The Michelin-starred Chef Jean-Jacques Parvôt puts the Cavaillon melon in the spotlight

Thanks to Jean-Jacques Parvôt's culinary and aesthetic research, his table is an introduction to flavours and pleasures.

The exclusive interview of the Chef

You cook in the heart of Provence. How does this affect your kitchen?

The habits are different from one region to another, and you must adapt to the products on site. Whether for an aperitif or a meal, the way to prepare, cook, accompany or serve a dish varies. Being a cook in Provence is done by mixing Provencal products with the geographical origin of his childhood. It is about adapting a traditional dish with the locality in which you are located, with the spirit of the place in some way.

I cook melon, my flagship product that has made the reputation of Cavaillon and my kitchen) and local asparagus but also aromatic and fresh herbs (tarragon, chervil, thyme, laurel...). I? adapts according to the dish designed other amazing fresh herbs such as oyster leaf (leaf that actually tastes oyster!) , calaman (liquorice taste) or diplotaxy (false rocket).

What relationship do you have with local producers?

The products that enter my kitchen are first local (Luberon, Alpilles, Ventoux) and then mostly come from the PACA region. Since my kitchen is always focused on surprise and excellence, I allow myself to pick up some products further to match them with the quality of my products. have on site to create the amazement of my customers. I adapt to their production: I cook this fruit or vegetable according to what they can supply me. If the product is out of stock, I change my card. I like working with young farmers who produce organic and permaculture locally.

I also support the union of masters melonniers who are applying for recognition by the PGI Melon de Cavaillon. We have been producing melons of excellent quality for so long that recognition of this scale would finally enrich our local fruit emblem!

The Recipe of Jean-Jacques Provost

Vinaigrette with melon seed juice:

Ingredients for 4 guests

2 melons - 20 cl olive oil - 1 juice of half a lemon or 3cl of white balsamic vinegar, Salt and pepper

Preparation

• Ouvrir le melon en 2, du pécou jusqu'au mamelon.
• Retirer le coeur du melon (graines + chapelet) et le presser dans un chinois ou fine passoire. On obtient le nectar du melon.
• Dans un bol, verser le jus du citron ou le vinaigre blanc avec le sel et le poivre, faire dissoudre à l'aide d'un fouet.
• Monter la vinaigrette doucement en ajoutant l'huile d'olive. Conserver au réfrigérateur.

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The Prévot House

Founded in 1866 at the entrance of the town of Cavaillon, this former melonniers counter was transformed into a restaurant by the Provost family in 1981.

Le cadre est soigné et coloré grâce aux nombreuses toiles du maître des lieux. Le melon, fruit fétiche du chef et de Cavaillon, y trouve bien évidemment sa place à travers une collection unique et rare d'objets de décoration. Ce lieu insolite reflète la personnalité enjouée de ses hôtes.

The rhythm of the seasons is highlighted by themed menus offering only quality products.

L'automne, c'est le panier de légumes oubliés, des champignons, une viande tendre de taureau de Camargue AOC, un vacherin glacé au marron... L'hiver, dégustez la coquille Saint-Jacques de Bretagne mais aussi la généreuse truffe noire du Luberon ou le lièvre à la Royale... Au printemps, nous retrouvons les asperges, les pois gourmands et divers fromages de chèvre du Vaucluse, l'agneau de la Crau(les Comtes de Provence)au délicieux goût de noisette... Arrive l'été, avec ses marchés paysans. C'est tout un éclat de couleurs, fraises parfumées, pêches gorgées de sucre, poissons frais de la Méditerranée, huile d'olive et divers aromates, sans oublier le melon de Cavaillon.

Cooking classes with Chef Jean-Jacques Parvost

Jean-Jacques Prévôt vous convie dans sacuisine les samedis matins pour partager l'ambiance et la bonne humeur de sabrigade. Vousélaborerezses recettes préférées en fonction de produits de saison où ildévoilerases astuces et petits secrets.

This year, the program highlights the updated bourgeois cuisine. Learn more about cooking classes...