Jean-Luc RABANEL

Chef : 2 restaurants If there's one thing Jean-Luc Rabanel is not, it's set in stone. His concept of emotional cuisine based on plant-based ingredients and his wealth of experience are proof of this.

Presentation

The son of farmers, Jean-Luc Rabanel spent his entire childhood in the family kitchen, learning the art of taste. When he went to hotel school, his family suffered a professional setback, which he made up for with excellent grades and odd jobs in the dining room and kitchen.

A promising young chef

This led to his first position at La Source Bleue, in Touzac, Lot. He became head waiter at the age of 16. CAP, BEP, BTH, Maîtrise... He accumulated diplomas, became head chef at 18, then left to do his military service. After a spell in Burkina Faso, he became head chef at the Métropole in Montpellier at the age of 24.

In 1992, he opened the Château de Lalande as Chef. He stayed for three years, then moved on. His steps led him to Tonneins (Lot-et-Garonne), where he created Côté Garonne, a restaurant-hotel-bistro which he sold in 2000. After being voted " Best Young Chef Southwest " that year, he was also awarded the title of "Best Restaurant in the World" by the American press for his work at Mas de La Chassagnette, near Arles. " It was the first restaurant without silverware, with vegetables and a certified organic garden.

The creation of Atelier Jean-Luc Rabanel

Unable to devote any more time to La Chassagnette, Jean-Luc Rabanel decides to launch his own restaurant. L'Atelier opened its doors on rue des Carmes, in Arles, in 2006. It was here that the Chef developed his concept of " emotional cuisine " based on plants, which he explained in his book " La Cuisine du Vivant ".

In 2008, Gault&Millau named him " Chef of the Year ". "It was moving
to reach the level of all those chefs who had made me dream", he recalls. Fully booked
atelier was soon followed by Bistro À Côté. The aim: "to do the same thing, with the same
same thing, with the same products, but in a simpler way to welcome anyone who wants to treat themselves. The
awards rained in (19/20 in 2012) and the ideas flowed. And so, in
2020 to divide the Atelier into two areas: the Greenstronome and the Greeniotage.

Biography & Awards

1964 born in Villeneuve-sur-Lot (Gascony)

1989 chef at Métropole de Montpellier

1992 chef de cuisine Château de Lalande (Lot-et-Garonne)

1995 Coté Garonne opens in Tonneins

2001 manager of Mas de la Chassagnette, near Arles

2006 opening of the gourmet restaurant l'Atelier, Rue des Carmes in Arles (Bouches du-Rhône)

2008 Cuisinier(ère) de l'Année

2008 Bistro A Côté, located at 21 on the same street

2012 rated 19/20 in the Gault et Millau Guide

2020 L'Atelier de Jean-Luc Rabanel splits into two, Le Greenstronome (gastronomic) and Le Greeniotage (bistro) / the bistro becomes a cooking school