The Head Chef
Michel Hulin
Chef at la Cabro d’Or since 2001, Michel Hulin selects his produce with care.
His obsession is to respect their natural flavours, and to let them enhance each other when served together.
By selecting products from local farms, neighbouring fields and nearby olive mills, and by working in partnership with committed producers, he is careful to respect all the flavours of Provence in his search for the right balance.
The son of a fisherman, he admits to a preference for fish, which he combines with the flavours of the land. He cooks with passion, combining softness, crunchiness, sweetness and acidity.
From his experiences with Gérard Boyer at Château Les Crayères and Michel Guérard at Prés d’Eugénie, Michel Hulin has acquired a tried and tested technique and a taste for research. His cuisine is generous and authentic, inspired by the Alpilles region, and is both honest and refined.
Michel Hulin was recently awarded the “Tradition d’Aujourd’hui” trophy by Gault & Millau.
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