With a career shaped by diverse kitchens, from bustling brasseries to gourmet food trucks, Olivier brings a dynamic and personal approach to every plate he serves.
In the heart of Provence, where the scent of garrigue fills the air and local markets overflow with seasonal produce, Chef Olivier offers an authentic dining experience inspired by the region. Whether you are planning an intimate dinner, a relaxed summer gathering, or a hands-on cooking class, Chef Olivier creates bespoke menus that celebrate the bold, fresh flavours of Provence. His culinary style reflects both traditional recipes and contemporary twists, always using locally sourced, seasonal ingredients.
If you are staying in one of our villas, our concierge team can arrange for Chef Olivier to prepare a personalised meal in the comfort of your home. From the first sip of an apéritif to the final course, you can expect a dining experience that captures the essence of Provençal living – relaxed, flavourful, and connected to the land. In this article, you will discover Olivier’s culinary journey, his approach to Provençal cuisine, a signature recipe to try at home, and his personal recommendations for local food spots. If you are inspired to experience his cooking firsthand, simply contact our concierge team to book his services during your stay.
A culinary journey shaped by experience
Born and raised in Cavaillon, Olivier’s culinary journey began at the Avignon Hotel School, where he earned his CAP qualification. His formative years were spent under the mentorship of Frédéric Toppin, a Disciple d’Escoffier, who introduced him to the art of crafting everything from intricate starters to delicate petit fours.
Eager to expand his horizons, Olivier explored various roles within the food industry. He worked as a caterer in Cavaillon, navigated the fast-paced environments of brasseries in Avignon and Montpellier, and honed his skills in a semi-gastronomic restaurant in L’Isle-sur-la-Sorgue. His entrepreneurial spirit led him to open his own food truck, an experience filled with both challenges and rewards, pushing him to adapt and innovate in every situation.
Olivier’s culinary curiosity took him to Canada, where he managed a restaurant supplying three food trucks across Montréal. This chapter broadened his palate, introducing him to global flavours and diverse culinary techniques. After nearly two years abroad, he returned to Provence, bringing with him a wealth of knowledge that now shapes his work as a private chef and caterer.
Provençal cuisine with a personal touch
For Olivier, Provence is more than just a backdrop - it is the heart of his cooking. His dishes reflect the bold, honest flavours of the region, showcasing ultra-fresh ingredients sourced from local maraîchers, artisanal producers, and fishermen. From the tang of summer tomatoes paired with fresh goat’s cheese to the sweetness of roasted peaches and apricots infused with rosemary, his menus celebrate the natural bounty of Provence. A private dining experience with Olivier is designed to feel both personal and relaxed. Meals often begin with a glass of local wine or a carefully crafted cocktail, accompanied by dishes that blend family recipes with contemporary twists. Guests can even extend the evening with a game of pétanque, paired with a local digestif, capturing the laid-back yet festive spirit of Provençal summer gatherings. For those interested in learning more, Olivier is happy to share his culinary expertise during the preparation of meals, offering tips, techniques, and even the occasional secret ingredient. Whether you prefer to observe or get hands-on in the kitchen, each experience is tailored to your preferences.
Provençal recommendations from the chef
When Olivier is not in the kitchen, you might find him at some of his favourite local spots:
• Casa Pavoni in Cavaillon | Owned by his friend Damien Tuaire, ranked 24th worldwide in 2024 at Parma, this pizzeria is known for its perfectly crisp dough and carefully selected ingredients. The truffle pizza, when in season, is a must-try.
• Le Cabanon de Paulette in Marseille | A relaxed seaside spot ideal for traditional dishes and a glass of wine at sunset. The mussels with aioli sauce and homemade fries are a standout, best enjoyed while watching the sun dip below the horizon.
Chef Olivier's recipe share | signature cromesquis
Cromesquis de daube with creamy potato purée.
Ingredients
For the daube:
Beef (cut for slow-cooking)
Red wine
Onions
Orange zest
For the purée:
Potatoes
Butter
Cream
Salt and pepper
For the coating:
Flour
Eggs
Breadcrumbs
Sunflower oil for frying
Method
- Marinate the beef in red wine with sliced onions and orange zest for 12 to 24 hours.
- Brown the beef and onions, then set aside. Boil the wine for 10 to 15 minutes to reduce the alcohol. Return the meat to the pot, cover, and cook on low heat for at least seven hours, up to twelve, until tender.
- Prepare the potato purée by boiling the potatoes, mashing them, and mixing with butter, cream, salt, and pepper.
- Shred the cooked beef and combine with the purée. Shape into small balls and freeze for two hours to set.
- Coat the chilled cromesquis in flour, beaten egg, and breadcrumbs, then fry in sunflower oil at 150°C until golden and crispy.
- Olivier serves these crispy bites with a drizzle of the daube’s rich cooking jus and a fresh salad dressed with raspberry vinegar, honey, and olive oil.
Chef Olivier’s private dining services offer more than just a meal - they create a connection to Provence. Whether you prefer a relaxed summer gathering, an immersive cooking session, or a bespoke dinner, our concierge team can help you arrange for Chef Olivier to cook in the comfort of your villa.
À bientôt,
The Provence Holidays Team
