Note: the interview has been translated from French and edited for brevity.

Q&A with Sommelier Nathalie Bour

Maria: What made you decide to join the Domaine de Grangeneuve?

Sommelier Nathalie Bour: it was a choice that came from my heart. The winery was created by my grandparents.  I saw how the winery developed and realized that it was very close to my father’s heart. My father asked me: “What would do you like to do in life, would you like to continue this adventure?” My answer was clear: I wanted to dedicate my passion for this winery.

Maria: You are very open to letting people know that a woman runs a winery. Can you tell us more about that? 

Sommelier Nathalie Bour:  Typically people think wineries are owned by men and they don’t imagine that a woman could be behind that. I only arrived at the winery to work thirteen years ago. At that time, my father had been the winemaker for several years. I believe people are very curious to know who is behind wine production, new wines, and new wine names. We created new wines adding part of myself and bringing in a new generation of women.

Maria: What makes The Domain de Grangeneuve successful?

Sommelier Nathalie Bour:  a very close relationship with gastronomy open to the world with more flavors and aromas. I see pure wines very close to the aromas of mature grapes and close to fruit flavors. It is very important to produce accessible wines. We shouldn’t wait many years until the age of our children to be able to drink them. We need to learn to enjoy and have them ready now.

Maria: In old days people were proud to drink aged wines, what does that means today?

Sommelier Nathalie Bour:  Today, the technologies implemented in wine production are much modern and adapted to new standards. We are able to keep wines longer than before even when keeping them in large barrels.

Maria: How large is your wine production?

Sommelier Nathalie Bour:  We produce about 450,000 bottles of wine per year and the split between different grapes and wines are driven by the demand of our clients. We only sell to wine shops, hotels, restaurants and of course, at our winery. We are also present in the international market.

It was a real pleasure to meet Sommelier Nathalie Bour owner of Domaine de Grangeneuve. Reserve your visit at the winery and have a pleasant walk around the vineyards. While there, learn more about the different grapes and end your tour with a special tasting sitting in a room full of history.

Discover what AOC Grignan-Les-Adhemar means to family Bour (AOC: Appellation D’Origine Contrôlée: Controlled Designation of Origin).

Dining Traveler Tip: find them at the Marche Nocturne de Montelimar every Wednesday during the months of July and August where locals and tourists come to enjoy and relax, and of course, drink great wine!

Domaine de Grangeneuve, 1200 Route de Esplanes, 26230 Roussas, France Website

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Note: the interview has been translated from French and edited for brevity.

Q&A with Michelin Starred Chef Julien Lucas

Maria: What makes your restaurant successful?

Chef Lucas: for me, it is important to give value to the region, give our clients the opportunity to taste the flavors of Picardie while coming to both restaurants at the hotel, La Table du Connetable, and Le Jardin d’Hiver. I want them to taste something different.

Maria: How’s did it feel to have awarded a Michelin star?

Chef Lucas: It’s a great satisfaction, as we work to please our clients. Their responses are positive, and we got rewarded with the Michelin star. We are very proud, and it is excellent recognition for the team and me.

Maria: What is the creative process behind your dishes?

Chef Lucas: It is vital for us to show what is essential. When we offer the menu to our clients, it should not be extensively long; we don’t like to give 3 minutes of speeches. The dish should focus on three ingredients. It is essential to rediscover a flavor that the clients know and discover new ones.

Maria: Why did you choose Chantilly?

Chef Lucas: I knew about this location (Chantilly) because of its reputation. Here is where I have the responsibility of the Chef for the first time. When I knew the chef was leaving, I jumped immediately on this opportunity because the establishment is fantastic and the city as well.
There is an enormous potential as there due to the wealth in Chantilly. There is a universe of choices that I enjoy: the castle, the golf, the luxury world, and our hotel is a good representation for all of these elements with a balance of elegance and modesty. We see many classic cars that I love arriving at the property. It is “Elegance a la Francaise.” Most of our clients come here mainly to take a break.

