Interview with a Chef

This month we offer you an interview full of flavours with Grégory Mirer, starred Chef of the Hotel Restaurant Les Bories & Spa in Gordes.

Page updated on 16/11/2022

Récompensé pour la 6ème année consécutive, ce chef nous invite à une véritable expérience gustative issue de sa philosophie personnelle particulièrement dans l’air du temps.

A classic and modern kitchen in the Luberon Park

Grégory Mirer likes to mix and match sure values. "I use a lot of herbs and flowers picked up in the garden or directly in the surrounding nature of the Luberon. I owe my knowledge of plants to one of the chefs I worked with and my interest in them.

"At Les Bories, we work on the Provence spirit: I really like cooking lamb.

At the moment, we are working on truffles, the quality of which is reaching its peak season. It is a flagship product of our region. As for winter vegetables, I love to work with old vegetables (salsify, Jerusalem artichokes, etc.) which are found almost everywhere in our region. It is important to bring this type of product up to date, to rediscover forgotten flavours. We have a terrace with a view of the Luberon, so it is really important that our customers find this sensation of the landscape in their dishes.

As we speak with the chef, the confinement deprives us of his cuisine. The objective is to reopen the gastronomic restaurant at the beginning of April.

La tête dans les étoiles mais les meilleurs légumes issus au maximum de la Provence

"Gastronomy is the branch in which I have found great pleasure since the hotel school (where we used to challenge each other) and alongside various starred chefs with whom I have been able to work" (Joël Robuchon in Paris and then two other starred restaurants in Monaco and Menton with Mauro Colagreco).

"Nowadays, you have to be passionate; it's a profession that requires a lot of time and work. It is essential to like to discover new things and to always be moving forward.

I am convinced that our generation of young chefs must follow the eco-responsible trend.

For example, the selection of products. In the Luberon, in the heart of Provence, many fruit and vegetable producers surround us. We talk more and more about ecology and it is important for us to work with products when they are in season. We also respect the cycles as much as possible. For example, at the moment we are not working with sea bass (or bass depending on the fishing area - Editor's note) because it is the reproduction period.

Even if there will always be some products that are difficult to find "locally", we favour short circuits. Relationships with producers are built up through meetings over time, like my vegetable producer who is located 10 km from Gordes. We also meet them a lot on the markets.

Pour cette nouvelle année, beaucoup de gens attendent du renouveau.
Et vous, en 2021, de quoi avez-vous envie ?

"I want to go back to my kitchen but also to the dining room for myself, back to the restaurant! Reconnecting with the outside world and with people is what I want to do in 2021!

The events of 2020 require the restaurant to be reinvented around a simplified, local and quality cuisine in keeping with the values of the establishment.

The starred chef Grégory Mirer and his team are proposing the Bistrot restaurant, which will reopen in April 2021.

The Bistrot restaurant is open, upon reservation, to outside customers and hotel guests every day from 12:00 to 13:30 and from 19:30 to 21:30.

A recipe idea shared for the warm weather, when the courgettes are back:

=> Trout and local courgettes in different textures

The Hotel des Bories is a 5* hotel nestled in the heart of the Provencal forest overlooking the village of Gordes, facing the Luberon massif. It is also a SPA open to the public by reservation: La maison d'Ennéa.

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