In the kitchenGrand Chef Relais & ChâteauxEdouard Loubetfinds traces of hischildhood in Savoy and his love of Provence.Chef Loubetuses every moment of his life as a source of inspiration and creates dishes that represent a sensitive, generous kitchen full of emotions.Chef lives as close as possible to nature and know that the simple products are the best to use.He particularly enjoys working with all components of the herbs, plants and vegetables, with the buds, shells, leaves, flowers and roots and loves the “flavours that emerge from them”.
The son of a restauranteur, Chef Loubet threw his dreams of being a professional skiier to persue a career as a chef. When his mother began building the Fitz Roy Hotel he sunk his culinary teeth into it and otained the “Meilleur Ouvrier de France” title. Having had a brief stint in Chicago and Quebec City, Edouard returned to France, contacting some of the best chefs in the country to work with. OnlyAlain Chapel, in Mionnay replied and now stands as great inspiration.
Havin openedLe Moulin de Lourmarin in 1992, Loubetreceived his first star, at the age of 24 years old deeming himthe youngest Michelin-starred chef in France.Three years later he received his second star.In 2007, the gourmet restaurant was relocated along with the stars in the Bastide de Capelongue.Edouard Loubet was Grand Chef Relais & Châteaux and received a special recognition by Gault et Millau with a score of 18/20 and the title of Chef of the Year 2011. 2012, he then received his fifth chef’s hat.
What was your most emotional dining experience?
During a journey through Sardinia with friends who are shepherds, we have poached a young, freshly slaughtered kids in water and eaten with potatoes.A very simple meal to a mythical place that I have shared with my friend Gianni at the foot of the mountain Gennargentu in the province of Nuoro – it always remains for me a special memory.
What was your most amusing incident in the kitchen?
“Boss, we have no more gas! “…. the service with 45 people organize in the dining room, without gas, by as best he heated the courts.
What would you hobby cooks and chefs-guess?
Take the time, a veal chop and to fry kidneys in butter, a few cloves of garlic and a sprig of rosemary.Eat it when the meat on the bone is still pink, to a good glass of red wine and enjoy as the Sunday rest.
- 2 Michelin stars
- 5 Chef’s hats | Gault & Millau
- 18/20 |Gault & Millau
- Chef of the Year 2011 |Gault & Millau
Chemin des Cabanes, Les Claparèdes
84480Bonnieux en Provence(Vaucluse)
+ 33 (0) 4 90 75 89 78