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Bastide de Capelongue.

Restaurant of a Grand Chef Relais & Châteaux and hotel in the country. France,Bonnieux en Provence

Édouard Loubet

Chef
Bastide de Capelongue Bonnieux en Provence 84480

At the age of 24 Edouard Loubet was awarded his first star at the Moulin de Lourmarin, as the youngest starred Chef in France. He received the second one three years later. In 2007, the gourmet restaurant and its stars were transferred to La Bastide de Capelongue in Bonnieux. Edouard Loubet was admitted as Grand Chef Relais & Châteaux and received the consecration of Gault Millau with a score of 18/20, the title of Chef of the Year in 2011 and his fifth « toque » in 2012.
In Edouard Loubet’s cuisine, there is a part of his Savoy childhood and all the love he devotes to Provence. Edouard Loubet also draws inspiration at every moment of his life, creating and imagining his dishes to provide a sensitive, generous and fully emotional cuisine.

Living close to nature, the Chef knows that the best products are the simplest ones he finds during his walks on the hills of the Luberon, in his vegetable and herb garden or from local producers. He especially enjoys working herbs, plants and vegetables in their entirety: buds, bark, leaves, flowers and roots, "taste comes from the inside." Following the philosophy of the earth, Edouard Loubet reveals his secret: "listening to nature is a permanent spontaneity, a real harmony." Provence has so much to offer with its exceptional climate "between southern and alpine" and its distinct seasons. Counted in the number of 6 in the Luberon, which has “one winter and one summer, but two springs and two autumns" punctuating the menus of La Bastide de Capelongue.


What was your most moving culinary experience?
During a trip to Sardinia with some shepherd friends, we ate a freshly slaughtered young goat, poached in water and served with potatoes. A moment of great simplicity, in a mythical place, shared with my friend Gianni at the foot of Mount Gennargentu in the province of Nuoro, which remains a wonderful memory.

What was the most amusing kitchen incident you ever witnessed?
"Chef, there is no more gas!"... Providing meals for 45 seats inside, without gas, we had to warm dishes as we could.

Your best piece of advice for amateur chefs?
Cook a nice veal chop with its kidneys and fry them in butter with a few cloves of garlic and a sprig of rosemary. Serve it pink to the bone with a glass of fine red wine and enjoy a relaxing Sunday.


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