In three words, how would you describe your cooking?
Frank, balanced, tasty.
Do you offer your specialties when you cook at people’s homes?
No, I adapt every time — to the place, to the hosts, to allergies, to diets, etc. I really enjoy that actually, it’s tailor-made. It’s pleasant and exciting!
Do you have a story or a memorable experience to share with us?
This summer, I cooked several times for a family in Saint-Rémy-de-Provence. There was a little seven-year-old girl who only liked pasta and French fries. I prepared some sautéed vegetables with olive oil, and she had three servings of them — her parents couldn’t believe their eyes!
Moules de Sète, carottes des sables & agastache
I adapt to your request, from a simple meal with friends to a gourmet dinner, the possibilities are endless…
Thon de Méditerranée aux pêches & fenouil
A lovely moment indeed. What do you take away from it?
That her parents don’t know how to cook!!! And that’s where I usually step in (laughs).
Seriously, I often relieve the hosts who cook all year long: I take care of everything — I prepare the meal, serve, and clean the kitchen before leaving. That allows them to have a good time while enjoying their friends or family. And all of this in a cheerful mood!!
Do you have favorite products?
Not really, but whenever possible I use local products — about 90% from the Camargue, the Alpilles, and Provence. It’s an exceptionally rich terroir, going elsewhere wouldn’t make sense.
And what do you do yourself to help the planet?
At home (www.lemasdesfiguiers.fr), we sort, compost, recycle, repair, etc. My wife set up a permaculture vegetable garden, we have fig trees, herbs like burnet and agastache. All of it pesticide-free. Natural! As our sons say!
I create a menu based on the season, my inspiration, and guided by your requests
Finally, could you tell us about some of your suppliers?
With pleasure! The Moulin du Mas de Daudet in Fontvieille: I often use the chickpeas and lentils from Mireille Thieuloy to make hummus, but also her chickpea, lentil, and wheat flours. She also makes different kinds of pasta on site with her flours — the quality is excellent.
For years, I’ve always kept a bottle of matured olive oil from Moulin JM Cornille in Maussane, and I discovered their fennel-flavored cracked olives from Mr. Gonfond — a fantastic product!
Otherwise, I order from La Perle d’Oc in Sète: mussels, oysters, they have incredibly fresh shellfish and you can find them at the Arles market or in front of La Cave à Vin on Saturday mornings.
There’s also Mr. Gramaglia, with his amazing chickens, rabbits, and guinea fowl!
And of course Le Mas des Figuiers, our home: in our garden my wife grows lots of aromatic herbs and vegetables.
Abricots pochés aux amandes, sorbet abricot à la verveine du jardin