Chef at la Cabro d’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 Gérard Boyer at the Château Les Crayères and with Michel Guérard at the Près d’Eugénie 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.