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Still not yet 30, Thibaud Chadebec is already directing the kitchens at Le Moulin. Provençal-born, his unblinkered vision of cooking
is all about sharing, generosity, and the human touch.
“I will always remember my grandmother’s coca – that local pastry with peppers and soubressade sausage. It’s the cuisine of the south that speaks to me and that I love.”
Still not yet 30, Thibaud Chadebec is already directing the kitchens at Le Moulin. Provençal-born, his unblinkered vision of cooking is all about sharing, generosity, and the human touch. “I will always remember my grandmother’s coca – that local pastry with peppers and soubressade sausage. It’s the cuisine of the south that speaks to me and that I love.”
Family, above all. I attended the same hotel-management school in Sisteron as my parents. I owe them my vocation. Then there was my thirst for learning, alongside the chefs who have defined my career in different kitchens; the local producers who produce the sustainable produce that continues to nourish me; and even on Instagram, which brings contacts and ideas. There was kindness, too, such as that shown by the Sibuet family in their restaurant in Val Thorens, next to the chef Mathieu Groshenry; José Bailly, another Michelin-starred chef, at Les Roches Rouges; and the teams here at Lourmarin. Each time, there were kind gestures, friendliness, and an ear to listen. Then there this authenticity – I’m from a small village in the Alpes-de-Haute-Provence, so I’ve always preferred the countryside to the city, intimacy to the crowd, sincerity to glitz.
Family, above all. I attended the same hotel-management school in Sisteron as my parents. I owe them my vocation. Then there was my thirst for learning, alongside the chefs who have defined my career in different kitchens; the local producers who produce the sustainable produce that continues to nourish me; and even on Instagram, which brings contacts and ideas. There was kindness, too, such as that shown by the Sibuet family in their restaurant in Val Thorens, next to the chef Mathieu Groshenry; José Bailly, another Michelin-starred chef, at Les Roches Rouges; and the teams here at Lourmarin. Each time, there were kind gestures, friendliness, and an ear to listen. Then there this authenticity – I’m from a small village in the Alpes-de-Haute-Provence, so I’ve always preferred the countryside to the city, intimacy to the crowd, sincerity to glitz.
Familial, caring and generous. Like smelt fish with rouille, oysters from Thau opened on the barbecue, an einkorn risotto with fish soup, a monkfish soup with aioli, pork loin with cep mushrooms, or roast chicken with a Provençal vegetable gratin, a real ratatouille, roast squash, and caramelized onions. They are dishes to share or served individually, which behind their seemingly classic nature, demand a certain precision and modernity. And why not, off menu now and again, a beautiful fish or a whole leg of lamb cooked on an open fire?
Familial, caring and generous. Like smelt fish with rouille, oysters from Thau opened on the barbecue, an einkorn risotto with fish soup, a monkfish soup with aioli, pork loin with cep mushrooms, or roast chicken with a Provençal vegetable gratin, a real ratatouille, roast squash, and caramelized onions. They are dishes to share or served individually, which behind their seemingly classic nature, demand a certain precision and modernity. And why not, off menu now and again, a beautiful fish or a whole leg of lamb cooked on an open fire?
