Chef Joséphine’s cooking is shaped by seasonality and a clear respect for ingredients at their peak.
She works primarily with fruit and vegetables, valuing how they change throughout the year and allow space to play with colour, texture, and flavour. This approach defines her food, which remains grounded, readable, and closely connected to the time of year.
From early influences to professional kitchens
Her culinary journey began at a young age, spending several formative years within the private circle of Alain Ducasse in Lyon. Observing the discipline and passion of a chef who would later become internationally recognised left a lasting impression. Alongside business studies, she then worked in a traditional Lyonnais bouchon, learning her craft hands-on. After several years working in communications, she returned fully to the kitchen, opening her own restaurant, Maison Gros Gourmand, in Montreuil near Paris. Throughout her career, her guiding principle has remained constant: simple, healthy cooking, rooted in the belief that food plays a central role in wellbeing.
“When you want to work with ingredients that truly have flavour, Provence is, for me, the ideal place. Seeking out local meat and poultry producers, walking through fields in search of the best melons or tomatoes, or picking your own herbs, this is an extraordinary richness. Provence allows a rare closeness to the product and encourages a sincere cuisine shaped by the land, the light, and the seasons.”
How the region shaped her career
Moving to Provence allowed Chef Joséphine to introduce many guests, particularly international visitors, to the strength of local ingredients and the pleasure of simple, convivial Mediterranean cooking. The region influences not only what she cooks, but how she welcomes guests, with an emphasis on sharing, generosity, and precision.
What to expect when you dine with her
Guests can expect seasonal menus built around local produce, entirely homemade dishes, and attentive, thoughtful service. Every home has its own rhythm, traditions, and atmosphere. Her role is to respect that spirit while bringing technical skill, flavour, and care to the table. A passion for fermentation often finds its way subtly into her menus, adding depth and balance to each meal.
Local influences and personal favourites
One of her simplest pleasures in Provence is carrying a picnic basket to a viewpoint in the Luberon or the Alpilles, taking the time to eat while enjoying the landscape. When it comes to a dish she particularly recommends, an olive-fed lamb shoulder cooked until spoon-tender with a rich jus captures the generosity of Provençal cooking. For sharing, she is especially fond of pistachio falafel served with a yoghurt sauce, a recipe she is happy to pass on.
Pistachio falafel with yoghurt sauce
This pistachio falafel is designed as a sharing starter, light yet satisfying, with a soft interior and gentle herb notes. Served with a simple yoghurt sauce, it reflects Chef Joséphine’s approach to seasonal, produce-led cooking that is generous, unfussy, and well suited to long tables in Provence.
Ingredients
For the falafel
You will need one quarter of a cup of pistachios, one French shallot, one garlic clove, two hundred and fifty grams of dried chickpeas, five basil leaves, a handful of fresh parsley, one quarter of a teaspoon of cumin, one quarter of a teaspoon of fennel seeds, two tablespoons of vegetable oil, one egg yolk, half a teaspoon of bicarbonate of soda, one quarter of a cup of flour, and salt and pepper to taste.
For the yoghurt sauce
You will need half a cup of plain Greek yoghurt, one garlic clove finely chopped, the juice of half a lemon, and salt and pepper to taste.
Method
Preheat the oven to one hundred and eighty degrees Celsius and line a baking tray with parchment paper.
In a food processor, blend the pistachios with the shallot and garlic until finely chopped. Add the remaining falafel ingredients and mix until a smooth, cohesive paste forms.
Shape the mixture into twelve large balls, using around two tablespoons per falafel, and place them evenly on the prepared tray. Bake for twenty minutes, turning halfway through cooking to ensure even colour. If making smaller falafels, bake for eight minutes on each side at the same temperature.
To prepare the yoghurt sauce, combine all ingredients in a bowl and season carefully to taste.
Serve by filling a half pita with a lettuce leaf, three falafels, and a generous spoon of yoghurt sauce, or present on a platter as a sharing starter.
Chef’s notes
This recipe makes twelve large falafels or twenty-four smaller ones. Preparation time is approximately twenty minutes, and the falafels keep well in the refrigerator for up to ten days. The mixture can also be used as a base for cocktail-size bites, making it ideal for aperitif-style dining.
Enjoy a private dining experience with Chef Joséphine during your stay in Provence. Our concierge team can organise menus, sourcing, and service tailored to your villa and your group.
À bientôt,
