Another way to discover Haute Provence is to taste its terroir and local flavors. If the markets offer the best products to cook yourself, let yourself be guided by Jany Gleize, starred chef, to dive into the most delicious secrets of our country. Watch out, you'll taste it!
tasty adventure
I have never seen such a big kitchen. Dozens of spice jars and orderly skillful concoctions line the kitchen. This vast chaos is a perfectly organized laboratory. Smoky, salty, peppery and saffron aromas mingle with the subtle vapors of a Provençal broth.
There he is, the chef arrives, good-natured and affable, in shirt and kitchen apron, chef's hat in hand, his style is impeccable, his hello brilliant.
The staging is perfect and captivating.
His first words put us at ease, they exude passion and Provence. Its continuous flow is punctuated with anecdotes. They tell the story of the place for several generations: Jany Gleize is the conductor.
epicurean wisdom
Culinary improvisation? Not at all. Something magical is about to happen. The chef presents a whole range of mushrooms already prepared: milk caps, squirrel, chanterelles, oronges and porcini mushrooms. The virtuoso gives advice on preparation.
I who wanted to take notes, I can't follow his patter is so fast, the detail crisp. I am charmed by such a knowledge of balances, flavors and textures. And the dexterity with which he handles his utensils!
Destination stoves
One after the other, our mushrooms leave for different destinations: some in the pan with a binder of Provencal herbs, others in the oven with a trace of olive oil with truffles, and these, on the pan with a sprinkle of parsley…
The kitchen heats up on all sides, the thermometer rises: it crackles, it bubbles, it embers or it comes back and it jumps; it's grilling or it's simmering... While the whole room is boiling, the chef remains calm. But he notes our excitement.
Good to know
In addition to a Michelin-starred restaurant, La Bonne Etape is also hotel****, Hotel Relais and Chateau, as well as a bistro Up to date which offers local cuisine, warm and simple.
Cooking and pastry classes are offered all year round with varied recipes depending on the season.
A small dish for the man, a large dish for the plate
And it will come back as soon as it left. A few minutes of cooking, our mushrooms come back from hell ready to join the white paradise of the plates. It's time for the presentation. The work continues. See how the ingredients are delicately arranged on the plates, decorated with condiments, sprinkled with herbs, drizzled with oil or fruity juices. The art of perfume, from the nose to the fingertips!
While our eyes focus on the chef's dishes, the master conjurer discreetly prepares the plates. Suddenly, “Here, you can taste”. Everyone looks at each other, amazed, amazed, we didn't see anything coming!
Plate magician
Gathered around the gas piano, our small group religiously observes the composed plates. The colors of the braised oronge next to the porcini mushrooms browned in vinegar are reminiscent of the autonomous. In the middle of the plate, sits a creamy broth of petit gris and chanterelles. Its steam already fills the palate, the tasting promises to be delicious. After a time of emotional silence, the group congratulates and applauds the Maestro.
Discovering the Val de Durance
Delicious terroir
Your passage through La Bonne Etape is an opportunity to discover the Val de Durance and its different points of interest like Lake Escale, which is home to one of the largest bird sanctuary of France, or the villages which border the Durance. You are in the country AOC/AOP Olive Oil from Haute Provence, take a look at our mill producers.
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