Behind every dish created at La Table de Pierre Reboul, there are hands, faces and stories. Passionate, committed producers who grow, rear, fish or craft with high standards, patience and respect.
Our local producers and regional produce from Provence
Pierre Reboul has always built his cuisine in direct contact with those who make the produce. No compromise: he seeks perfect ripeness, absolute freshness and a precise origin. He favours short supply chains, nearby suppliers – people he can call, meet and listen to.
Provence as a land of inspiration
Provence is his land of inspiration, but it is not limited to a label. It is expressed through a lamb from Arles, a hand-harvested olive oil, a tomato picked at dawn, a wild flower brought in unexpectedly. Every ingredient carries a truth within it: that of its land, its rhythm, its season.
The menus change with the deliveries, the harvests, the tides and the whims of the weather. It is this spontaneity that keeps the cuisine alive. It is this rigour in the choice of produce that makes it powerful.
This page pays tribute to those without whom none of this would be possible. Those who nourish the chef’s inspiration, just as much as his technique or his instinct.
