Chef at la Cabro dâ€™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.
From his experience working with GÃ©rard Boyer at the ChÃ¢teau Les CrayÃ¨res and with Michel GuÃ©rard at the PrÃ¨s dâ€™EugÃ©nie he acquired technical expertise and the taste for innovation. His authentic and generous dishes, inspired by the Alpilles, pay tribute to olive oils from Provence, to which he has devoted an entire menu. The son of a fisherman, he naturally loves fish, which he enjoys pairing with flavours rooted in the earth. Combining soft and crisp, sweet and sour, he cooks with jubilation, without fear or ostentation.