A Portrait of the Chef Jean-Marie Alloin

Jean-Marie Alloin was born 40 years ago in Belley in the Ain area, the same town as the famous epicurean Jean Anthelme Brillat-Savarin. He had a classical education and earned his degree from the Ecole Hôtelière of Thonon les Bains. He made his debut in the kitchen of Pierre Carrier at the L’Albert 1er in Chamonix-Mont-Blanc, and then continued his professional experiences in England and in Cassis and the neighboring Calanques. In 2003, he fell in love with La Prévôté in the antiquary capital of Provence, L’Isle sur la Sorgue.

How did you get a taste for cooking?
My grandmother was a cook, and my uncle René Alloin, the creator of “Oursinade”, passed down their love of cooking to me.

How would you define your style?
A traditional cuisine bringing together products from Provence and the Mediterranean.

What is your fetish ingredient?
Duck foie gras.

Which dishes have made the restaurant famous?
Lobster ravioli and lobster broth
Duck foie gras in all its forms (crème brûlée, cottage pie, ravioli, lightly cooked, and fried).

What is your favorite indulgence?
Cheese and all types of cheese dishes, enjoyed with a good glass of wine.

Name a culinary memory from your childhood.
Eggs in meurette sauce prepared by my Burgundian grandmother.

What do you enjoy about your career?
To “have people over to my place;” that is, meet my clients at the end of their meals.

Without a doubt, this establishment reflects the chef’s personality: it is honest and full of subtle nuances, bringing modernity together with respect for tradition (as it is a 17th century residence). In the same way, his cooking is full of colors and flavors, and yet is subtle, as in his reassuring “Pressed oxtail uplifted with mustard ice cream.”