Florent Pietravalle takes the helm at Louison, Villa La Coste's gourmet restaurant
Since March 6, 2026, Florent Pietravalle has been in charge of the kitchens at Louison, the gourmet restaurant at Villa La Coste, near Aix-en-Provence. In this setting, where contemporary art, nature and wine come together, he creates a cuisine deeply rooted in the terroir of Provence, nourished by the estate's ecosystem.
Chef Florent Pietravalle took up residence at the head of Louison, Villa La Coste's gourmet restaurant, opening for the first time on Friday, March 6, 2026. A long-awaited opening, which went off without a hitch. " It went really well, the feedback was very positive ", confides the chef, happy to inaugurate this new page in this singular estate, a few kilometers from Aix-en-Provence.
In this pavilion, with its large bay windows overlooking the Provencal landscape, Florent Pietravalle's cuisine is true to his identity, " rooted in the terroir and Provence, but with a modern twist ". While he pursues the philosophy that made him famous, he intends to redefine his culinary playground here. " We have our vegetable garden, our herbs, our vegetables, but also a wild side with our gatherings (juniper, pine cones)...". The estate, a veritable ecosystem of vineyards, olive groves, vegetable gardens and honey production, is a direct source of inspiration for the chef. The cuisine is built around local produce, but also conservation techniques that extend the seasons: " We fix vegetables and fruit with vinegars and fermentations, which remains one of the mainstays of the estate's cuisine. "
A loyal team
On the plate, this approach gives rise to compositions that are both rooted and daring. For example, a 17thᵉ century rustic, traditionally with toast, anchovies and olives, becomes a bread jelly accompanied bycaviar and anchovy-infused broth, while aigo boulido is transformed into a dashi-like rockfish consommé. Dishes that reflect the chef's signature: a cuisine of contrasts, between power and delicacy, Provençal memory and contemporary writing.
To lead this new adventure, Florent Pietravalle has surrounded himself with a team largely faithful to his world. " About 15 of us have already worked together before ," he explains. " They know my way of working. "At his side is pastry chef Cristhian Onhet, a long-time collaborator, and second-in-command Damien Delaye. In this restaurant with a capacity of around 25 to 30 covers, the objective is clear: to create an intimate gastronomic experience, in resonance with the spirit of the place, where gastronomy, contemporary art and great wines make up a single landscape.
A native of southern France, Florent Pietravalle has established himself in recent years as one of the leading figures of young French cuisine. Having made a name for himself in Avignon, as chef of La Mirande, he has distinguished himself by his sensitive approach to produce and deep attachment to the Mediterranean terroir. at Villa La Coste, the chef is opening a new chapter, inspired by this unique setting which he describes as " an ecosystem ", where nature, culture and gastronomy interact.
