Édouard Loubet
Édouard Loubet | |
|---|---|
| Born | September 25, 1970 Val-Thorens, Savoy, France |
| Occupation(s) | Master chef, restaurateur |
| Known for | Two Michelin stars, Chef of the Year 2011 (Gault et Millau) |
Édouard Loubet (born 25 September 1970 in Val-Thorens, Savoy) is a distinguished French master chef who has been honored with two Michelin stars. He achieved an 18/20 score from Gault et Millau, which also designated him as chef of the year in 2011.
Biography
Raised in Val-Thorens, a ski resort emerging in 1970, Loubet's culinary journey began early through his grandparents, blending gardening with cooking. His mother Claude had inaugurated the first eatery catering to local workers. Although Édouard was part of the French under-21 ski team, his mother persuaded him to pursue a pastry apprenticeship to ensure a stable profession.
In 1983, Claude initiated the creation of the Fitz Roy, a four-star Relais et Château hotel and Europe's highest-altitude establishment, where Édouard refined his culinary expertise. After obtaining the prestigious "Meilleur Ouvrier de France" award, he gained experience at Chicago's Ritz Carlton under Fernand Guterez and later at Chateau Frontenac in Quebec City. Upon returning to France, he reached out to leading French chefs; only Alain Chapel from Mionnay responded, guiding him in valuing ingredients and finesse. Loubet subsequently collaborated with Peter Orsy, Philippe Chavent (La Tour Rose), and Marc Veyrat in Annecy, where he met his wife Isabelle Guelpa, who is related to the renowned chef.
Le Moulin de Lourmarin & Le Galinier de Lourmarin
In 1992, Loubet launched Le Moulin de Lourmarin in Lourmarin, joining forces with former gardener Adrien Lombard to establish a five-hectare vegetable garden supplying fruits, heirloom vegetables, and herbs directly to the restaurant. Alongside this venture, he opened "Le Comptoir d'Édouard," which functions as a bakery, catering service, and delicatessen. By 1995, Loubet had secured his first Michelin star, becoming the youngest chef in France to achieve this distinction. Three years later, he earned a second star and published his debut cookbook titled Un Printemps en Luberon (A Spring in Provence). Together with Claude, he also manages Le Galinier de Lourmarin, a bastide dating back to the 18th and 19th centuries.
La Bastide de Capelongue
Claude acquired the highest farmstead in Bonnieux, where Édouard relocated his two-star gourmet establishment. He cultivated a garden and designed a botanical trail while providing culinary workshops. His cooking was acknowledged by the Red Gault Millau Guide in 2006; in 2011, he received the Chef of the Year accolade from the Yellow Guide. That same year, La Bastide became a member of the Relais and Châteaux network with Loubet appointed as Master Chef.
In Africa
For nearly two years, Loubet has organized three annual festivals in Kenya and trained Kenyan chefs in French culinary techniques that enhance local ingredients and sourcing methods. He holds biweekly training sessions at La Bastide de Capelongue for visiting chefs. Partnering with Prince Aga Khan, he crafted the menu for Mandhari at Nairobi Serena and provided mentorship to chefs at Delagoa's Polana Serena located in Maputo, Mozambique. Both hotels belong to the Serena chain—comprising 32 properties across Africa, India, and Pakistan—which is owned by the Aga Khan family.
Membership of the Black Diamond and Gastronomy Brotherhood
Truffle holds a significant place in Loubet's culinary creations. He became a member of the Brotherhood of the Richerenches enclave located in the Drôme, within the Vaucluse region, renowned for the Mass of St. Anthony. During this event, truffles are presented before being sold at auction in the village square.
In Culture
Loubet appears in Agnès Varda's documentary The Gleaners and I, which delves into gleaning—the act of gathering leftover crops after harvest. The film highlights a contrast between Loubet’s method, rooted in tradition and sourcing locally, and that of nomadic rural communities who glean out of economic necessity. Varda observes, "Unexpectedly, Edouard is also a natural gleaner, or more precisely, an instinctive picker." Loubet attributes his skills to lessons from his grandparents and stresses his dedication to using ingredients from his region.
Bibliography
- Édouard Loubet, Un printemps en Luberon, Hachette Pratique, 2002
- Jean-Marc Favre, Jacques Guillard, Ève-Marie Zizza-Lalu, Six saisons en Luberon, Éditions Glénat, 2009