Chef Xavier Mathieu is gazing at a map of the region as he draws up his shopping list. The choice is so wide and producers of quality so many that he wouldn’t dream of going further afield. The richness of the earth, the variations in exposure between hill slopes, the gorges of the Sorgue, the Camargue rice fields: everything here delights him. Because he values quality. The menu at his restaurant Le Phébus in Joucas honours local fare, local skills and the season. ‘‘What heritage! What wealth! I need only take a walk to see and gather what I want.’’ Xavier Mathieu’s cuisine these days is closely focused on produce and ingredients, casting aside the needless and superfluous. It’s a matter of philosophy: the values of pitch-perfect flavour and respect. ‘‘The produce gives everything. Yes, I give it my love, but it returns that love a hundredfold.’’ The Michelin-starred chef, a disciple of Escoffier, is a member of the Académie Culinaire de France and the elite Maîtres Cuisinier de France association. He’s celebrating autumn with chestnuts, spelt, angler fish, autumn truffle and garden snails. Since this summer he has been offering healthy set menus made from strictly local produce. Everything comes from nearby kitchen gardens or from producers within a 5km radius, and a nutritionist helps compose the meals to make sure they are properly balanced.
Fermeture annuelle le 10 novembre
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