the earlier dishes. The main course (pigeon) was unfortunately a real miss — so undercooked it was practically flying off the plate.

My biggest issue was with the seasoning throughout. The plates looked stunning, no question — but the flavours just didn’t match the visual impact, leaving the overall experience underwhelming for what should have been a standout gastronomic meal.

Service was polite but not particularly attentive. Our table remained wet from condensation for most of the meal, as no coasters were provided for chilled drinks, and it was only wiped down once — right at the end. Crumbs and bits of food stayed on the table between courses, which is a detail you’d expect to be managed at this level.

In a Michelin-starred setting, it’s often the little things that elevate the experience. Sadly, a few of those were...

group of 13, our slightly late arrival—20 minutes delayed due to heavy traffic—was met not with understanding, but with sheer hostility. The chef stood at the entrance with arms crossed and, without uttering a single word, gestured toward the door when I politely asked about our table. His behavior was not only shockingly unprofessional but also blatantly disrespectful.

There are far more appropriate and courteous ways to handle late guests, especially when they’ve made a group reservation and arrived in good faith. The treatment we received was cold, dismissive, and deeply unwelcoming. It left us feeling judged and uncomfortable from the moment we walked in.

This was one of the rudest dining encounters I’ve experienced, and I will absolutely never return. No guest—regardless of background—deserves to be...