Chefs Oscar and Héloïse cook as a duo, guided by seasonality, product quality and a shared understanding of what good food should feel like.
Their approach is rooted in simplicity and balance, where ingredients are allowed to express themselves without unnecessary intervention. For them, a dish works best when the product is right to begin with. They favour seasonal fruits and vegetables chosen for flavour rather than form. A well-grown apple with natural acidity, for example, needs little more than careful handling to become a balanced tarte tatin. This philosophy extends across their cooking. Respect for the ingredient is central, and local sourcing is a priority. Provence, with its network of dedicated producers, provides them with the raw materials that shape their cuisine day after day.
From training to partnership
Oscar and Héloïse met at the Institut Paul Bocuse, where they were trained in the foundations of French gastronomy. This shared education marked the beginning of both their professional and personal journey together. Following their studies, they spent two winter seasons working as chefs in luxury mountain chalets in Châtel. This environment demanded precision, adaptability and a strong sense of service. Cooking, dining room coordination and concierge-level expectations were all part of daily life, allowing them to develop a holistic understanding of high-end hospitality. It was also during this time that they refined their own style of cooking, one that balances elegance with warmth and is well suited to private, intimate settings. They credit this period, and the trust placed in them by their former employer, with giving them the freedom to grow creatively.
Today, as private chefs in Provence, their cuisine reflects both their backgrounds and influences. Oscar, originally from Cahors in the Lot, grew up between French and English cultures, with early exposure to Asia shaping his appreciation for vegetable-forward, flavour-driven cooking with gentle spice. Héloïse is from Eygalières and was immersed in Provençal food culture from a young age, guided by her grandmother’s regional cooking and her grandfather’s Lyonnaise influences. With farming roots in her family, working with local produce feels instinctive rather than learned.
Provence on the plate
Provence plays a defining role in their cooking. The region’s vegetables, herbs, olive oil and ripe fruit naturally guide their menus, resulting in cuisine that is direct, generous and grounded. It is a style of cooking where the terroir sets the tone, and where flavour does not need to be forced.
For Héloïse in particular, returning to Provence felt inevitable. The region represents both personal roots and professional opportunity. For both chefs, it offers a dynamic setting for private dining, with clients seeking food that reflects place as much as technique. Their cooking draws on memory, landscape and instinct, shaped as much by childhood as by formal training.
Dining with Oscar and Héloïse
When guests dine with Oscar and Héloïse, they can expect a fully personalised experience. Time is taken to understand preferences, dietary requirements and the atmosphere guests are hoping to create. Their presence is attentive but measured, knowing when to engage and share their passion, and when to step back to allow the moment to unfold naturally.
They cater confidently to a wide range of dietary needs, including vegetarian, vegan, gluten-free and lactose-free menus, and offer thoughtful wine pairings to complement each meal. Their cooking is sincere and generous, designed to be enjoyed rather than analysed. Whether serving plated courses or generous sharing-style buffets, the focus remains on hospitality, ease and genuine conviviality.
Tables they admire in Provence
Choosing favourite places to eat in Provence is not easy, but Château d’Estoublon stands out for both chefs. The setting, particularly for lunch among the olive trees, is closely tied to the experience, with wine and olive oil produced directly on the estate. The cuisine is precise and confident, with bold flavours handled carefully. A particular highlight is the chocolate mousse with olive oil, a dish that leaves a lasting impression. They also hold L'Ousto de Baumanière in high regard, having experienced its vegetarian menu on more than one occasion. The restaurant’s long-standing commitment to refined vegetarian cuisine, introduced by Chef Jean-André Charial after travels in India, continues to set it apart as a forward-thinking and influential table in Provence.
Recipe | Light tiramisu by Chefs Oscar and Héloïse
This light tiramisu reflects Oscar and Héloïse’s approach to cooking. It is generous, balanced and designed to be shared. Airy in texture and restrained in sweetness, it offers a fresh take on a familiar classic, relying on careful technique rather than richness.
Ingredients | Serves 8
- 6 egg whites
- 100 g brown sugar
- 250 ml cream (35%)
- 250 g mascarpone
- Good quality boudoir biscuits
- 5 cl espresso (or decaffeinated)
- 5 cl amber rum
- 1 square mould, approximately 20 cm x 20 cm
- Unsweetened cocoa powder
Method
- Begin by whisking the egg whites at medium speed until they become foamy, with visible traces from the whisk. Gradually add the brown sugar, spoon by spoon, increasing the speed to maximum, until the mixture reaches a light, shaving-foam texture.
- In a separate bowl, whisk together the mascarpone and cream for 2 to 3 minutes, until smooth, airy and well combined.
- Using a large spatula, gently fold the egg white mixture into the mascarpone cream in 3 stages, taking care to keep as much air as possible in the mousse.
- Mix the espresso with the amber rum. Quickly dip the boudoir biscuits into the liquid, ensuring they are soaked but not crumbly. Arrange them neatly in the base of the mould, then cover with the mousse.
- Refrigerate for at least 2 hours to allow the tiramisu to set.
- Just before serving, dust generously with unsweetened cocoa powder. Serve using a large spatula. If prepared carefully, the tiramisu should hold its shape while remaining light and delicate.
Chefs Oscar and Héloïse represent a new generation of private chefs in Provence, where strong training, regional roots and thoughtful hospitality come together. Their cooking is guided by seasonality, respect for produce and a genuine pleasure in hosting, creating experiences that feel considered, personal and closely tied to place.
À bientôt,
