For 14 years, he was Alain Ducasse’s disciple. Now chef of the Avelan restaurant, at the Coquillade Provence estate, in the heart of the Luberon, Pierre Marty retains from this heritage a requirement and a respect for products that allow him to sublimate Provençal cuisine, embellished with inspirations gleaned during his travels around the world. The centerpiece of his art? The 4,600 m vegetable garden2where he sources his daily supply of spring vegetables, aromatic plants, flowers and spices. The result? Sunny, surprising and expertly seasoned dishes. This is the case with his candied apple tartlet, raw cream, Kristal caviar, his poultry pithiviers, duck foie gras, fig-infused juice or his local melon, almonds, star anise infusion. In short, true culinary works of art.
QUALITY SOURCING
In addition to seasonal gems, Pierre Marty’s tasty and light cuisine gives pride of place to market gardeners, fishermen, breeders, producers and artisans: lamb from Alazard & Roux, cheese from the Chèvrerie de Villars, chocolate from Nicolas Berger, bread made on site by head baker Paul Appy, for a fusion of ancient cereals and natural sourdough… Not to mention the sweet and delicate creations of pastry chef Aurélien Trousse, as well as the pairing suggestions – Teas and fermentations, Winegrowers and terroirs of the South or Winegrowers and exceptional terroirs – from head sommelier Gauthier Stéphan. Remarkable know-how for a taste journey full of enchantment.
