chef adrien trouilloud

In Conversation with Adrien Trouilloud , Chef of Les Airelles Courchevel

Stories

From vibrant family dinners to his formative experience as a young commis chef in Provence, Adrien Trouilloud’s passion for cooking started at an early age. Working his way through the kitchens of some of the world’s finest Michelin-starred establishments, including Paris’ Jules Verne and The Dorchester in London, Chef Adrien earned his own Michelin Star at Restaurant Rech in 2012, going on to open acclaimed restaurant, PINSON, with his wife Maud in 2019. In 2023, we were delighted to welcome Adrien back to his Savoie roots as Executive Chef of Les Airelles in Courchevel. We catch up with him to talk early inspirations, cooking philosophies, and the one dish we shouldn’t miss

Family seems to have had a significant influence on your passion for cooking. Is there a specific dish or culinary tradition from your family that holds a special place in your heart?

A significant experience from my early days as a commis was my time at Hostellerie de l’Abbaye de la Celle, alongside Chef Benoit Witz. This period was pivotal in my career as it truly sparked my passion for cooking. At the age of 18, I was deeply inspired by the connection to the garden, nature, and the transformation of ingredients. The social atmosphere in the kitchen also played a role in making this experience uniquely human to me, marked by smiles and a commitment to passing on expertise to the teams. Provence, with its tranquil setting and products cultivated in the Abbey’s gardens, became a true haven of peace and discovery for me. There, I learned the importance of treating ingredients well, careful harvesting, and respect for each element in the culinary process.

How do you draw inspiration from your roots in the Savoie region and in what ways do you incorporate its unique flavors and culinary traditions into your creations at Les Airelles?

The rich terroir, snow-capped mountains, and exceptional lakes of the region naturally inspire my cuisine at Les Airelles. The region’s atmosphere, filled with humanity, along with its passionate artisans and talented producers, provides wonderful opportunities for connections and exchanges. It’s crucial for me to incorporate all these elements into my creations, emphasising a love for the product, the handing down of knowledge, and sharing.

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How would you describe your personal philosophy as a chef?

We can summarise this philosophy in three words: authentic, generous, simple. I believe in a cuisine that highlights quality ingredients, prepared with authenticity and generosity. Simplicity is also at the core of my approach because I believe that the best flavors are often found in the purity of ingredients and the precision of culinary techniques.

As Executive Chef at Les Airelles, which dish shouldn’t we miss?

I highly recommend trying Aniello Razzano’s Paccheri with beef cheek, a signature dish from our Italian menu at Les Airelles Courchevel. You’ll be captivated by the tenderness of the beef cheek combined with the delicate texture of Paccheri, all enhanced by authentic Italian flavors—a culinary experience not to be missed.

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Jonathan Ducrest in Saint Tropez

Stories

The Artist’s Eye.

Numerous prominent photographers have captured the essence of Saint-Tropez in the summer. Fewer return in autumn to unveil the more intimate, yet equally charming side of the village. To celebrate this year-round haven, Pan Deï Palais has invited renowned Swiss photographer Jonathan Ducrest, giving him free rein to capture the Palace and the village in the golden light of the Indian summer.

“Fall brings a delightful blend of golden leaves, mild Mediterranean breezes, and a tranquil ambiance that perfectly complements the beauty and elegance of Pan Deï Palais.” Jonathan Ducrest

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An interview with Carla Bruni

Stories

The supermodel and singer-songwriter Carla Bruni participated in creating the Roseblood Vintage, Château d’Estoublon’s iconic rosé wine. Find out more about her involvement in the creative process:

How did you learn the subtle art of vinification and blending?

Château d’Estoublon’s oenologist initiated me in this extraordinary world. Before we met, I simply enjoyed good wine. I had no idea that such a vast world was contained in a simple glass.
My involvement in Roseblood’s creation made me realize that wine is a work of art with many colors, fragrances and nuances.

How did the creation of the Roseblood Vintage begin?

It is inspired by Provence itself. An extremely refined wine, fresh, mineral, pale in color, with citrus notes. It can be sipped lightly, through it goes very well with Provençal flavors, especially Château d’Estoublon black olive pastes and olive-oils. Roseblood is also rather feminine for its colors and finesse, through remains very popular with men!

What fuelled your interest in oenology?

