THE CHEF : FRÉDÉRICK PELLETIER
Born on August 2nd 1977 in Granby (Francophone Canada), Frédérick Pelletier is a young passionate Chef, in love with wideopen spaces and nature. Throughout the different trips and professional experiences abroad, he acquired a solid experience, and a deep curiosity for local regions and products from around the world. As much at ease in cooking than in pastry (his passion), Chef Frédérick Pelletier enjoys working with local products that are provided by the best suppliers with whom he networks close relationships.
The 80% organic cooking that he offers at Le Mas de la Fouque highlights all that this region has of noble…
« I like to work with local Camargue products, Red rice, Black rice, wild crayfish, AOC (Protected Appellation of Origin) organic bull but also potatoes and carrots grown in the sand… »
« I surround myself with the best people, like Mr. Vergne, Master cheesemonger – Maturing expert from Nimes’ central food market, La maison Alazard & Roux that produce «free range» pork in the open air of the Ventoux region and lamb from “La Crau” plain, but also Magalie Saumade’s bull (cattle breeder). The «Maison Beuron», supplies me with all of the fish products (only fish from the Mediterranean Sea). Seasoning all with olive oil made from « picholines » olives from les Baux-de-Provence and a bit of pure sea salt from Aigues-Mortes salt farms, Welcome in Camargue… »