Founding chef Roger Vergé made the restaurant's name renowned with his novel and light Cuisine de Soleil.
The Moulin is technically classified as an auberge or inn, as it has a couple of guest rooms.
[1] Following the retirement of Vergé, the Moulin was taken over by Alain Llorca, who had been head chef at the Michelin-starred Chantecler dining room in the Hotel Negresco in Nice.
In March 2009, Sébastien Chambru, who worked at the 'Restaurant Paul Bocuse' near Lyon, became the Chef des Cuisines at the Moulin.
[2] In 1977, the famed French chef Alain Ducasse worked as an assistant at the Moulin de Mougins, where he learned the Provençal cooking methods for which he later became renowned.