The notion of expertise, which is a real luxury in our world where everything is a mad rush. Creating a wine demands rigour, time and patience, it depends on nature and meteorology. Its producer only has control over the application of his know-how. Wine-making is also very important to our history, culture and traditions.

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How do you see the region as a land of inspiration?

This southern region surrounded by the Alpilles mountains stands out for its minerality giving it an almost telluric dimension. Provence is not only “méridionale”, but also poetic, sunny. Its amazing light gives each detail a halo of beauty.

Summer at Château d'Estoublon...

Moments of warmth and sharing at large tables, contemplation, wonderful solitude too. Summer that embodies excellence.

There are very few places in the world where one feels so welcome.

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Grand Portrait Alain Ducasse

Meet Chef Alain Ducasse of Le Grand Contrôle

Stories

Chef Alain Ducasse’s inspirations at the helm of the Michelin-starred restaurant at Grand Contrôle.

Your 'Proust madeleine'?

The tastes of my childhood. Even today, they remain the yardstick of my judgment. These memories are flavors and smells, like the roast chicken my grandmother used to make every Sunday. They are also actions, like the ones I performed when I used to pick vegetables in the garden. In short, they are the tastes of nature: one must never forget that before cuisine, there is nature.

Your definition of a restaurant?

A restaurant is a place where one eats. Does this definition seem obvious? Absolutely not! When I say it’s a place where one eats, I evoke the concept of commensality. Eating is a social and cultural act. Sitting down to eat is sharing a moment of exchange. It’s entering a happy parenthesis. The table is the most civilized place in the world.

A dinner like an artwork?

The royal dinner at my restaurant at Le Grand Contrôle, Versailles. It’s probably one of the most splendid examples one can imagine. Everything about it is exceptional: the beautifully renovated setting, the view of the Orangery of the palace, the ambiance with the staff in period costumes, and of course, the cuisine showcasing the talents of Chef Stéphane Duchiron and Chef Pâtissier Aymeric Pinard. The dinner unfolds in five courses, inspired by the ‘services’ that followed one another during the royal era. No one can resist the charm of this truly timeless moment.

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The product you prefer to work with?

Local and seasonal produce. As a chef, we all appreciate ingredients as long as they come from environmentally friendly agriculture. That said, I have a particular fondness for vegetables. They express the truth of a region, and we love the authenticity of their taste. It’s that authenticity that inspires the recipes.

One must never forget that before cooking, there is nature.

How does the opulent era of Versailles inspire you?

It inspired me to create the Grand Contrôle restaurant! Everything is there: the decor, the costumes, the lighting, the music. But it’s certainly not a copy. To be honest, no one would want to recreate a meal identical to those of the past today – it would be too long and too heavy. However, Versailles is a tremendous inspiration. The Grand Contrôle restaurant offers an ‘in the style of’ experience, which is a contemporary reinterpretation of the spirit of those bygone meals.

What are the innovations to look out for at Ducasse?

I could tell you about the fantastic work done by my young chefs, this ‘Naturalité Generation’ that interprets a cuisine that is more respectful of nature in a very personal and contemporary way. But I also want to mention our great chocolate manufacturing adventure. We are currently expanding across Europe and building an excellent reception. We have truly invented a different approach to chocolate, with distinct and new flavors.

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Grand Yohan Fatela Chef Executif

Meet Yohan Fatela, Chef of La Bastide de Gordes

Stories

Introducing the journey, cuisine, and influences of Yohan Fatela, Chef of La Bastide in Gordes.

You have worked all around the world, in places like Edinburgh, Beijing, and Abu Dhabi. Has your cuisine been influenced by these experiences?

Although I don’t often use products or techniques directly related to those overseas experiences, they have contributed a lot to me on a personal level. They have broadened my horizons, allowed me to develop managerial skills, and work with international teams. They have also influenced my perspective on the role of a Chef. We are incredibly fortunate in France to work under such favorable conditions.

What is the ingredient you enjoy working with the most?

An exceptional ingredient often found on the menu of Michelin-starred restaurants: pigeon. It’s a poultry that demands a lot of technique, and we showcase it throughout the season at L’Orangerie, using various cooking methods and accompaniments.

In a few words, how would you describe L'Orangerie?

A restaurant with an exceptional setting offering breathtaking views. But it’s also a cuisine of noble ingredients, prepared with a contemporary touch, served in a friendly atmosphere by a dynamic team. The perfect blend of authenticity and modernity.

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What is your signature?

