Born in Savigne, France, at age 5 Christian Morisset knew what he wanted to be: a pâtissier. At 14 he received a C.A.P. in pâtisserie. At 28, he passed the examination for his Master’s Degree by creating a many-layered croquembouche, hiding live doves inside to be released.
He worked with many Great Chefs including Roger Vergé, where he was second in commandfor many years before replacing Alain Ducasse at La Terrasse at the Hotel Juana, in Juan-les- Pins as executive chef in 1987. It was there in 1998 that Great Chefs taped him for their Great Chefs of the World and Great Chefs of France series.
After that hotel closed, he returned to Moulin de Mougins as Roger Vergé’s executive chef, before opening his own restaurant, Le Figuier de Saint-Esprit in old Antibes on the French Rivera, where he still operates today in 2015.