Maria: Can you tell us about your favorite creation on the menu?

Chef Lucas: Yes, there is one: “zander and Portobello mushrooms from Orry-La-Ville and hazelnut.” The mushrooms are collected from a local farmer 3 kilometers away, and every morning he picks 3 or 4 fresh mushrooms especially for us. We make our sauce from fish stock with a touch of whiskey. This plate is very famous and frequently requested by our clients.

Maria: What would you like for your guests to remember from their dining experience?

Chef Lucas: It is nice when our clients say that it was nice, but the best compliment for me is when they tell me that they rediscover a vegetable unknown to them or one they did not like. I work a lot with vegetables, and in this region, we have a variety that is not liked during childhood such as bitter endives or earthy red beets. Therefore, we need to work well with these products to increase their value and ensure our clients will appreciate them. If I can achieve that, then I can go home with a great feeling. Typically, in a gastronomic restaurant, the clients like to discover and try new tastes trusting the chef.

Maria: Tell me about the process of pairing wine and food?

Chef Lucas: I love wine but I’m a wine amateur, and I have full trust in my team, so we work together on the selection. Basically, when I propose a new dish, I let maître de hotel and sommelier try it, and we taste it together. I like to create contrasts between the food and the wine; if we are serving a sweet fish, we need to pair it with wine that will increase the palate.
The menu is changed several times during the year. Although we have 4 seasons, we’ve changed more than 4 times. In fact, every 2 months. After the summer holidays, we change the menu. In December we will offer the winter menu, and then we will replace it again in the new year.
I am always thinking about the creation of a new dish and provide new choices to our clients to give pleasure. We share emotions with our creations.

Maria: Our readers enjoy local tips from chefs. What three places do you recommend for visitors to see?

Chef Lucas: 

• The Castel Of Chantilly

• The Great Stables

• Le Potager Des Princes

• The forest for those who like to do sports, like jogging, biking or a stroll along the lakes

About Our Dining Experience:

We had the pleasure to choose out of 6 different bottles of Champagne including a rosé Champagne.

We selected the gastronomic menu of the season called “De Saison” paired with wine selection made by sommelier Ms. Amelie Allot, a 23-year old sommelier at the property:

• Alsace Grand Cru 2014, Schlossberg, Riesling Blanck
• Olivier Pithon, Cotes Catalanes, Cuvee Lais, 2015
• Cote-Rotie, Clusel-Roch, France, 2015
• Domaine Rougeot Pere & Fils, Meursault, Sous la Velle, 2014

It was a real pleasure to meet Executive Chef Julien Lucas and rest of the diverse team at La table du Connetable. They are all very young and enthusiastic about their roles, and it was great to interact with everybody. We could feel the team spirit and collaboration which made our experience quite unique! I was happily surprised to meet for the first time a woman sommelier, great to see female representation in these critical culinary roles.

Before leaving the dining room, Chef Julien Lucas was kind enough to sign our menus to remember our culinary experience!

Tip: don’t forget to enjoy the beautiful collection of Chantilly porcelain at the entrance of the restaurant, it is quite difficult to find these days….

La Table du Connétable, 4 Rue du Connétable, 60500 Chantilly, France Website

Disclaimer: I was graciously hosted by Auberge du Jeu de Paume. As always, opinions are my own and it was a true pleasure to meet Chef Julien Lucas. 

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The Scene

We say 48 hours in Chantilly is always a good idea. Even a better idea is to stay at Auberge du Jeu de Paume, five-star Relais & Châteaux property on the Domaine de Chantilly. It was established in 2012, capturing the heritage of the region. It’s the perfect place for those who truly appreciate culture, horse riding, fine dining, and the wonders of nature.

The property is located in the heart of the Chantilly, just steps away from Château de Chantilly, the Great Stables, and the Hippodrome. The perfect place to either start or end your trip to France or for a weekend escape if you’re in Europe. The moment we arrived at the valet parking of the hotel, we were taken away by the beauty and elegance of this space.