It’s difficult to put words to one’s culinary identity. It’s undoubtedly a skillful blend of the chefs who have trained us! For my part, I enjoy working with sauces, presenting bold flavors, and achieving precise plating.

Which dish on the restaurant's menu are you most proud of?

The Arctic char in bread crust with carrots and sardine jus, because it highlights an uncommon fish and a beautiful cooking technique. The carrots, presented as sorbet, pickles, and mousseline, also involve intricate work. The whole dish is elevated by the sardine jus. This dish perfectly expresses my culinary vision: balanced, comforting, and full of character.

What is your "madeleine de Proust"?

Ironically, it’s a madeleine. But not just any madeleine. It’s a freshly baked madeleine, still warm, soft, and flavorful, served right in its baking mold, much like the ones we serve at L’Orangerie with their hints of vanilla and butter… Irresistible!

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Le Grand Contrôle by Elia Harou

Stories

Elia Harou, Head of Customer Experience, shares with us the secrets of a unique stay at the Grand Contrôle, Château de Versailles.

Our guests come to visit Le Grand Contrôle in search of a unique experience, a journey through time.

In a way, we are “dream makers.” We draw our inspiration from our surroundings, the essence of the place, its history, and the desires of our guests.

These are the starting points for crafting experiences that are increasingly rich and distinctive.

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We work as a team to create the most unique experiences for our cherished guests:

Le Lever de la Reine‘ traces its origins back to the modesty bath that was part of the customs and traditions of Queen Marie-Antoinette.

The equestrian initiation transports us to the era of the great riders of the Court, as we traverse the hunting paths of the Versailles park.

Discovering the Château de Vaux-le-Vicomte from a helicopter reveals a spectacular view of the estate and gardens.

Creating everlasting memories for our guests is what drives me every day, adding an thrilling dimension to my profession.

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Moyen Directeur General Mauro Governato Chateau de La Messardiere

Introducing Mauro Governato

Stories

Join us in the Saint-Tropez sunshine as Mauro Governato, General Manager of Château de La Messardière, tells us more about this mythic palace and its sister property, the Pan Deï Palais.

How do you create connections between Château de La Messardière and the Pan Deï Palais?

Our two Saint-Tropez hotels are complementary. They share, among other things, the private beach Jardin Tropézina, transportation in our Mini Moke or Rolls-Royce, as well as the iconic amenities of the Château de La Messardière resort, such as the Valmont Spa or the Airelles Summer Camp for kids. Our guests can also savor the richness of the culinary offerings from both properties. While they maintain a strong and distinct identity, there is a true harmony between them.

What's new to discover this summer?

You will discover a new restaurant concept at the Pan Deï Palais, where Chef Antonio Oresta invites guests to experience “Les Délices du Pan Deï,” exploring local cuisine elevated with subtle Indian influences that delight both the eyes and taste buds. There’s no fixed menu, only the chef’s suggestions based on his inspirations and market-fresh ingredients.

At Château de La Messardière, esthetic medicine specialist INNERSKIN makes its debut at the spa, and children will be delighted to explore an educational farm on the estate. Not to mention our new rooms and suites, some with private gardens and others with pools.

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Your latest favorite in the region?

For rejuvenating amidst nature’s heart, I often recommend our guests take a stroll towards Cap Taillat. It offers spectacular viewpoints with absolutely magical lighting.

Why is Saint-Tropez such an iconic destination? How does it renew itself every season?

Saint-Tropez is a multifaceted destination. There are the beaches and the sea, of course, but also hiking, markets, museums, restaurants, bars, and more. The possibilities are endless. Every year, the town offers new experiences to holidaymakers. That’s why Saint-Tropez is one of the most sought-after places in the world every summer!

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Jean Michel Gathy

Celebrated architect, Jean-Michel Gathy, shares his vision of the future of luxury hotels

Stories

In your opinion, what does the future hold for luxury hotels?

There are many definitions of luxury, though I would define luxury as “exclusiveness”. So, I think that in the years to come, luxury will be more and more finely tuned. Guests appreciate staying in hotels that stand out for offering a special identity to which they can relate. This can be the place where they are located, or the theme around which they evolve (an art form, a type of cuisine, a sport, a special kind of environment etc.). The most notable luxury hotels tend to offer these defining features.

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How do luxury hotels reinvent themselves?

