Christophe GAVOT
Chef : 1 restaurant Trained in the tough school of luxury cruises, Christophe Gavot has been at the helm of Villa Gallici, a magnificent Aix-en-Provence hotel, for over twenty years.raised by parents for whom good food was not an empty word - "we regularly went on holidayto Creuse, where wefrequented local farms" - Christophe Gavot has always had a passion for cooking. on vacation in the Creuse region, where we frequented the local farms " - Christophe Gavot has always had a passion for cooking. When he went to summer camp, he remembers spending more time with the cook than in shared activities with his fellow campers .
Around the world in the kitchen
His father, a banker, was regularly transferred and the family moved to Monaco in the mid-1980s. Christophe Gavot entered the local hotel school, which had not yet reached its current size, followed by a CAP and BEP diploma, a season in Porticcio, and then three years on board Le Mermoz, a cruise ship on which he toured the world, or almost, while logging countless hours in the galley. " At the time, we were still serving traditional cuisine, with beef fillets that sometimes had to be brought out simultaneously for a table of twenty, stuffed quails and the like. An intense work rhythm, but one that forges you to tackle a career as a chef with quite a background. "
Heading for Villa Gallici
Back on terra firma , the young man joined Jean-Pierre Pestre at the Vistaero, high above Roquebrune-Cap-Martin. The adventure continued for almost ten years and, after a short spell in Charente-Maritimeat Château de Mirambeau, Christophe Gavot settled into the superb Villa Gallici, owned by the Polito family in Aix-en-Provence, from where he would never leave.
"For almost twenty years, it's true, we'll be offering a cuisine that's certainly meticulous, but with deliberately limited ambitions, explains our Cuisine de la Mer 2025trophy. Since Covid, our owners have wanted to breathe new energy into the restaurant and, thanks to a reinforced and more experienced team, we have made a significantleap forward." Indeed, our investigators have made the same observation and, with a few additional adjustments , a third toque no longer seems out of reach .
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