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Inspired by the light of the Luberon and the tranquillity of Bonnieux, La Bergerie’s Chef shares his love of simple ingredients, wood fires and shared moments.
Meeting.
Inspired by the light of the Luberon and the tranquillity of Bonnieux, La Bergerie’s Chef shares his love of simple ingredients, wood fires and shared moments. Meeting.
I completed both a technological baccalaureate and an advanced diploma (BTS) in hospitality and catering. This training provided the essential building blocks for my profession and reinforced my passion and my desire to develop a strong work ethic.
I completed both a technological baccalaureate and an advanced diploma (BTS) in hospitality and catering. This training provided the essential building blocks for my profession and reinforced my passion and my desire to develop a strong work ethic.
There’s something about the Luberon that’s both rugged and bountiful, with its wild landscapes, lush hills and the incredible abundance of its produce. It’s the kind of unspoilt nature that reminds me of my native Brittany, with its strong connection to the earth, the winds and the seasons.
There’s something about the Luberon that’s both rugged and bountiful, with its wild landscapes, lush hills and the incredible abundance of its produce. It’s the kind of unspoilt nature that reminds me of my native Brittany, with its strong connection to the earth, the winds and the seasons.
I love life, good food and sharing. I decided on this profession very early on so that I could bring people joy and create memorable moments around the table.
I love life, good food and sharing. I decided on this profession very early on so that I could bring people joy and create memorable moments around the table.
That’s easy: a chunk of soft-ripened Banon cheese on a slice of bread. It’s a simple but tremendously comforting guilty pleasure.
That’s easy: a chunk of soft-ripened Banon cheese on a slice of bread. It’s a simple but tremendously comforting guilty pleasure.
Genuine and comforting. I want my meals to make people feel good, like the kind you would have eaten at your grandmother’s house.
Genuine and comforting. I want my meals to make people feel good, like the kind you would have eaten at your grandmother’s house.
It’s a way of cooking that’s dynamic and instinctive, that commands attention and respect. You never fully master it: fire has its own temperament. It’s that unpredictability and naturalness that make wood-fired cooking so compelling and delicious.
It’s a way of cooking that’s dynamic and instinctive, that commands attention and respect. You never fully master it: fire has its own temperament. It’s that unpredictability and naturalness that make wood-fired cooking so compelling and delicious.
Courgette, without question. It’s a vegetable that seems simple, but it’s actually a real gem. It comes in a multitude of varieties – green, yellow, round, Zephyr, Grisette de Provence – that can be eaten in myriad ways: raw, cooked, stuffed, with the flowers... The courgette is the perfect example of Southern cuisine – generous and sun-kissed.
Courgette, without question. It’s a vegetable that seems simple, but it’s actually a real gem. It comes in a multitude of varieties – green, yellow, round, Zephyr, Grisette de Provence – that can be eaten in myriad ways: raw, cooked, stuffed, with the flowers... The courgette is the perfect example of Southern cuisine – generous and sun-kissed.
A nice barbecue! Simple, generous and convivial. Well-marinated grilled meats, seasonal vegetables, and a glass of excellent wine to get the evening off to a great start.
A nice barbecue! Simple, generous and convivial. Well-marinated grilled meats, seasonal vegetables, and a glass of excellent wine to get the evening off to a great start.
If you could only eat one food for the rest of your life, what would it be?
Cheese.
Which ingredient couldn’t you go without?
Olive oil.
If you were an ingredient, which one would you be and why?
Fleur de sel, that simple ingredient that makes all the difference.
Which is your favourite word in the culinary dictionary?
The Maillard reaction.
Are you a night owl or an early bird?
An early bird.
How would you describe your profession in one phrase?
A balance between knowledge sharing and the savoir-faire of our producers.
Sea, countryside or mountain?
Sea.
What’s your favourite travel destination and your dream destination?
Brittany, Scotland.
One word to finish on
See you soon at La Bergerie!
If you could only eat one food for the rest of your life, what would it be? Cheese.
Which ingredient couldn’t you go without? Olive oil.
If you were an ingredient, which one would you be and why? Fleur de sel, that simple ingredient that makes all the difference.
Which is your favourite word in the culinary dictionary? The Maillard reaction.
Are you a night owl or an early bird? An early bird.
How would you describe your profession in one phrase? A balance between knowledge sharing and the savoir-faire of our producers.
Sea, countryside or mountain? Sea.
What’s your favourite travel destination and your dream destination? Brittany, Scotland.
One word to finish on See you soon at La Bergerie!
