Meeting with 6 Michelin-starred chefs in Luberon Coeur de Provence

Luberon heart of provence is a destination of flavors... A country of markets, fruits and vegetables, olives and vineyards... A real source of inspiration for cooks, lovers of authentic tastes.

We have received the opinion of a few Michelin-starred chefs who have agreed to confide in us how they appropriated this' Provençale 'cuisine.

How do they look at today's flavours? What relationships do they have with local producers? How do they make our taste buds vibrate with iconic dishes that are always revisited or new compositions drawn from their imagination and sensitivity?

EDUARD LOUBET

The Domaine de Capelongue Relais & Châteaux in Bonnieux

* * Michelin Guide

Our current cuisine in the Luberon comes from a multitude of traditions linked to the fact that the Luberon was a place of passage between Spain and Italy, a mixture of Alpine and Spanish traditions... a cuisine derived from transhumance.

Provencal cuisine is a cuisine of tastes and colors. Our terroir, particularly generous, is dependent on the temperature differences between summer and winter that we have in the Luberon.

Our soils offer wonderful fruits and vegetables as well as the five great aromatic herbs of Provence essential to local cuisine: thyme, sage, rosemary, marjoram and savory.

JEROME FAURE

The Champ des Lunes / Domaine de Fontenille in Lauris * * * *

* Michelin Guide

Originally from the Grenoble region, I arrived in Lauris 2 years ago. I value products from here so my kitchen is Provencal but I avoid the cliché. I cook 'local' with my own characteristics: I use olive oil from starter to dessert...

On the other hand, I also do not deny my origins: I brought with me in particular nut oil and an alcohol 'La Chartreuse'.

I also always serve butter that I rework in my own way on the table with bread.