A new chapter at Bastide de Moustiers with Valentin Fuchs
A new era for Bastide de Moustiers. Alain Ducasse has entrusted the kitchens of his Provencal restaurant to Valentin Fuchs, a chef trained in some of the world's top establishments, who will give pride of place to seasonal cuisine.
A new page is being written at La Bastide de Moustiers. Since its creation, this house, imbued with the spirit of Alain Ducasse, has celebrated the simplicity and authenticity of seasonal cuisine in harmony with its surroundings. To extend this vision, a new chef has taken over the helm: Valentin Fuchs.
A bastide in the heart of Provence
In 1994,Alain Ducasse discovered this 18th-century bastide nestled in four hectares of lavender and olive groves. Seduced, he first made it his refuge before opening the premises to visitors. Restored with the help of local craftsmen and decorator Tonia Peyrot, it has become a characterful guest house.
The restaurant, awarded 2 toques, has become a regional reference. Formerly run by Adrien de Crignis, it celebrates a cuisine rooted in seasonality and terroir, in perfect harmony with the setting.
A new signature in the kitchen
To continue the history of the place, Alain Ducasse is passing the torch to Valentin Fuchs. A self-taught chef from a family of restaurateurs, he initially took an STMG technological baccalaureate before branching out into kitchens after a season at Le Marie Galante hotel.
He trained with some of the world's top restaurants, first at Louis XV - Alain Ducasse, then at Omer, under Franck Cerutti. After a spell at the Byblos in Saint Trompez, he landed his first position as chef at Rivea Cap 3000.
at La Bastide de Moustiers, he intends to continue the tradition of the place. His cuisine is sincere, Mediterranean and nature-focused, drawing on the riches of his 2,000 m² kitchen garden. Seasonal vegetables, fresh herbs and produce from nearby farms will make up his dishes, with a menu that will evolve according to the harvest. The 800 m² "jardin des simples" is home to over 80 varieties of aromatic plants, medicinal plants and edible flowers, which will enrich his cuisine.
Menus, ranging from 90 to 110 euros, promise an immersion in the flavors of the Provencal terroir. An experience to be discovered from April 10, 2025, when the restaurant reopens.
These news might interest you
