Denis Fétisson

Denis Fétisson


DDenis Fétisson began his career at the age of 14 in the bakery trade. It was in the restaurant of his starred-chef godfather Paul Bajade – Les Chênes Verts in Tourtour – that he first discovered his passion for the kitchen skills he would learn at the side of this venerated chef patron … It was no picnic, but what an adventure!

Having qualified, the future proved equally exciting, as Denis joined the Belle Otero in Cannes with Francis Chauveau (2 Michelin stars)… a chef never satisfied with anything short of perfection.

Roger Vergé (3 Michelin stars) at Le Moulin de Mougins proved as generous as his huge reputation suggests.

The time spent with the Jacob family (2 stars) at Le Bateau Ivre in Courchevel, and with the Gleize family (1 star) at La Bonne Etape, introduced him to the heart and soul of Relais et Châteaux. Time spent with Nico Ladenis at Chez Nico, the 3-starred chef’s restaurant in London’s Park Lane, taught him attention to detail and the importance of organisation. After that, his travels took him to Morocco, Norway and the Camino Réal Mexico City.

The essential skills learned in these famous hotels and restaurants are all part of the personal style established and developed by Denis today. His central belief is: “Yes to local values and produce, and yes to appearance where it serves flavour”, without, of course, forgetting the virtues of minute attention to detail. He became the Chef at the Relais Châteaux Le Daniel in the 8th arrondissement of Paris, where he was awarded the Prix Jacquart for ‘Best Young Chef in French Cuisine’, sponsored by Yannick Alleno. From there, Denis moved to the Cheval Blanc in Courchevel to work alongside the 3-starred chef, and after two seasons of unremitting hard work, was awarded his own two Michelin stars in 2010.

In July that year, he opened his own restaurant La Place de Mougins with his wife Muriel and a full team. His is a consciously and determinedly family business. Denis Fétisson offers his diners the most creative cuisine de marché built around fresh market produce.

The constant commitment here is to ensuring the painstaking level of detail required to get as close as possible to what diners expect, and, of course, to showcase the French culinary expertise that is an essential part of our heritage.

I hope you take the time to think about this quotation, because I believe that it encapsulates the concept of creativity in just a few words.


It is on this basis that we seek to achieve excellence, and sharing that experience with you is our greatest reward.
Every member of the La Place de Mougins team wishes you a wonderful, and we hope unforgettable, experience when you visit our beautiful establishment.


 Le calendrier des Produits à l’Honneur