The Rooms

Auberge du Jeu de Paume, built around a large patio, cultivates a personal, down-to-earth form of hospitality. The majority of the rooms face the gardens. They all are distinctly capacious, ranging from 28m² for the Classic Room to 200m² for the Arc de Triomphe Presidential Suite, which overlooks Chantilly with the lofty character of a private apartment.

Some suites extend beyond these ample dimensions, opening onto expansive terraces with views over the grounds. Simply magical. Just after our check-in, we were accompanied to our suite by a very kind member of the front desk who provided us with local insight.

The Food

The Auberge du Jeu de Paume carries on this grand culinary tradition by offering to their guests two restaurants:

La Table du Connétable, One Michelin Star restaurant lead by Executive Chef Julien Lucas and inspired by local terroir with a capacity of 40 guests. We had the opportunity to meet Chef Lucas and talk about what makes his cuisine successful, what inspires him, and lastly, some insider tips on Chantilly. We’ll be sharing that post soon!

Le Jardin d’Hiver: this stylish and sophisticated bistro is serving French cuisine. The elegant contemporary atmosphere is illuminated by light from the patio, warming the décor of rough wood and patterned silk. A must dine when spending 48 hours in Chantilly France.

The tables are arranged along a gallery inspired by the Musée Condé’s Grande Singerie, decorated with 18th- century porcelain and wooden horses from a 19th-century carousel.

We ordered cocktails with champagne and several plates from the menu. Every dish we sampled was delicious. We went along with the Maître wine/food pairing suggestions and were happy to trust him as we love coming to France and discover a new ‘gem’.

About our Menu:

• Cocktail with champagne called “Millionaire”
• Fois gras au poivre Sarawak, chutney de fruits du mendicant aux epices douces
• Tartare de saumon a l’avocat et mangue
• Care d’agneu, ragout de haricots aux olives et jus tajine
• Poisson de riviere, courgettes, amanders, girolles et abricots
• White Wine from Orenga du Gaffory, Muscat du Cap Corse 2013
• Red Wine: Comtesse de Cherisey, Meursault, 2016
• Red Wine: Charmes de Kirwan, Margot, 2015

The Facilities

Even if you only have 48 hours in Chantilly, don’t pass up on their beautiful “The crème de la crème of Spa”. This ample space with its decor inspired by the artistic traditions of the Middle East, offering a relaxation pool, Jacuzzi, steam room, sauna, showers, and treatment rooms. Need to work off those calories? Their gym is open 24/7.

The Bar at Le Jardin d’Hiver, is home to two ambiances in a single space. The patio is perfect for a spring or summer day with the stunning views of the gardens. The luxuriously furnished, warm colors, leather sofas, velvet chairs, wooden bookcases, and fireplace combine to create a warm and cozy atmosphere.

What to See During 48 Hours in Chantilly:

In addition to the Auberge du Jeu de Paume there is, of course, plenty to see and do in Chantilly. Here are our recommendations:

 The Castel Of Chantilly: one of the finest jewels in the crown of France’s cultural heritage.

• The Great Stables or Horse Museum are the largest stables in Europe, a masterpiece of 18th century architecture.
• The English Garden: located between the Castle and the Great Stables, the English garden is ideal for a romantic walk.
• Also, luxury sports like polo, golf, horse riding, and forest walks

Chantilly: The Verdict

Chantilly is a charming city of art, history, and equine tradition. It’s a must experience in France. If you want to immerse in the 18th century and have a luxury and comfortable hotel to return to at the end of the day, Auberge du Jeu de Paume is the place for you. Every member of the staff is eager to share their knowledge of the site’s treasures. The rooms are luxury and comfortable, the food carries the culinary traditions. A great mix of history, culture, and heritage.

La Table du Connétable, 4 Rue du Connétable, 60500 Chantilly, France Website

Disclaimer: we were hosted by Auberge du Jeu de Paume but as always, opinions are our own.

