Chef Biography
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.
Recipes
Roast Duck with Fruit
Serving: 4 Print Roast Duck with Fruit By Great Chefs October 19, 2015 In this unusual preparation, the legs and breasts go separate ways. The legs are cooked for six to seven hours in very low heat. The breast is prepared very close to serving time and seared, then roasted. The pieces are reunited on […]
Velours de Tomate “Grappa” and Zucchini Spaghetti with Shellfish
Serving: 4 Print Velours de Tomate “Grappa” and Zucchini Spaghetti with Shellfish By Great Chefs October 18, 2015 This is a delicious mixture of shellfish, flavored with herbs and served with a fresh tomato sauce that carries a kick. By using a Japanese-style mandoline and cutting the zucchini lengthwise into very narrow strips, Chef Morisset […]
Cannelloni
Serving: 4 Print Cannelloni By Great Chefs October 15, 2015 Sauteed seafood is wonderfully combined with jet-black cannelloni colored with cuttlefish ink. The cannelloni are filled with a mixture of turbot, cream, squid, and basil. Garlic, bell peppers, zucchini, and a little fennel root are sauteed with clams; small squid are sauteed separately and added […]