From the farm to the three-star kitchen... Meet Chef Camille Adam
When a chef has spent eight years in some of the most celebrated kitchens on the French Riviera and still draws his deepest inspiration from his father’s farm, you know you’re in for something special. Meet Camille Adam, founder of IRIS, a private chef experience based in Marseille and available across Aix-en-Provence and the surrounding area. Camille is one of our partner chefs at Provence Holidays, bringing Michelin-starred technique and a deeply rooted love of Provençal ingredients directly to your villa’s table.
A farmer’s son with a Michelin pedigree
Camille’s connection to food started long before any professional kitchen. As the son of a farmer, a love of exceptional produce has been part of his life since childhood. That instinct for quality was refined at the Avignon hotel school, where he trained while working part-time in a one-star restaurant in the same city.
From there, Camille embarked on an eight-year journey across the French Riviera, working in some of France’s most renowned restaurants: Le Louis XV in Monaco (3 Michelin stars), La Chèvre d’Or in Èze (2 stars), and La Villa Madie in Cassis (3 stars). It’s the kind of CV that speaks for itself - and the kind of training that translates into effortless precision on the plate.
Provence is in his DNA
Despite years working in world-class kitchens along the coast, Camille’s cooking remains firmly rooted in his homeland. That Provençal identity shows up in every dish. Camille revisits regional classics with a modern, refined touch - think a ‘contemporary pissaladière’ that nods to tradition while surprising with technique. He also forages for wild ingredients including népita, borage flowers, fennel, myrtle, and sea fennel, weaving them into his creations to build what he describes as a strong culinary identity. Citrus fruits hold a special place in his repertoire. Mediterranean to their core, they bring the freshness that defines his style - and Camille is quick to credit the exceptional local farmers who make it all possible.
As he puts it: “Provence is the very essence of my cuisine. It is the region where I draw most of my inspiration, and I incorporate many references to it in my cooking.”
A taste of Camille’s cooking: Grapefruit with Sichuan pepper, white chocolate, and népita oil
To give you a sense of Camille’s style, here is one of his signature desserts - a dish that perfectly captures his ability to balance Mediterranean citrus with unexpected flavours and textures.
Serves 6 | Preparation: 120 minutes
Ingredients
3 eggs
2.9 ounces sugar (sponge)
2.9 ounces flour (sponge)
1.4 ounces ground almonds
1.4 ounces melted butter (sponge)
1 pinch pinch of salt
0.4 cups fresh grapefruit juice (for soaking)
1 teaspoons ground Sichuan pepper (for soaking)
7.1 ounces white chocolate
1.7 cups full-fat whipping cream, divided (100ml hot + 300ml cold)
1 vanilla pod (optional)
0.8 cups fresh grapefruit juice (for syrup)
1.1 ounces sugar (syrup)
1 pinch crushed Sichuan pepper (for syrup)
1.4 ounces fresh grapefruit juice (for tuiles)
1.1 ounces icing sugar
0.4 ounces flour (tuiles)
0.4 ounces melted butter (tuiles)
0.7 ounces fresh népita leaves
0.3 cups grapeseed oil
Steps
- Make the soaked sponge: Preheat the oven to 170°C. Whisk 3 eggs and 2.9 ounces sugar (sponge) together until light and mousse-like. Fold in 2.9 ounces flour (sponge), 1.4 ounces ground almonds, 1 pinch pinch of salt, and 1.4 ounces melted butter (sponge). Spread the batter onto a lined baking tray and bake for 12 to 15 minutes. As soon as it comes out of the oven, soak the warm sponge with 0.4 cups fresh grapefruit juice (for soaking) mixed with 1 teaspoons ground Sichuan pepper (for soaking).
- Make the white chocolate ganache: Melt 7.1 ounces white chocolate with 100ml of hot cream from 1.7 cups full-fat whipping cream, divided (100ml hot + 300ml cold). Stir until smooth, then add 1 vanilla pod (optional) if using. Incorporate the remaining 300ml of cold cream. Transfer to the fridge and leave to rest for 240 minutes
- Whip the ganache: Once thoroughly chilled, whip the ganache with an electric mixer until light and airy. Keep refrigerated until ready to plate.
- Reduce the grapefruit syrup: In a small saucepan, bring 0.8 cups fresh grapefruit juice (for syrup), 1.1 ounces sugar (syrup), and 1 pinch crushed Sichuan pepper (for syrup) to the boil. Reduce gently until syrupy. Strain and leave to cool.
- Make the grapefruit tuiles: Mix 1.4 ounces fresh grapefruit juice (for tuiles), 1.1 ounces icing sugar, 0.4 ounces flour (tuiles), and 0.4 ounces melted butter (tuiles) together until smooth. Spread thinly onto a baking tray lined with parchment paper. Bake at 180°C for 6 to 8 minutes until lightly golden. Shape whilst still warm if desired.
- Blend the népita oil: Blend 0.7 ounces fresh népita leaves with 0.3 cups grapeseed oil until vivid green. Strain and set aside at room temperature. Do not heat the oil at any stage - this preserves both its colour and its delicate flavour.
- Plate and serve: Place a portion of soaked sponge on each plate. Add a generous quenelle of whipped ganache, drizzle with grapefruit syrup, and rest a tuile alongside. Finish with a few drops of népita oil and a scattering of fresh népita leaves just before serving.
Chef's tip: Népita is a Corsican herb somewhere between mint and oregano - it brings a surprising burst of freshness. Never heat the népita oil, as this preserves both its colour and its delicate flavour. A few fresh leaves placed just before serving add an elegant finishing touch.
What to expect when Camille cooks for you
In Camille’s own words, guests can expect “high-end cuisine rooted in the richness and treasures of the Mediterranean and Provence.” This is refined, thoughtful cooking that draws on years of Michelin-starred training but feels personal and generous - designed for the intimacy of a villa dining room rather than a formal restaurant. One of the things that sets a private chef experience apart from a restaurant meal is the connection between chef and guest, and Camille embraces this fully. He welcomes questions, shares insights into his ingredients and techniques, and believes that direct exchange is one of the real pleasures of the experience. For guests looking to get more hands-on, Camille also offers masterclass cooking lessons that can be booked in advance - a chance to learn from a chef whose skills were forged in three-star kitchens, adapted for the warmth and informality of your holiday.
Whether you’re celebrating a special occasion, looking for a memorable evening during your Provence holiday, or want to sharpen your skills with a masterclass from a Michelin-trained chef, Camille Adam delivers an experience that’s hard to forget.Get in touch with our experiences team to arrange a private chef experience with Chef Camille Adam during your stay.
À bientôt,