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The Scene

Le Moulin de Valaurie is a 4-star hotel nestled in the heart of the Drôme Provençale, located in the Rhone-Alps region of France among vineyards, sunflowers, and lavender fields. On the outskirts of the medieval village of de Valaurie, this former mill, built of stone and lovingly restored by its owners, welcomes you in an enchanting rural setting.

As we walked into this stunning property on a summer day, we noticed the recently renovated entrance. There, I met the talented young chef of Le Moulin de Valaurie, Chef Riccardo Berto. We had an opportunity to sit down with Chef Berto and discuss the menu and creative process behind this renowned restaurant.

Q&A with Chef Riccardo Berto

Maria: What makes your restaurant successful?

Chef Berto: For me, it is all about quality: focus on the quality of the food itself, not only a good presentation, it goes way beyond that. A chef’s work is to look for good products and I like to have all under control, that’s why we use our own vegetable from our garden. Even our meat provider knows all about his products and this way we can offer quality at our restaurant.

Maria: How do you see your chances to be awarded a Michelin star?

Chef Berto: I would love to get a star for our restaurant, but I am not chasing that. We are now concentrated to get better as I only started here at Le Moulin de Valaurie one and a half year ago. We are now focused on delivering excellent work. We already made a huge investment in our restaurant and we try to do our own thing–not just looking for the star. I have seen Michelin star representatives come here a couple of times and they know us, we are trying to improve our cuisine all of the time.

Maria: What is the creative process behind your dishes?

Chef Berto: For us, everything comes from single products. I like to go around in Montelimar, go to the market, talk to people, and when they have something to show me or a specific product, then my team and I brainstorm about it. This is followed by a lot of tasting, studying, and this is how a dish comes together. The idea may come from a specific fish, meat, or vegetable from our garden. It is often the vegetables that give me the idea to create a new plate. I often start with the garniture, so vegetables are quite important in our creations.

Maria: Why did you choose Le Moulin de Valaurie?

Chef Berto: Because of the vegetable garden here at Le Moulin de Valaurie. We have a beautiful park and I love nature and vegetables but yes, it was the garden. When I came here, I immediately fell in love.

Maria: Can you tell us about your favorite creation on the menu?

Chef Berto: We try not to have favorites, we change our menu once every month. Our guests come here to try something new, to enjoy new combinations. My team and I enjoy our work, have fun, and keep our standards high.

Today, we will prepare our most recent dish that we put on our menu “beef with anchovies.” As I am from Venice, I’ve been eating fish all my life. Most of the time, I like to mix products like meat and fish and we like to introduce fruits like peach or apricot in our creations. Our guests should have fun when eating; they should experience a surprise feeling when eating our creations.

Maria: What would you like for your guests to remember from the dining experience?

Chef Berto: The compliment I like the most, is when they say “the taste was good”. We are very lucky to work with incredible products here, we strive to respect the flavor of each product, then we like to mix things up and have more fun, to give a little twist but only after respecting each of the ingredients we used.

Maria: You are inspired by the local and seasonal ingredients of the region. What ingredients do you see yourself working with the most?

Chef Berto: I force myself to use the local and seasonal ingredients, in fact, we use almost 90% vegetables on the menu. We take what it is available in our garden, for example, we like to cook eggplant when they are available. There is a season for everything: for the fish, meat, and vegetables. Each product tastes the best during their top season. This is why our menu changes often as it is seasonal.

Maria: Our readers enjoy local tips from chefs. What three places do you recommend for visitors to see?

Chef Berto: There is much to see here in the region, but I would suggest:

• Pont de Arc, I love to go there to kayak or canoe
• The beautiful forest, we have some local artisans that like to pick mushrooms for us that we introduce in our cuisine
• Of course, Le Moulin de Valaurie…

The Cuisine

We were invited to enter the kitchen and meet the culinary team: Chef Berto and Marco from Italy and Matthew from Brittany, France. It was great to see the preparations before dinner service. On that evening, they were preparing for thirty guests and were quite busy putting together their creations.

