Some chefs are guided by a single ingredient. Chef Gérald is guided by combinations. His cooking begins with what is fresh, seasonal and available, allowing ingredients to shape each menu rather than imposing fixed ideas.
Vegetables and fruits play a central role in his kitchen, from tomatoes, garlic, peppers and courgettes to green and white asparagus, spring onions, mushrooms and truffles. As the seasons change, apricots, peaches, strawberries and cherries appear alongside aromatic Provençal herbs such as basil, thyme, rosemary, hyssop and lavender. These plant-led foundations are complemented by produce from the Mediterranean basin. Chef Gérald regularly works with sea bream, red mullet, monkfish and sardines, alongside lamb, bull, poultry and Ventoux pork. His approach is consistent across every ingredient. The goal is always the same: to cook in a way that brings out the full expression of Provençal flavours without unnecessary complexity.
A career shaped by European kitchens
Chef Gérald’s career began with structure and discipline. A four-year apprenticeship in Switzerland gave him a broad technical foundation, covering butchery, fishmongery, sauces, pastry and desserts. This training alternated between study and professional kitchens, including one Michelin star restaurants in Geneva such as Le Fer à Cheval and L’Auberge de Lully.
From there, his path moved steadily across Europe. In Germany, he worked in the dessert section at Ochsen Post Jost, refining precision and balance. In Belgium, at La Grande Bigarde near Brussels, he took charge of the cold section in a two Michelin star kitchen, developing skills in cold smoking and sous vide. Paris followed, where he joined La Petite Bretonnière, focusing on meat in a one Michelin star environment.
Returning to Switzerland, Chef Gérald worked in some of the country’s most respected kitchens, including Girardet, Rabet and Ravet, all awarded three Michelin stars. Later, he led the vegetable station at Rolland Pierroz's Rosalp restaurant in Verbier, continuing to deepen his relationship with produce-driven cooking.
Putting down roots in Provence
The move to Provence marked a shift from structure to instinct. Together with his family, Chef Gérald restored La Ferme de la Huppe, an eighteenth-century Provençal farmhouse, carefully preserving its original spaces, from the barn and granary to the kitchen and dining room. It was here that his cooking became more closely tied to place.
At La Ferme de la Huppe, he developed a cuisine that respected the region and its producers, working with fresh, local and seasonal ingredients and welcoming a loyal, discerning clientele. During this period, he also completed further training to become a sommelier consultant, a path that led to both professional growth and a personal partnership. He and his wife ran the farmhouse together for more than ten years before its sale in 2008. From that point on, Chef Gérald chose to work differently. Moving into private dining allowed him to focus on a highly discreet clientele and to shape each experience with complete freedom.
Coming from Northern Europe, Provence was not familiar territory. Butter gave way to olive oil. Strong flavours replaced layered sauces. Climate became a daily consideration. The mistral, long dry months and intense sunlight all influenced what grew and how it tasted. Chef Gérald learned Provençal cuisine not through textbooks but through proximity. Conversations with farmers, time spent with local restaurateurs and a genuine affection for the products themselves shaped his approach. He values cuisine that is direct, expressive and grounded, where flavour comes from the ingredient rather than from technical display.
Where he eats when he is not cooking
Years of cooking and travelling have given Chef Gérald a deep appreciation for restaurants that respect their ingredients and their setting. Among those he values most are La Mirande in Avignon for its sense of place, Le Vivier in L’Isle-sur-la-Sorgue for its product-led cooking, and Chez Fonfon in Marseille’s Vallon des Auffes for a bouillabaisse that remains a reference point. The former Auberge de la Garde in Lagarde-d’Apt also holds a lasting place in his culinary memory. If asked to recommend a single dish, his answer is immediate. The bouillabaisse at Chez Fonfon, where freshness, restraint and technique come together without distraction.
At the table with Chef Gérald
Dining with Chef Gérald is intentionally personal. Guests can expect generous, authentic cooking rooted in Provençal and Mediterranean traditions, with menus shaped around what is in season. Dishes are simple in structure but carefully balanced, allowing ingredients to speak clearly. For those who wish to go further, he also offers cooking experiences that begin at the market. These sessions start with selecting produce together, followed by hands-on preparation in the kitchen and a shared meal at the table. For Chef Gérald, this exchange matters. Teaching, conversation and the transmission of practical knowledge are part of the experience, not an addition to it.
Provençal aioli by Chef Gérald
Aioli is a cornerstone of Provençal cooking, built around simplicity, seasonality and careful balance. For Chef Gérald, this dish is less about technique and more about respect for the ingredients. Each element is prepared separately, allowing flavours and textures to remain distinct before coming together at the table. This version celebrates seasonal vegetables, Mediterranean cod and a smooth, well-balanced aioli that enhances rather than dominates the plate.
Ingredients
- 7 seasonal vegetables, prepared and kept separate (of your choosing)
- 2 whole eggs
- 4 portions of fresh cod
For the aioli:
- 4 egg yolks
- 1 tablespoon of mustard
- Salt and pepper
- A few drops of red wine vinegar
- 1 litre of sunflower oil
- 8 to 10 garlic cloves
- A small handful of fresh parsley
Method
- Begin with the vegetables. Cook each one individually in gently boiling water until just tender, usually between three and seven minutes depending on the variety. The aim is to retain colour, texture and flavour rather than to soften them completely.
- Cook the eggs in boiling water for eight minutes, then cool and cut them in half. Preheat the oven to 200 degrees Celsius and bake the cod until it is just cooked through, keeping the flesh moist and delicate.
- To prepare the aioli, blend the sunflower oil with the garlic and parsley until smooth, then strain and set aside. In a separate bowl, whisk the egg yolks with the mustard, red wine vinegar, salt and pepper for several minutes until well combined. Slowly incorporate the infused oil, whisking continuously, until the sauce becomes thick and creamy.
To serve
- Arrange the warm vegetables, cod and halved eggs on a large serving platter. Serve the aioli on the side, allowing everyone to help themselves.
Chef Gérald’s advice is simple. Let the ingredients speak for themselves. Aioli works best when the balance is right and the flavours remain clean, direct and generous.
Chef Gérard’s cooking is shaped by experience, restraint and a deep respect for place. From Michelin-starred kitchens across Europe to private tables in Provence, his approach has remained consistent. Seasonality leads, producers matter, and flavour is never overworked. It is this clarity that defines his cuisine and continues to guide every experience he creates.
À bientôt,
