Vincent Maillard

Vincent Maillard

Changing with the seasons

Vincent Maillard's vocation didn't come about by chance. First immersed in kitchen life as a teenager, he enjoyed working in the family inn run by his stepfather below their flat. When it came to choosing a career, it was clear he was destined for the restaurant world. An internship with Guy Savoy only fuelled his passion and desire to explore "haute-couture cuisine". He then worked at Hostellerie de Levernois with Jean Crotet, consolidating his skills in making quality homely fare.

In 1994, Vincent Maillard discovered the Côte d’Azur alongside two-Michelin-starred chef Francis Chauveau at La Belle Otero. It was "love at first taste" for this Burgundy native as he tried olive oil and other Mediterranean delights for the first time. Following a period with Patrick Henriroux at La Pyramide just outside Lyon, he came south again to join Alain Ducasse's team at Le Louis XV in Monte Carlo: a three-Michelin-starred restaurant.

Two years later in 2000, at the age of just 25, he was handed the reins of Alain Ducasse's Provence inn La Bastide de Moustiers. With a unique menu featuring produce from nearby markets and the kitchen garden, life here was a joy for this produce-loving chef and he earned a Michelin star in 2002 for his efforts.

In 2004, he returned to his native Burgundy to take over from his mentor Jean Crotet, who had sold his Relais & Châteaux de Levernois hotel and restaurant. He stayed here for five years, retaining the establishment's Michelin star.

In 2008, Alain Ducasse contacted him to suggest he become executive chef at famous luxury Hotel Byblos in Saint-Tropez. Here, he was responsible for the hotel's entire catering function: Spoon by Alain Ducasse, Rivea at Byblos, room service and Restaurant le B, as well as for other Floirat Group restaurants in Monaco, Normandy and on the Basque Coast.

In 2019, together with his loyal assistant Jean-Luc Gabion, he came on-board with the Lily of the Valley adventure as Head Chef and Catering Manager. The establishment's philosophy aligns beautifully with Vincent Maillard's values of respecting produce, nature, authenticity and wellness. It is a concept that fuels his appetite and taste for challenge.

He is committed to showcasing the terroirs of the Mediterranean and sharing the stories of men and women, farmers, fishermen, market gardeners and other local produce enthusiasts. #Herewecook in harmony with our natural surroundings at this beautiful escape set between land and sea that changes with the seasons.

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