Chef Berto prepared in front of us “Beef Aubrac Saint Gilloise, garden rosemary, anchovies of the Mediterranean, olives of Nyons”, one of the most recent creations from his current menu.

It was a real pleasure to meet Chef Riccardo Berto and the rest of the team at Le Moulin de Valaurie.

Le Moulin de Valaurie, Chemin du Moulin – Le Foulon, 26230 Valaurie  Website

Disclaimer: I was graciously hosted by Le Moulin de Valaurie. As always, opinions are my own. 

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Q&A with Two Michelin Starred Chef Charial & Chef Viel

Maria: What makes your restaurant successful?

Chef Charial: I’ve been here since 1969, for more than 50 years. I was able to work together with my grandfather for many years. At that time we had three Michelin stars and just after his death, we lost one star.

Maria: How’s did it feel to have awarded a Michelin star?

Chef Charial: As we lost one star, it wasn’t nice, it was more a sad feeling as typically you add stars to your restaurant but in our case, it was an inverse evolution. Normally, you go from 0 to 1, from 1 to 2 and they are happy to get 2 stars. In my case, I was not happy to have 2 stars as we already had 3.

Maria: How do you operate in Baumaniere?

Chef Charial: We have a large structure, we used to have six restaurants and now four. Here we have 140 employees and if we add the other 2 cities, Avignon and Courchevel we have 240 employees. I carried over all the restaurant management and the creation and responsibility of the Restaurant L’Oustau to Glenn (Chef Glenn Viel).
Today, I am still active with the menu choices and have a voice with the selections. I was the first chef who introduced the vegetable menu 30 years ago, therefore we discuss the combination of ingredients. If the combination is good, I am happy. Also, I like to keep certain plates that we served for 50 years. We have certain signature dishes such as the lamb and crêpes that we’ve kept on the menu for years and Glenn also introduces new dishes as well.

Maria: Why did you choose Les Baux de Provence?

Chef Charial: Les Baux de Provence chose me as my grandfather started this business. He arrived in 1945 just after the war and fell in love with this area. I believe he was ahead of his time with the advantage to be selected as the first “Relais et Chateaux” of the world. Before the war, there were already well-known restaurants awarded with three Michelin stars, all located on the main road called “La Nacionale 7”. Also, there were comfortable hotels in the villages but there weren’t hotels with gastronomic restaurants, so we became the first.

The idea to offer high-quality cuisine and luxury services in a unique location in the countryside, with a garden and swimming pool didn’t exist. Before Les Baux de Provence was not known but thanks to the automobile we now are known. Also, location matters as we’re not so far from Avignon, Arles, Aix en Provence, La Camargue on the way to Cote Azur.

There’s plenty to do in the region. If you love nature and old stones, there is a lot to discover, if you love vineyards and olive oil, there are plenty of farms and vineyards in the region. If you like birds you can visit La Camargue. From festivals to nature to wine, there’s so much to discover.

Maria: Tell me about the process of pairing wine and food?

Chef Charial: to do this you obviously need to be very knowledgeable about wine and we’ve tasted many throughout the years. In the end, the aim is to improve the flavors of the meal by choosing the right wine for the right dish. We need to find the right compliment between the dish and wine. To do that, you need to analyze the characteristics of both and find the best choice. We also have our own wine production. We are making 10,000 bottles of Baumanire champagne, 2,000 bottles of red wine and 3,000 bottles of rosé wine a year.

Maria: What is the creative process behind your dishes?

Chef Viel: Creativity, where does it end or where does it start? We don’t know. We have a traditional cuisine, so we need to have creativity but at the same time we need to keep our authenticity. To start, you need to get quality products, then everyone has their own perceptions and we try to conserve the qualities of each product. Creativity is not always visual, it could be a concept. For example, we replace salt by using a concentration of ingredients such as fish.

Maria: Was it a challenge for you to balance a legendary cuisine while trying to be creative?

