Gap native Pierre Reboul’s culinary career began with an apprenticeship under Michel Chabran. He was already experimenting with flavours when Michel Rostang offered him his first Chef position at l’Absinthe.
In 1996 he became chef-owner of the Rive Gauche in Tain l’Hermitage, where he continued to surprise and delight customers. His aim? To play with flavours, while ensuring that modern cookery techniques do not spoil their authentic taste.
In 2007 he opened his restaurant in Aix-en-Provence – a dynamic, modern city with a youthful feel.
This skilled chef marries the traditional ingredients of French cuisine with modern cookery methods such as spherification, a technique that causes liquids to form tiny bead-like spheres held together by a gel skin. His refined cuisine enhances the flavours of ingredients and provides a whole new and exciting gastronomic experience.