Chef Pierre Reboul

Have fun while being serious; innovate with local products; create while respecting traditions…

Pierre Reboul arrived at Château de la Pioline in March 2016, attracted by this authentic and atypical establishment, to bring his creative touch, precious know-how and professional approach.

He adds a touch of originality to both the kitchen and the dining room, using regional produce in various ways. The Chef and his cuisine have effortlessly found a home in this exceptional Provençal setting…

About the Chef

Pierre Reboul has worked alongside some of the biggest names in French cuisine, such as Michel Chabran and Jacques Pic. At the restaurant L’Absinthe in Paris, Michel Rostang gave him his first role as Chef. This was an opportunity for Pierre Reboul to present a cuisine that reflected his approach: singular, surprising, energetic and generous…

In 1996, he left the French capital to return to the Drôme, where it all began with Chef Chabran, working in the kitchens of Rive Gauche in Tain l’Hermitage. His characteristic boldness can be seen in the dishes he creates, which combine his desire to surprise with a search for the perfect harmony between tastes, flavours and textures.

A passionate restaurateur and curious traveller, he left to discover Saint-Rémy-de-Provence (Le Vallon de Valrugues), and then Aix-en-Provence. Here he opened his gastronomic restaurant, which was first located in the city centre, and is now at Château de la Pioline, a characterful Provençal building nestled in a four-hectare park.

The Chef's career

1986 to 1989: pre-apprenticeship and apprenticeship

For three years, Pierre Reboul is the apprentice of Michel Chabran, in Pont-de-l'Isère in the Drôme.

1991 to 1993 

He joins the team of Chef Jacques Pic, in Valence. This experience working alongside one of the biggest restaurateurs in France marks his life both professionally and personally.

March 2016 

Chef Pierre Reboul takes over Château de la Pioline, a charming four-star hotel in Aix-en-Provence.

9th of February 2017

Awarded a Michelin star.