Chef Viel: Not at all. Chef Charial didn’t impose anything on me. I understood the house and the cuisine that we offer therefore I didn’t have to force myself to anything. I love this cuisine. Today, this cuisine looks like me. Maybe in 10 years it will be something different, but today it is the cuisine that I like to do.

Maria: Can you tell us about your favorite creation on the menu?

Chef Viel: Yes, we have a milk-fed leg of lamb that is a traditional dish of the region. We have lobster, langoustines, prawns, and squid that are very well appreciated by our guests. We try to create dishes that are well accepted. We eat our whole menu every month to check if we still feel the emotions. The cuisine is not mechanic–there’s a human factor, we take moods into consideration. The most important thing is to create a dish that is right, honest, and equal.

Maria: What would you like for your guests to remember from the dining experience?

Chef Viel: I just simply want our guests to leave with a happy feeling, that they said they had a wonderful time and an enjoyable experience… Sometimes they said, “this was the best meal we ever had”. Also, we like to welcome people from new countries and we like our guests to leave with a wonderful experience. We invest in a lot of work in order to get the recognition. This is our satisfaction, know that they discover new flavors. Sometimes people forget the flavors of the ingredients and we like to reinforce this in our cuisine. Also, to allow them to remember a taste from their childhood.

Now, for me to have emotions in life you could think about 3 things: music, food, and smell,  that have the power to give you flashbacks to the past. To me, our food does that. Since our cuisine it is inspired in the Mediterranean, most of our guests love that the ingredients come from our region. Our cuisine is 50 % taste, 25 % texture, 15% psychology, and 10% coincidence.

After very relaxing and enjoyable interviews with both chef Mr. Charial and Mr. Viel, we had the opportunity to visit the kitchen and meet the team. Being there allowed us to see and feel the team’s professionalism, concentration, and passion behind each creation to deliver a unique customer experience.

Maria: Our readers enjoy local tips from chefs. What three places do you recommend for visitors to see?

Chef Charial and Chef Viel: There is so much in the region and it depends on what they love to see. We are well located and close to other interesting cities like Avignon, Arles and Aix en Provence. For example, they could visit:

The Castle at Le Baux de Provence
Le Carriers de Lumiere
Wineries in Alpilles and not so far you have Châteauneuf-du-Pape
The Sunday morning market in Arles “The Capital of Provence Culture”
L’Isle-sur-la-Sorgue
Restaurants: there are many such as… Baumanière!

Here is a sample of our favorite dishes and wines we enjoyed:

Champagne Baumaniere
White wine: Abbaye, Sainte-Marie de Pierredon from Alpilles
Red wine: L’Affectif, 2012 special selection from Mr. Charial for L’Oustau de Baumaniere
Red Tuna “Tataki style”, gascona eggplant mousseline grilled with Olive Oil from Castelas, smoked anchovy, dill and fried capers
Leaf after leaf of pig, pig jus with corn, potatoes cooked in pig lard

We had a fabulous experience, I even had a flashback when eating the pork as it brought me back to the flavors of my childhood in my home country of Venezuela.

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The Scene at Intercontinental Marseille 

When spending a day in Marseille, our day began at one of the city’s most luxurious hotels. The property was built in the 18th century and it is a classified historical monument. The location is perfect, as it offers a unique view of the landmark Notre-Dame de la Garde Basilica. Inside, the hotel is a juxtaposition of old and new, with its classic architecture yet modern interior design.

The property opened its doors in April 2013 and has rapidly gained recognition as the flagship of the Marseille luxury hotel industry. It was awarded the title of “Meilleur Projet de Rénovation Urbaine” Best Urban Renovation Project in March 2014 and featured on the hot list of the prestigious Condé Nast Traveller’s “The World’s Best New Hotels”.

With less than 200 rooms, the hotel still conserves an intimate feel. 72 rooms either offer splendid panoramic views of the Vieux Port or include private terraces overlooking the historic heart of the city.

