Working as Alain Ducasse’s disciple for over fourteen years, Pierre Marty has cultivated exceptional talent and expertise in fine dining experiences around the world. Now, Marty brings his culinary prowess to Coquillade Provence, helming the kitchen of fine-dining restaurant Avelan, where he invites guests to explore a personalised experience over five courses that ‘delights the taste buds with thrilling seasonal fare’. Marty also oversees the hotel’s other three restaurants – Les Vignes, La Cipressa, and Le Bar.
Tell us more about your background….
I was born in Périgueux in the southwest of France. My childhood was very happy, not least due to the fact that I always ate very well. This is thanks to my grandmother and mother, both of whom are chefs – hence, my career path was ingrained in my upbringing.
Can you give some details about your culinary career from the beginning until now…
I started with the classic culinary school training before embarking on a 6-month internship at 3-Michelin-starred Le Louis XV at l’Hôtel de Paris in Monaco, where I was introduced to Alain Ducasse and his methods. After that, I spent 14 years with him across his restaurants in Monaco, Qatar, Macau and Paris.
What was the most significant experience that impacted your culinary outlook and why?
For me, the most significant experience was opening the restaurant Alain Ducasse at Morpheus in Macau and obtaining 2 Michelin stars within 6 months of its launch. Alain Ducasse has been so influential in terms of what I know, and I am incredibly grateful for that. Equally, my mentor, Pascal Bardet, with whom I have worked closely for 5 years, has taught me so much, including the value of simplicity, enabling me to become the chef I am today.
What is your culinary philosophy now, and what food and principles are most significant?
Above all, my culinary philosophy centres on the importance of respecting local and seasonal produce. This is absolutely a feature of the dishes at Coquillade Provence, for which I like to forage for aromatic herbs and fruits alongside my team – take our Mediterranean prawn dish, for example, served with saffron broth, alongside handpicked herbs and flowers.
Why do you think you are so passionate about the culinary arts?
My passion is rooted in discovering new tastes and textures that never cease to surprise and inspire me. Cooking is truly an art, and creation is limitless, which is what makes it so exciting. Beyond the food itself, wine pairings serve to elevate the culinary experience, as does traditional table setting or the ‘art of the table’ with its origins in the court of Louis XIV of France.
What ambience do you and the team try to create at Avelan?
We wanted to create a chic yet relaxed ambience at Avelan, minus the ‘chi-chi’. In other words, elegant but unpretentious, with the utmost attention paid to the small details. Above all, we want diners to leave feeling satiated, curious and inspired.
What inspires you most when cooking and thinking of dishes?
When it comes to cooking and sourcing inspiration for dishes, it’s mainly intuitive. I tend to remain true to the feeling and creativity that arises naturally when perceiving the dining experience as a whole: the produce, the space and the fire or heat.
Describe the journey of your dishes from conception to execution…
Before all else, the journey begins with a discussion with my supplier to get a sense of what is available and the quality of ingredients at that particular time. Only then can the creation start, combining accumulated techniques and skills with a holistic approach to yield ideas.
Where do you source your produce from, and why?
My produce all comes from within 200km of Coquillade Provence – I love locavore products for their sustainable attributes, freshness and taste.
Do you have any favourite ingredients to use? If so, what are they and why?
My favourite ingredient is Espelette pepper. This cornerstone of Basque cuisine is both light and strong at the same time – it’s wonderfully unique.
What do you think is the key to a successful dish?
The sauce! Without a doubt, a sauce or relish can elevate the dish to another level.
Do you have a beloved favourite or signature dish?
My favourite dish to make is steamed foie gras with cherry and basil. It’s simple and modern yet incredibly effective, requiring a real mixture of techniques.
Tell us more about the menu at the restaurant and its highlights?
The menu at Avelan changes every 3 weeks in order to align with the seasons – currently, mushroom and game is the star of the show. From spelt with roasted mushrooms to delicious guinea fowl and confit leg, we’re looking forward to watching the diners’ reactions. Of course, our cheese trolley never ceases to impress and is a staple of an Avelan dining experience.
If you could convey one message with your restaurant and/or cuisine, what would it be?
Ultimately, I hope to convey the importance of respecting nature and the environment while eating a balanced diet. I would like to shine a light on high-quality vegetables incorporated into dishes when they are at their finest.
Tell us about your plans for the rest of 2024? Is anything special lined up (e.g. collaborations), or are there any goals/dreams you hope to achieve?
We would love to receive a Michelin star this year or next – my team and I are continuing to work our hardest with this goal in mind!
To find out more about Pierre Marty and his restaurants at Coquillade Provence, visit the links below:
Coquillade Provence
Hameau Le Perrotet
84400 Gargas
Provence
France
Web: coquillade.fr
Tel: +33 490 747 171
Email: info@coquillade.fr
Instagram: @La-Coquillade
Facebook: @coquillade_provence