Based in Carpentras, just below the slopes of Mont Ventoux and surrounded by the vineyards of Châteauneuf-du-Pape and Gigondas, Chef Fabienne and maître d'hôtel, sommelier and barman Thomas bring a distinctly Provençal perspective to every meal and experience they create together.
After many years working in luxury hospitality with the SAVOY group (Leading Hotels of the World), they now focus on offering personal, private chef experiences rooted in seasonal cooking and traditional values. Cheffe Fabienne’s culinary approach is shaped by over twenty years of experience, classical training, and a love of family recipes passed down from mother to daughter. Thomas complements this with refined service and wine pairing expertise, curating a complete experience from start to finish.
Introducing Cheffe Fabienne and Sommelier Thomas
Located in Carpentras - world-renowned for its strawberries and black truffles - Cheffe Fabienne and Thomas are based at the foot of Mont Ventoux and the Dentelles de Montmirail, surrounded by the prestigious vineyards of Châteauneuf-du-Pape, Vacqueyras and Gigondas. Their background in luxury hospitality, including time with the SAVOY group (Leading Hotels of the World), brings a unique finesse to their private dining experiences. Their respect for traditional table service and local wine knowledge is at the heart of everything they offer.
Cheffe Fabienne's style is rooted in traditional Provençal cuisine with a personal and inclusive touch. Cooking, for Cheffe Fabienne, is a family tradition passed down from mother to daughter, reflected in her love of generous, simple yet flavourful food that welcomes all dietary needs. For her, Provence is a constant source of creativity. Its vibrant colours, distinctive aromas and scenic landscapes shape the emotion behind every dish. In her words: "It is a region where the cicadas sing in the kitchen and every plate tells a story of calm, comfort and joy." Each menu is designed to echo the rhythm of the seasons and the beauty of the surroundings, using local, natural produce in ways that are both simple and refined.
"I have been a professional chef for over 20 years, with classical training from culinary school and apprenticeships in Michelin-starred restaurants. I have worked in a variety of establishments in Provence and beyond, with a focus on Provençal gastronomy. Cooking is a family tradition passed down from mother to daughter, and this heritage is reflected in my approach to traditional Provençal cuisine. I also specialise in family-style cooking, as well as vegetarian, dietetic, and gluten-free dishes." - Cheffe Fabienne
Favourite seasonal ingredients
Fabienne focuses her menus around high-quality seasonal ingredients sourced from local producers. Among her favourites are:
> Provençal vegetables such as tomatoes, aubergines and courgettes, especially in summer, for freshness and authenticity.
> Aromatic herbs like thyme, rosemary and basil, essential to recalling the region’s flavours.
> Black truffles from the Vaucluse and locally harvested saffron, used to elevate their dishes with rare and complex notes.
A private chef experience | why we recommend Cheffe Fabienne and Thomas
Cheffe Fabienne and Thomas bring warmth, elegance and true culinary insight to the table. They are a dynamic duo and their approach reflects the heart of Provence | seasonal, welcoming and full of flavour. Whether you are planning a one-off celebration or looking to enrich your holiday with a unique local experience, a private chef meal with them is always time well spent.
Some insights from Cheffe Fabienne
Do you offer “semi-cooking” classes during meal preparation?
"Yes, I truly enjoy sharing my knowledge and creating moments of interaction during the cooking process, something I call “semi-cooking”. Guests discover my techniques, tips and above all, my love for Provençal ingredients. It is a time of sharing where they can learn to prepare homemade dishes while exploring new flavours. I also offer full cooking classes, perfect for families looking for a fun and engaging experience."
Do you include market visits as part of your culinary experience?
"Absolutely. I offer visits to local markets because they are an essential part of the culinary experience in Provence. It gives guests the chance to meet producers directly, select the best ingredients, and gain a deeper appreciation for the products that define our cuisine. A visit to the Abbaye Sainte-Madeleine in Le Barroux and its olive oil mill is also an unmissable experience, offering insight into ancestral know-how."
Are there any traditions or local products that have influenced your culinary style?
"Herbes de Provence, olive oil, truffle, and saffron are pillars of my cooking. These local ingredients are central to my culinary approach. I enjoy revisiting traditional dishes with my own personal touch, incorporating olives, garlic, or lavender honey. Simplicity lies at the heart of my creations, but the aim is always to reveal the purity of each ingredient, whether through a crispy crépine or slow-simmered seasonal vegetables."
What is your favourite places to eat in Provence?
"One of my favourite places to eat in Provence is Le Fils du Temps in Pernes-les-Fontaines. They embody the spirit of Provençal cuisine beautifully, with generous, simple dishes packed with flavour. Their gigot d’agneau with Herbes de Provence is a true delight that I recommend without hesitation."
A signature recipe from Cheffe Fabienne | Millefeuille of courgette, tuna and truffled cheese
The millefeuille presentation: This modern technique is a culinary innovation that reimagines traditional Provençal ingredients in a more refined form. It highlights the art of elevating simple products with a touch of elegance. It showcases local ingredients such as courgettes, aromatic herbs (basil, thyme, rosemary), and dairy products like goat’s or sheep’s cheese.
Ingredients (serves four):
- 2 medium courgettes
- 400g tuna in brine
- 300g fresh cheese (goat’s cheese, ricotta or St Môret)
- 1 clove garlic
- Juice of half a lemon
- Olive oil
- Salt and pepper
- Cherry tomatoes and green salad for garnish (optional)
- A slice of black truffle from Carpentras
- Mango vinegar (for finishing)
Preparation
- Marinate the courgettes | Slice into long ribbons using a mandolin, then marinate with lemon juice for one hour in the fridge.
- Make the filling | Mix drained tuna with fresh cheese, chopped garlic, lemon juice, olive oil, salt and pepper until smooth.
- Assemble the millefeuille | In a round mould, criss-cross the courgette ribbons, fill with the tuna mixture, and fold the ribbons over the top. Chill for 24 hours.
- Finish and plate | Unmould onto a plate. Drizzle with mango vinegar and olive oil, top with thin slices of black truffle, and decorate with salad or cherry tomatoes if desired.
- Tip: For extra flavour, add Espelette pepper, chopped capers or black olives to the filling.
Explore our villas in the Luberon
Book your stay near Fabienne and Thomas’ home region and enjoy effortless access to one of our favourite culinary experiences. Our collection of luxury holiday homes in the Luberon includes restored farmhouses with views of Mont Ventoux, elegant family villas with heated pools, and properties surrounded by olive groves and vineyards. Whether you are planning a relaxed getaway or a gourmet gathering, this location places you close to truffle markets, world-renowned wine estates and some of the finest private chef experiences in Provence.
Our concierge team can arrange your private chef experience in just a few clicks. From gourmet dinners to morning market visits and family-friendly cooking classes, let us help you discover the flavours of Provence with Cheffe Fabienne and Thomas.
À bientôt,
The Provence Holidays Team
