LA COQUILLADE PROMOTION
Clockwise from this image: La Coquillade is made up of a number of bastides; Les Vignes; chef Pierre Marty; Avelan; Spa Coquillade; Cipressa
COMPLIMENTS TO THE CHEF Coquillade Provence Resort & Spa appoints Pierre Marty as its new chef de cuisine C
oquillade Provence Resort & Spa, a fi ve-star retreat in Provence’s famed Luberon Valley, has elevated its
culinary programmme with the appointment of renowned chef Pierre Marty as Chef de Cuisine. Marty brings a wealth of industry knowledge, classical training and leadership experience with the savoir-faire of French gastronomy. The young talented chef now helms the kitchen of La Coquillade bringing a master’s touch to the luxury resort’s three restaurants – the fi ne-dining Avelan, Les Vignes and Cipressa, as well as Le Bar. As Alain Ducasse’s disciple, Marty has cultivated exceptional talent and expertise in supreme fi ne dining experiences around the world. His experience leading Michelin-starred establishments speaks for itself. Growing up in the southwest of France, near Bordeaux, he has always been animated by the symphony of running a kitchen. Marty began his culinary career in 2008 at three-Michelin star, Le Louis XV – Alain Ducasse at l’Hôtel de Paris in Monte Carlo, followed by Hotel Belles Rives and Beaulieu Reserve in Côte d’Azur, and later Qatar. In 2018, he reached new heights as Alain Ducasse opened Morpheus in Macau with Marty as chef de cuisine. After being open for just six months, the fi ne dining
restaurant received a two-Michelin star rating. Now Marty is returning to la belle vie in the south of France to extend his philosophy and passion for cooking from the heart to the guests of La Coquillade. With three restaurants and two bars, the Relais & Châteaux-affi liated retreat is delighted to begin a new chapter with the arrival of Marty. Passionate and inspired, he is already gearing up for the reopening of the property in mid-March following its brief seasonal closure. Tuck into the full fl avour of Provence with
traditional French gastronomy and an array of international styles for a truly remarkable gustatory journey. The resort’s fi ne dining gastronomic restaurant, Avelan, debuts in March, offering avant-garde cuisine designed to showcase a culinary affair of the senses. Chef Marty will execute seasonal tasting menus that celebrate the land and sea, with the best selection of raw materials and local ingredients. Perched on the hilltop with 360° views of the Luberon, Avelan is housed in a historic bastide with authentic wood-beamed ceilings adorned by beautiful custom-made chandeliers and wall sconces by Régis Mathieu of La Lustrerie Mathieu (who made the chandelier of the Salon doré of Marie-Antoinette at the
Château de Versailles among other notable commissions). The vineyard-facing restaurant Les Vignes sports an interior of Provençal grassy greens and radiant yellow tones, refl ecting the farm-to-table menu. The traditional cuisine honours the terroir with locally sourced products, as well as fruits and vegetables from the hotel’s 5,000m2
chef’s
garden. The family-friendly Italian restaurant Cipressa sits poolside, serving homemade pasta fresca and tasty wood-fi red pizza. Embrace the dolce vita under the shade of lemon trees for a taste of Sicily in the south of France. Le Bar, which was inspired by master glassmaker Lalique, offers an array of delectable bites from Thai cuisine to seasonal French dishes, and creative cocktails to sip on the terrace or around the fi replace at nightfall. Coquillade Provence Resort & Spa is a restored 11th-century hamlet set on a 100-acre estate studded with vineyards, lavender, cypress tree alleys and historic olive groves. Here, 63 accommodations are spread across a collection of bastides meticulously decorated to refl ect the history and allure of a French countryside retreat. The idyllic village also includes Spa Coquillade, an on-site BMC Cycling Centre and the Aureto winery. ■
coquillade.fr/en
Feb/Mar 2023 FRANCE TODAY ❘ 31
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