In this article, we have the pleasure of hearing from renowned Chef Gregory, based in Provence.
Learn about Gregory, his background, how he ended up in Provence, and some of his favorite seasonal produce. Keep reading for a surprise at the end... If you like what you see and you think Gregory's food tastes as good as it looks (trust us, it does) we can organise for a private dining experience with Gregory during your stay with us.
Gregory is a celebrated chef renowned for his expertise in Provençal cuisine. Trained at the prestigious Ferrandi French cookery school in Paris, he has worked under acclaimed chefs like Joel Robuchon and Mauro Colagreco. Now based in Provence, he runs his own private chef and culinary consultant business, sharing his passion for local produce and traditional flavours.
"After studying cookery at the Ferrandi French cookery school in Paris, my career took me to a number of Michelin-starred restaurants from Paris to Monaco, working for renowned chefs such as Joel Robuchon and Mauro Colagreco. I was awarded my first Michelin star at the age of 29 in the Poitiers region, then moved to our beautiful region at the age of 32 to become head chef at the Hôtel des Bories in Gordes for 10 years, where I kept my Michelin star. I then opened my own private chef and culinary consultant business in 2022."
Inspiration from Provence
"Provence is a constant source of inspiration because of its diversity of products and producers. I think it has some of the best fruit and vegetables in France. During my dinners, I offer my customers an experience based on Provence, from the traditional to the gastronomic. I adapt to demand and help them discover all the facets of Provençal cuisine. I work closely with local producers who have become friends over the years.
I organise cookery classes based on Provençal cuisine, buying produce at the market or from my producers and then holding a cookery class with a tasting session. There are many places where I like to eat, to name but a few: Le Prieuré Baumaniere in Villeneuve-lès-Avignon, Le Vivier and Le Mas de Cure Bourse in l'Isle sur Sorgue, etc. Whether on the banks of the Sorgue or under the plane trees, you can eat very well in Provence."
Chef Grégory's reciepe share
Provence trout marinated in citrus fruit and olive oil with courgette cream sauce
Ingredients:
Trout fillet: 200 grams
Courgette (country variety): 2 pieces
Coarse salt: 100 grams
Cream: 25 cl
Olive oil: 20 cl
Salt: to taste
Orange: 1 piece
Lemon: 1 piece
Instructions:
- Remove the skin from the trout fillet and cover with coarse salt for 30 minutes, then rinse in cold water.
- Marinate the fillet in olive oil with orange and lemon zest for 24 hours.
- Finely chop the courgette and sweat in the olive oil without browning, then add the cream.
- Once the courgette is cooked, blend it and keep it cold.
- Cut thin slices of trout and place them on top of the courgette cream.
Contact our concierge team
If you want to book Gregory for your stay with us, please let us know. Our concierge team is here to assist you in arranging an unforgettable culinary experience with one of Provence's finest chefs.
Chef Gregory truly embodies the spirit of Provençal cuisine with his exceptional culinary skills and passion for local produce. His journey from prestigious kitchens in Paris to the heart of Provence has shaped him into a master of both traditional and gastronomic cooking. Whether you're looking to savour the essence of Provence through a private dining experience or wish to enhance your culinary skills with personalised cooking classes, he is available to bring his expertise and creativity to your table. Book a private chef experience with Gregory and indulge in the finest flavours of Provence.
A bientôt,
The Provence Holidays Team