People used to luxury have extremely specific expectations with regard to their free time. Luxury involves not only meeting the desires of one’s guests, but also paying very close attention to the tiniest details, even those that seem the least significant. It also means rousing emotions. To reinvent themselves, luxury hotels need to compose a score which can be likened to evolutions in the art of living. They must reflect their clients’ preferences, incorporate them, and then go even further by adjusting their own operations.

How should a luxury hotel adapt in order to attract and keep its clientele?

A hotel’s signature can attract and make loyal those clients who will identify with it. Each Maison Airelles has its own tale to tell, something which really appeals to guests. In Gordes, it is Provence in a 2CV, in Versailles, it’s the glamour of Marie-Antoinette! In this sense, I feel that the vision of luxury hotels conveyed by Airelles is totally valid: simplicity, authenticity and exclusiveness make each Maison unique. It is “homemade” luxury that expresses the spirit of each place.

The extraordinary Airelles Venezia will be the group’s first address outside France

Can you tell us more about the new Airelles hotel in Venice?

Venice is full of wonderful hotels, though none of them offer an especially peaceful setting in the city. With Airelles Venezia, on the island of La Giudecca, this is no longer the case: the hotel comprises a collection of five historic residences around an inner garden of about 2.5 acres. Beautifully romantic, the garden is an incredibly special feature of this magnificent project, which will offer a unique experience in Venice. The Airelles Collection is growing, and this exceptional hotel will be its first outside France.

How have you combined the Airelles spirit with the building's cultural heritage?

The watchwords are simplicity and authenticity. From the very start of the project, I wanted, at all costs, to retain the spirit reflecting the Airelles DNA, while respecting the history of the site. Once this is in place, it then gives space for each of the other Airelles teams to be be able to express their talent. Each of the buildings which encircle the garden, such as the Conventino or Monasterio, will therefore preserve its own identity bearing witness to its past. All together, the hotel will thus offer an exceptional setting worthy of the greatest theatrical decors.

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Michel Bernardaud 3

French porcelain manufacturer Michel Bernardaud collaborates with Le Grand Contrôle

Stories

Every detail at Le Grand Contrôle has been carefully considered. When you visit us, you’ll discover that each dish is served in porcelain tableware from La Maison Bernardaud, a French company renowned for its exceptional craftsmanship.

You are a great purveyor of French luxury and the decorative arts. What do these demands actually involve?

We are heirs to the French legacy of porcelain. One of the last in the world to bear a family name, our firm has been run for the past 160 years by the Bernardaud family. Transmission of our expertise, the key to the firm’s prosperity, will lie at the core of the anniversary we will celebrate next year.

Has your contribution to La Table du Chef Alain Ducasse at Le Grand Contrôle invited you to reinvent the tradition of the "Grand Siècle"?

We have been working with Chef Alain Ducasse across the world for many years. Joining him at the Château de Versailles with Airelles seemed self-evident, as we share the same level of high demands. One of our subsidiaries, L’Ancienne Manufacture Royale, created by Louis XVI’s brother, is the matriarch of Limoges Porcelain. It reproduces identical pieces from the 18th and 19th centuries, whose originals are exhibited in famous museums. This ensures full immersion for the guests.

La Maison Bernardaud relies on respect for ancestral know-how while pursuing constant innovation. How do you maintain a balance?

Porcelain is one of man’s first manufacturing activities. Since our creation, we have constantly reinvented this ancient material while building privileged ties with contemporary designers and benefitting from new technologies. Our workshops thus produce new forms, colours etc.

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In what way does your tableware impact the setting?

Thanks to firms like Bernardaud, Airelles has succeeded in preserving the soul of Le Grand Contrôle. Working with such prestigious partners who share our values creates a wonderful synergy. I am very proud of this and often see us as “the gang of do-gooders.”

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Airelles Val d'Isère by François Scaviner

Stories

Interview of François Scaviner, Hospitality Services Manager at Airelles Val d’Isère.

“First, a nod and a wink: they day they arrive, it is customary for us to surprise our guests. We discreetly take their photos and when they enter La Grande Ourse restaurant, they find them subtly displayed on the wall… Real Hollywood stars!”

“Second, an aspiration: the smoking lounge, together with its Honesty Bar. This is a warm setting, propitious to rest, reflection, sometimes even introspection. I find this room extremely pleasant, and it is not rare that you have it all to yourself.”

“And finally, an indiscretion: our hotel has secret doors hidden behind books and furniture. It’s up to you to find them…”

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