The Food

Even if you don’t get to stay the night at The InterContinental Marseille – Hotel-Dieu, visit for the culinary offerings. We only spent one day in Marseille and we were fortunate to have lunch at Les Fenêtres restaurant which boasts an ample terrace with an exceptional views. More about our lunch and our interview with its chef, Lionel Levy on our previous post.

If you are looking for an even more elevated food experience while in Marseille, dine at Alcyone. This small restaurant with only 40 seats is the proud holder of a Michelin star since February 2014. This restaurant is also led by Chef Levy who has been Michelin starred chef since 2005 and settled in Marseille 13 years ago following his culinary studies with Éric Fréchon and Alain Ducasse.

What to See During One Day in Marseille:

You may not want to leave the hotel, but… there’s plenty to see and do in Marseille. Here are our recommendations for what to see and do during your one day in this magical city by the sea:

Buy a city pass to visit Marseille with all on inclusive package valid for 24 hours. Check out on Marseille-Tourisme for additional information. You should certainly try to visit:

• Mucem: Museum of Civilizations from Europe and the Mediterranean has an amazing architecture and interesting exhibitions. www.mucem.org
• Old Port of Marseille: This iconic spot is where locals and visitors converge with an idyllic view of the sea.
• Touristic Train: Sit back and take the touristic train from Old Port to Notre-Dame de la Garde Basilica; the ride takes 80 minutes.
• Crossing by Boat to the Frioul Islands: the islands are home to over 99 species of seabirds and over 300 protected plants. Only 30 minutes away from the city, here, you can go for a swim and sample the fresh seafood of the Mediterranean. A must do when spending one day in Marseille.
• Le Rooftop: don’t miss the opportunity to enjoy the colorful sunset at Le Rooftop, where everybody comes together for drinks and good music.

One Day in Marseille: The Verdict:

Marseille is such a lively city and the access to the Mediterranean Sea makes it very special, as it is the most southern city in Provence. Whether you spend a day in Marseille or a month, it is a must visit in France. If you want to immerse in Provencal life but have a luxury and stylish hotel to return to at the end of the day, The Intercontinental Marseille -Hotel- Dieu is the place for you. The staff is very friendly and professional. The rooms comfortable and most important to us… the food delicious! A great mix of history, gastronomy, and design.

The Intercontinental Marseilles Hotel- Dieu, 1 Place Daviel, 13002 Marseille, France, Website

Marseille Tourism Office,  11, La Canebière 13001 Marseille, France, Website

Disclaimer: I was graciously hosted by The Intercontinental Marseille – Hotel- Dieu. As always, opinions are my own. 

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About Alcyone

Alcyone launched this summer a new concept Potager Hôtel-Dieu that will open every Thursday and Friday evening from July 5th until September 29th. The tasting menu is vegetable-based, using produce from the garden on-property. The chef’s table menu will have a maximum capacity of 10 persons sharing one table “Table d’hôte” where Chef Levy will cook in front of his clients.

Q&A with Michelin Starred Chef Lionel Levy

Note: This interview was translated from French to English. Some items have been edited for brevity.

Maria: What makes your restaurant successful?

Chef Lionel Levy: we like to offer a unique experience, a story to tell. All the dishes crafted in our kitchen must be perfect as we aim to create an authentic emotion.

Maria: How’s did it feel to be awarded a Michelin star?

Chef Lionel Levy: It was a great moment, it was the day we realized that all the hard work done by the team is recognized, and it confirmed that we were going in the right direction. The fact that a lot of people acknowledge the intense work behind our creations, gives us an enormous satisfaction. The moment we heard the news, we experienced mixed feelings since there was a lot of sacrifice and efforts put by everyone. There were plenty of reactions of joy, tears, and laughs…

Maria: What is the creative process behind your dishes?

Chef Lionel Levy: there is not a unique explanation behind the creativity, it is more to be curious and to have a lot of passion. Every day we have elements that feed us and give us the interest to use our gustatory and olfactory memory and unconsciously we try mixing new ingredients. This is how I created the “Milkshake de Bouillabaisse”.

