27 December 2025
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Under the Provençal sun, the cicadas serenade not only the locals but also food-loving visitors from around the globe. Among them is none other than Heston Blumenthal, one of the most visionary chefs of his generation. A pioneer of multi-sensory cuisine, Blumenthal has for many years maintained a profound connection with this southern French landscape. While The Fat Duck, a Three-MCHELIN-Star restaurant a little outside London, celebrated its 30th anniversary in 2025, it is far from here that we discover a different side to the electrifying creator. In Provence, Blumenthal is guided by simplicity: the scent of wild herbs, the warmth of the markets, and the gentle light that calms and inspires. Here, the chef talks us through his relationship with Provence and his top recommendations in the region.
What was your first encounter with Provence?
I discovered Provence as a teenager, during the summer with my parents. Until then, I was accustomed to summers on England’s south coast, enjoying ice creams by the sea — typical British family outings! After a prosperous business year, my father took us to the south of France for a holiday. That was my first experience with this land. My father was fascinated by gastronomy and Starred restaurants, and we stopped at L'Oustau de Baumanière that summer. At the time (1983/84), Raymond Thuilier was still leading the kitchens.And that changed everything.
I remember absolutely everything about that meal. Everything was new to me: the sound of the staff's footsteps on the gravel, the scent of lavender, the songs of cicadas, the bauxite cliffs, the wine list (as big as a billboard!), the sommelier’s moustache and large hands, the waiter gently pouring sauce onto marvelous dishes… I should mention that back then, I didn’t know what an oyster or lobster was, and olive oil was used at home more for unblocking ears than cooking! The contrast between Provence and my England was absolute, and I was suddenly immersed in the world of Starred dining.
Provence, haute cuisine... I had no idea what these two worlds were like before that.
Was it here you decided to become a chef?
Yes, absolutely. It was in Provence that the desire to become a chef struck me! After that, I bought cookbooks by French chefs... I didn’t speak the language, so I started translating everything word-for-word with a dictionary! Today, I'm fluent in 'French cuisine'! I became enamored with those great French chefs of the time, started replicating their recipes and saved up for an annual two-week trip to France to meet artisans... and visit restaurants!The Baumanière environment is particularly unique, surrounded by rock and Provençal scrubland. When I founded The Fat Duck in 1995, though it was in a lovely village, there were no mountains, no lavender, no cicadas... Just a simple bistro with four windows facing the main road and a single door for entrance and exit; the same door served staff, customers and even the bins. My deep desire was to recreate that singular emotion I experienced at 16 during my stay in Provence. Naturally, I began crafting multi-sensory experiences in my own restaurant, unknowingly. I combined scents, flavors, textures, sonic elements, and the magic took hold. I had just created Multi-Sensory Cuisine. This type of experience is what we serve daily at The Fat Duck, experiences that engage all our senses and evoke emotions.
Now, you live in Provence. What was the turning point?
Indeed, I've been residing in Provence, in the Alpilles, 20 minutes from Les Baux-de-Provence, for five years. It's like my 'culinary home'. After years of fame and pressure, with contracts and partnerships… I was like a hamster in a wheel and had lost touch with cooking.Living in Provence allowed me to refocus and, crucially, fall in love again with cooking and food. I feel like myself once more, and when I return to England to work with my teams (several times a month), I have this zest to taste, test, taste again and refine…
Have you rediscovered any ingredients in Provence?
Not just around here, but there are marvelous olive oil producers! For instance, I particularly love those from Moulin Cornille, especially the black olives typical of the region — I brought it to England on my initial trips, and it’s among the products found in my restaurant kitchens. Moreover, I often bring olive oils to my team! First, so they can taste this quality, and secondly to show them the possibilities of blending them.
How does the region inspire your cooking?
Here, one can only have seasonal produce, unlike in England. I relish this constraint: If I want fresh chiles, it’ll only be at a certain time of year. This relationship with the seasons is inspirational: Summer is truly hot, winter genuinely cold, when it rains it doesn't hold back and the mistral can be powerful. These are extremes and contrasts. Harmony, balance within contrast, authenticity... Such values are mirrored in gastronomy.In your opinion, what captures the taste of Provence?
For me, it’s simple, the taste of Provence is ratatouille! I love cooking it and it’s not straightforward at all — quite the contrary. But oh, how I enjoy preparing and savoring it. Of course, there's also pistou soup, bull’s guardian, lamb, calissons, olives, lavender... All these flavors are deeply inspiring. In fact, right nearby, a family of producers has opened their produce counter, and there you’ll find simply fantastic tomatoes and strawberries.
What are your top recommendations in Provence?
I have a few gourmet addresses in Maussane-les-Alpilles. The Moulin Cornille I've mentioned earlier for oil, and I really love Bistrot du Paradou! In Mollégès, there’s Maison Ricaud: simply the best tomatoes I’ve ever eaten.And of course, still and always, L'Oustau de Baumanière! Glenn Viel is now a friend and he's an absolutely wonderful person. For inspiration, I enjoy trips to Eygalières, a true postcard village, or to Carrières de Lumière to rediscover Dalí, Picasso or Van Gogh.
Near Saint-Rémy-de-Provence, there's also an excellent bookshop run by a family. It's fairly large and I always find interesting books and magazines, art supplies or notebooks.
How would you suggest people spend two days in Provence?
Just two days? It's tough! I’d say don’t miss places like Eygalières, the Calanques and the mountain of Sainte Victoire.I love how the landscapes change between Provence and the Camargue: white horses, salt flats, pink flamingos... A trip to Arles is well worth it!
Hero Image: Heston Blumenthal, the legendary chef behind The Fat Duck, who has fallen in love with Provence in France. © Lola Laurent
