In this article, we explore the culinary and pastry expertise of Chef Geoffrey and Pastry Chef Lauriane, a dynamic duo who bring their passion for Provençal flavours to your table. Learn about their journey, the seasonal ingredients they love, and how you can experience their talents during your holiday in Provence.
Geoffrey and Lauriane are a talented team offering a unique blend of savoury and sweet culinary experiences in Provence.
Geoffrey’s career began with an apprenticeship in Michelin-starred kitchens, ranging from one-star to three-star establishments. His training has provided him with a broad understanding of both traditional and modern cuisine, with a deep connection to Provençal and Mediterranean flavours, instilled from his childhood by his food-loving family. Lauriane, on the other hand, has an unconventional background. After spending a year in China, she returned to France, working in Michelin-starred establishments and eventually transitioning from savoury cuisine to pastry-making. Her versatility is evident, but it is in pastry that she truly excels.
"Lauriane has an atypical background: after working for a year in China, she returned to France and worked in Michelin-starred establishments, moving from savoury cuisine to pastry-making, where she excels. Geoffrey's career began with his apprenticeship in Michelin-starred kitchens. From one-star to three-star establishments, he has a global vision of both traditional and modern cuisine. Provence and Mediterranean cuisine have always been a part of his life, influenced by his parents and grandparents who were passionate about food."
Provence is more than just a backdrop for Geoffrey and Lauriane; it is a fundamental part of their culinary identity.
The region's traditional cuisine is simple yet generous, where the quality of the ingredients takes centre stage. Geoffrey and Lauriane both grew up in Provence, and the region’s sights, smells, and sounds have left an indelible mark on their culinary styles.
"Traditional Provençal cuisine is simple and generous, where the basic product remains key. This is the region where Geoffrey and I grew up. Just walking in the garrigue at the end of a summer's day was enough to whet our appetite, thanks to the aroma of herbs and pine trees. It is also the Mediterranean Sea—the fish here are tastier than in the Atlantic. Throughout my youth, I absorbed the sights, smells, and sounds of our childhood region: the sound of cicadas, the blue sky, the smell of lavender, the patois of the elders, the fruit and wood of the olive tree, the mistral, the heat... It is a region where people take their time, and that is reflected in our cuisine."
Their connection to Provence is reflected not only in their dishes but also in their choice of ingredients. The aromatic plants from their garden, exposed to the intense Provençal sun, reveal powerful flavours that are unmatched by anything found in shops. Tomatoes, a staple in many Provençal dishes, are a particular favourite during their peak season in July and August. On the sweet side, cherries, especially those from the Ventoux region, hold a special place in Lauriane’s pastry creations.
"We love to focus on the aromatic plants from our garden. They are extremely exposed to the sun and reveal powerful flavours compared to what you can find in the shops. On the savoury side, tomatoes offer an infinite range of uses. On the sweet side, cherries go well with many herbs, including savoury, which we grow here. It's also an emblematic product of the Ventoux, which now has its own PGI."
Share Chef Geoffrey's recipes
Creamless green zucchini soup with olive oil.
The secret to the success of this seemingly simple recipe lies in the cooking and cooling of the preparation:
Ingredients for 5 people:
- 10 green zucchinis (or 2 kg)
- 20 cl Provence olive oil
- Salt
Equipment:
- Mandoline or knife
- Large gratin dish in freezer
- Blender
Progression:
1. Slice zucchini as thin as a sheet of paper.
2. Heat the olive oil in a flared frying pan without smoking
3. Add the zucchini; they should "sing" as we say in Provence, i.e. you should hear the sound of the hot oil.
4. Season with a little salt, to be adjusted at the end of the recipe.
5. Mix with a wooden spatula until the zucchinis are translucent and the water has evaporated
important step.
6. Then blend the zucchini and residual oil very finely.
7. Adjust the seasoning.
8. Place the velouté in the dish previously placed in the freezer, and refrigerate until completely chilled
chilled.
9. The velouté is a success if it retains a nice green color. You can add fresh basil or goat's cheese to this velouté, or use it as a sauce for your dishes or use as a sauce for pasta.
Bon appétit!
Contact our concierge team
If you wish to experience Geoffrey and Lauriane’s culinary expertise during your stay with us, please contact our concierge team. We are here to assist you in arranging a bespoke dining experience, whether it is a private dinner or a hands-on cooking workshop.
Geoffrey and Lauriane embody the rich culinary traditions of Provence, bringing together a wealth of experience from Michelin-starred kitchens and a deep connection to the local produce and flavours. Whether you are looking to savour a luxurious private dining experience or enhance your culinary skills with a tailored workshop, they offer a unique opportunity to immerse yourself in the flavours of Provence.
À bientôt,
The Provence Holidays Team.
