Our chef, Damien Gillon was born in Burgundy and moved to Provence a decade ago.
His concept.
• Discover the pleasure of a Pastry Chef in your kitchen and giving him the organization of private dinners or business confidential or improve yourself by using a session initiation . . • Enjoy personalized service and a quality including menu development, shopping (only fresh products), preparing, decorating your table service, wine tasting, the dishes and if necessary a hire. • You will be able to evolve according to your desires, from traditional to gourmet menus through organic, vegetarian, molecular or order your parts artistic shot and blown sugar. Et parce que le désir est un luxe, Damien GILLON élabore votre prestation selon vos souhaits; ainsi, chaque menu est conçu sur mesure afin de s’adapter au goût et budget de chacun. And because that desire is a luxury, Damien GILLON develop your performance as you wish, so each menu is tailored to suit the tastes and budgets.
About Gilles. • Eager and technical challenges, he moved to Switzerland to gain control of the chocolate and discover the passion of sugar shot and blown to within Gourmet (1 Michelin macaron) in Martigny.
•Enfin, il explore la Provence des saveurs en confirmant ses acquis à l’Hôtel de l’Europe en Avignon ( 1 macaron Michelin ) comme pâtissier et cuisinier. • Finally, he explores the flavors of Provence, confirming its achievements to the Hotel de l’Europe in Avignon (1 Michelin star) and as a pastry chef.
Il sillonne aujourd’hui les garrigues odorantes du Luberon et vous fait découvrir son art hors du cadre traditionnel de la restauration jusqu’à chez vous … He now travels fragrant scrubland of Provence and you discover her art beyond the traditional food to your home ...
Damien has been our chef every time we went to Provence, he is hard working, extremely creative and always accommodating to our clientele. He is the best!.
Chocolate dessert with fruits.
Dasmien, a very warm person and an amazing chef.
