Rodolphe Loury, new executive chef at Domaine du Mas de Pierre

Since May 2025, Rodolphe Loury has been in charge of the kitchens at Domaine du Mas de Pierre, a Relais & Châteaux nestled in Saint-Paul-de-Vence. at the helm of this exceptional establishment, he is infusing a new culinary dynamic that is resolutely Mediterranean, sustainable and inspired by the terroir.

A new gastronomic impetus

With 76 rooms, a 2,000 m² spa, a lagoon and four dining areas, Domaine du Mas de Pierre is turning a gastronomic corner. Rodolphe Loury intends to develop a luminous, precise cuisine, focused on seasonality, short circuits and Provencal and Italian influences. From June onwards, the new menu will feature produce from the kitchen garden, sustainable fishing and a culinary aesthetic that is both contemporary and relaxed.

Among the first visible changes: the transformation of the bistro into Dolce Provenza, a Mediterranean-inspired table. Grilled in the Josper oven, with garden vegetables and local produce, the cuisine is generous and accessible, true to the spirit of the South. The idea is to create a dialogue between terroir and modernity, in a convivial setting.

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A sensitive vision of the profession

For Rodolphe Loury, each plate tells a story. "Season, terroir, memory" are the key words of his approach. He draws his inspiration from the herbs of the estate's Jardin des Senteurs, from the richness of the kitchen garden and from the raw produce produced by a work respectful of nature.

La Table de Pierre, the resort's gourmet restaurant, continues to develop under his leadership. Surrounded by Relais & Châteaux maîtres d'hôtel Éric Chartrain and Cédric Garnier, Rodolphe Loury offers refined, eco-responsible, made-to-measure cuisine.

Two other venues complete the estate's offering: La Paillote, a lagoon-side summer restaurant with a gourmet summer spirit, and Le Bar, where cocktails are directly inspired by the scents of the aromatic garden. A global art of living, at the crossroads of pleasure and elegance.

A career forged in excellence

Before settling in Saint-Paul-de-Vence, Rodolphe Loury built his culinary identity with the very best. Having worked at the Royal Monceau in Paris and Monaco, as well as with Gérald Passédat in Marseille, he has honed a rigorous, expressive cuisine that respects the product. Trained at the Auguste Escoffier hotel school, he now claims to offer a clear, contemporary cuisine that gives pride of place to emotion.