MY VOCATION

I was born under the sign of love on Valentine’s Day, and come from a line of people dedicated to living well. My grandfather was a farmer, my grandfather a pastry chef, my grandmother a cook, my father a confectioner, pastry chef and cook… They all gave me the desire to follow this wonderful path with conviction and enthusiasm.

MY CAREER PATH, MY MENTORS

After my studies at the Saint-Joseph school, just after the final exam for my baccalauréat, I started an apprenticeship with Joseph Rostang, at La Bonne Auberge in Antibes, with Jacques Maximin as chef and artist. Then came the Troisgros brothers in Roanne, who were so complementary, and Michel Guérard, the eternal mischievous and playful young man, in Eugénie-les-Bains. In these prestigious establishments, I discovered the striking personalities of these chefs, each with his own philosophy and cuisine, all in pursuit of excellence that they shaped in their own image.

I then spent two years in the village of Mionnay, with Alain Chapel, poet of the Dombes region and fervent defender of exceptional produce. One of my “school friends” is here, Alain Ducasse. Then I went to England, to the Connaught in London, to perfect my English and practise tail-wagging.

MY HOME, MY PROVENCE

In 1981, I returned home to La Bonne Étape in Haute-Provence. Here, I happily rediscover the things that nourish my soul: olive trees, thyme, rosemary, sunshine, the mistral wind and the song of the cicadas.

It’s where my cooking draws its inspiration: light, rich in fragrance and colour, with the flavours of the land of my birth and my heart. A cuisine of sharing, smiles and friendship.

I’m a member of the Association des Maîtres Cuisiniers de France, and the Michelin Guide® continues to award one star to this generational cuisine, from 59 years ago to the publication of this book.

I take part with good humour in various television programmes, in particular Les Toqués du Sud, which showcases the superb produce of our irresistible Alpes-de-Haute-Provence.

In this way, I become an ambassador for the Provençal cuisine that I love so much to promote.

WHAT’S NEXT?

And to keep fit, as I’m no longer cooking, I’m skiing, walking in the hills of Haute-Provence and mountain biking… with electric assistance now, so I can go further and further!