PRIVATE CHEF · ISLE SUR LA SORGUE, PROVENCE
Welcome to my table.
Welcome to Provence.
Before being a kitchen, Ô Tête d'Ail is a way of entertaining.
A Mediterranean cuisine born from the product, the market and the pleasure of sharing a meal.
Demanding cuisine on the plate, but always simple to enjoy.
WHO I AM - PRIVATE CHEF IN PROVENCE
Cooking is my way of being in the world.
I grew up here, amidst the scrubland and the morning markets. I realised very early on that cooking isn’t just a technique. It’s a language. A way of telling people that they matter, that this moment matters, that what we put on the plate has a story behind it.
The Mediterranean basin is my greatest source of inspiration. My roots, my breath of fresh air. A land full of producers and artisans who showcase it with passion.
This is where it all began. This is where I return, every season, every market.
PRIVATE CHEF CAREER IN PROVENCE
More than ten years in the kitchens of the Luberon.
I honed my skills in demanding establishments, all rooted in this region that I love. What they taught me: it's the product, not the technique, that makes the difference on a plate.
Hôtel Crillon le Brave 2017: my first exceptional establishment. There I learned rigor, attention to detail, and the demands of service.
Domaine de Fontenille 2019: A characterful estate in the heart of the Luberon. I took over my first bistro management position there.
Le Petit Palais d'Aglae 2023: A charming 4-star hotel where I refined my vision of a gastronomic, generous and accessible cuisine.
Today, Private Chef: After more than ten years in professional kitchens, I chose to cook for people rather than for cutlery.
CULINARY PHILOSOPHY – PRIVATE CHEF PROVENCE
Raw material always speaks louder than words.
The market comes first
Before each performance, I visit the markets of the Luberon.
I choose what the producers have best that day. No delivery, no wholesaler.
The season, not the map
I'm not offering a fixed menu. I'm offering what Provence has to offer today.
Always right, always alive.
Provence in every dish
Confit garlic, rosemary, golden olive oil. These are not ingredients.
These are guidelines. This is the kind of cooking I do at your place.
WHY A PRIVATE CHEF
I could have opened a restaurant. I chose your table.
After all these years in the kitchen, I could have taken over a place, put my name on a door. But what I like about this job isn't filling place settings. It's seeing a table come alive.
Coming to your home is different. It's about cooking for people who want to be there, in their own homes, around a table that reflects their personalities. It's about sharing the stories of the producers I meet at dawn. It's about transforming your kitchen into a festive space, where precision meets the warmth of a family meal under the olive trees.
I'll take care of everything. You'll just enjoy the moment.
WHY, OH HEAD OF GARLIC?
Humble but powerful.
Like the kind of food I love.
Garlic is the beating heart of our land. In my cooking, it can be sweet, smoky, or crisp, but it's always there. To enhance a rock octopus or a Sisteron lamb. To remind us of where the dish comes from, where I come from.
DAMIEN CARON · PRIVATE CHEF AT HOME IN PROVENCE
