A family history through five generations

Chef Family I t all started at the beginning of the 20th century, when my great-great grand-mother got former stables as a wedding gift, and turned them with her husband into a hotel/restaurant that would also offer accommodation for passing horses.

My great grand-mother continued their business and worked her whole life to ensure the success of her premises, even after the hotel was burnt down during the war.

My grand-father had been trained to cook in Avignon and Valence, and they decided to rebuild a bigger place. That was the start of the best years to come: huge banquets worthy of the greatest, live lobsters sailed directly from Cuba by a “penny-wise” friend working for “croisières Paquet”, thrush salmis, jugged hares, wild boars and deers, truffle egg scramble and many wedding cakes and ice-creams.

My father grew up in the new hotel and spent his childhood in its kitchen, plucking thrushes, pheasants or cooking legendary brown trouts from la Gervanne!

After attending Nice and Thonon les bains hotel schools, he went on with cooking training in Bourgogne. He decided to work in management, so I spent my childhood between the family hotel restaurant and the new places!

My life was naturally mapped out, driven by this taste for rustic and simple cooking, between my family history and my experiences in many countries, in Michelin starred restaurants, yachts, cottages. Today I can share precious moments with my guests.