Edouard Loubet has been established in Provence for some twenty years now, and serves, in a delightful bastide in Bonnieux (Luberon) an exceptional cuisine that keeps pace with the seasons, with 6 different menus offered over 8 months of the year. He is both a gardener and a poet and loves to use aromatic plants from the garrigues and herbs picked fresh from his own garden: savory, slovenwood, hyssop, lavender… to create colourful and aromatic dishes: “sea bass rolled in sage”, “monk fish and poppy”, “elderflower beignets”, “crème brûlée with truffles and jasmine”. His cuisine, based on pure farm-fresh produce, and benefitting from his proximity to some of the best producers and artisans in the Vaucluse, is proud to be 100% organic. Now at the top of his game and armed with rich years of experience which he is happy to share through offering cookery courses, this Grand Chef Relais & Châteaux has found, at the age of forty, a well-deserved recognition of his talents.

Wild Boar Chops Cooked in Hay and Cilantro, with Coarse Salt, Green Olives and Snails

Multi-Grain Bread with Spelt Flour