As I am not originally from Marseille, I didn’t want to make the traditional “Bouillabaisse” plate, so after discussing with clients and friends, I decided to make a lighter version and serve it as a salty starter. My friends living in New York challenged me and I asked myself why not presenting this in a glass, bit creamy like a milkshake. This way we arrived to create this unique combination. You need to know your profession from the base and the traditions. It is a bit like a musician: if he likes to create music and he doesn’t know the foundation properly, he then cannot create. The same happens to a chef: if they do not know the basic plates and ingredients, then they will not be able to create something different.

Maria: Why did you choose Marseille?

Chef Levy: I believe that Marseille chose me. It was by coincidence as I was working in Paris with Mr. Ducasse and my friend and my first boss from Toulouse called me. He proposed to me a restaurant in Marseille. My first reaction was “I am not interested and I prefer to stay in Paris”. However, he then offered to come with me and visit. We came together to Marseille and when we arrived, and I discovered the city, I immediately fell in love with it, the clarity, the brightness, the old port, this exaggerated way of talking fascinated me. I have Mediterranean origins; my parents are from Morocco and it is true that this Mediterranean mentality, the way of living and the sea are very important to me. At Marseille I feel home. I am more “Marseillais” than the people born here!

Maria: Can you tell us about your favorite creation on the menu?

Chef Levy: I want to produce a reaction like to create a dish. The Milkshake is a sweet symbol of the American cuisine that is not recognized as a plate, so combining with the bouillabaisse, a traditional recipe deep-rooted in French culture was a fantastic way to produce a unique emotion. “Milkshake de bouillabaisse” is offered in our menu as a salty starter. It’s one of the favorites and it remains always on the menu. Now, for a chef, it will be limited to be recognized for one plate only and we are trying every day to create new combinations, but I really like the current work we are doing with certain vegetables and fish. Another favorite plate is “Les Escargot au Cacao” which is served as a starter and so far it has garnered positive reactions but it can also shock certain clients.

Maria: What would you like for your guests to remember from the dining experience?

Chef Levy: I like to cause emotions, it is really that, in a way allow our clients to remember a flavor from their childhood, maybe a plate from their grandmother, this will be the best compliment I could get. Also, a plate should have variances, there should be a bit of bitter, a bit of acidity so we can create different experiences. For me, my cuisine doesn’t need to please everyone even if I work in this international location where we have multicultural clients. If we offer a cuisine that pleases everyone, then we are following on the monotonies and we don’t want that–we like to create questions and discussions while being honest and authentic.

Maria: You are inspired by the local and seasonal ingredients of the region. What ingredients do you see yourself working with the most?

Chef Levy: at this moment there is a lot of fish, we are entering the season of red tuna from the Mediterranean Sea which is an exceptional product. We can get it very fresh and like to serve it in several ways such as raw, grilled, roasted, or as a snack.  We also use other local products such as zucchini flower, garlic, fennel, tomatoes among others.

Maria: Our readers enjoy local tips from chefs. What three places do you recommend for visitors to see?

Chef Levy: There is so much to see but I will certainly suggest:

• La Boite A Sardine very typical Marseille cuisine
• Une Table Au Sud my previous restaurant now owned by my sous-chef 
• Old Port of Marseille very charming and lively, a must-visit in the city

We ordered several favorites plates from the menu at Les Fenêtres Restaurant and, all dishes were delicious indeed. The chef created that contrast that makes his restaurant deserving of a Michelin star and all menus are signed by Chef Lionel Levy. Here are our selections:

• White Wine: Chateau Lafoux August 2016
• Rose Wine Miraval Cotes de Provence
• Milkshake de bouillabaisse, fish soup
• Large squid paella style, Camargue rice
• Unilateral fillet of sea bass, eggplant parmesan
• Stuffed sugary tomatoes
• Strawberry Gateau

The InterContinental Marseille – Hotel-Dieu, 1 Place Daviel, 13002 Marseille, France, Website

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