Mougins
Zucchini Blossom

Zucchini Blossom

1283 avenue de la Plaine, 06250 Mougins, France

Européen • Américain • Fruit De Mer • Restauration Rapide


"Too many times I see reviews on here which gush more the higher the menu price and some of the most highly rated are garbage (in my opinion). Id heard a lot locally about this place -- but had foregone the experience as the thought of 'American' fusion does nothing for me. It doesn't work in the USA so why would it work in France.Anyways -- we went on a friday lunchtime and were blown away. The internal decor was super cool in a Caribbean/Mexico Badlands/'Hipster kind of way - no furniture matches in reality and distinctly from the 20th century ! ( I generalise!) . Hardly Michelin but great atmosphere ( even room for a few genuine-ugly-bearded-'well-I-think-Im-cool'nhipsters at a sportswear type bar).I really don't know how to describe the food other than to say it was without exception stunning Tex-Mex-Louisiana-Hanoi-SoF type-?? - I haven't done it credit. Portions are a little large and I'd prefer TAPAS style but that really is picking. Do try the cheese Tortillas - magic. Everything we had was beautifully prepared and presented , however Brits and Americans will need to order their burgers ' Bien Cuit' if you like your meat thoroughly cooked. However it is much much more than a Burger bar.There are a couple of downsides:-1) However much folks rave about it 10% of you wont find the restaurant as it is hidden away in a commercial/industrial/backwater.2) Of the 90% who do find it another 20% will stick their noses in the air . Yes, it really doesn't look like a restaurant from the outside, and it is plain ugly, but if you turn your back on it -- it will be your loss."

Le Bistrot de Mougins

Le Bistrot de Mougins

101 Place Commandant Lamy | Gastronomie Provençale depuis 1973, 06250 Mougins, France

Café • Cafés • Glace • Français


"find some of the other critics that led us here unruly. Yes, the frame is nice but...., ordered from the fish soup, my favorite entrance from the south of france. It came in a bowl that could easily have satisfied 4 people. When the accompaniments arrived a few minutes later, the cheese was fine powdered parmesan instead of the usual grated filandrous case that melts easily in the soup. Perhaps as well as the crusts that spread the cheese were hard as stone and remained it even after several minutes of immersion. It was not only an exception because later in the evening, the group of 4 next to us had the same entrance for 2 and abandoned the crusts. following the main dish I had a lamb. Okay, but nothing spectacular. The woman had a steak. Now, maybe in part here, but her French is limited, so when the waiter asked her if she wanted medium, she replied rare medium. Apparently, he then said ah 'well cooked' (which is of course well done) and that's how it happened - burned. she thinks she couldn't complain because she didn't realize what he said, but given the number of English visitors to mugins, the server should have known better? How does the rare medium sound as well done? We also noted that the tables next to you were receiving bad cutlery (fish steak knives) and had to ask for bread. for dessert, we both abandoned and opted for a 3-ball ice cream. It was good, but why not. our conclusion was that bistro is more a matter of quantity of which there was much in input and flat and less quality. serving a cleaner for the language between the input and the dish was not justified by the experience. There are better places than this one to eat."