At the Domaine du Mas de Pierre in Saint-Paul-de-Vence, Chef Rodolphe Loury creates a natural, plant-forward cuisine in harmony with the seasons. His gastronomic table, La Table de Pierre, celebrates simplicity and the pure essence of garden produce.
Saint-Paul-de-Vence, ranked among the most beautiful villages in France, captivates visitors with its rich heritage, artistic spirit and picturesque setting. Nestled in the heart of its verdant hills, a discreet 5-star Relais & Châteaux blends seamlessly into this Provençal landscape: the Domaine du Mas de Pierre.
Awarded two Michelin Keys, the Domaine promises an unforgettable experience combining modern comfort, a singular atmosphere and exceptional service. But what true gems lie within its walls?
A veritable Garden of Eden unfolds across four hectares, where lush vegetation and flowering plants coexist: a kitchen garden, century-old olive trees, fruit trees and rose gardens, a colourful aviary of parakeets, ancient and contemporary works of art, and even a hidden Seychellois-inspired oasis… an enchanting and truly unique haven on the Riviera.
Adding to this touch of magic are elegant guest rooms, dressed in garden-inspired hues and spread across nine authentic bastides, a spectacular 2,000 m² spa dedicated to ultimate relaxation — hammam, jacuzzi, treatment rooms, heated pool and fitness area — and a gastronomic table imagined by Executive Chef Rodolphe Loury, deeply connected to nature.
“My parents didn’t want me to make cooking my profession, but passion took over,” he says. With qualifications in culinary arts and catering in hand, he began his career in some of Paris’s most prestigious institutions and palaces, including Taillevent, the Shangri-La, the Royal Monceau and Le Meurice, where he worked alongside Chef Alain Ducasse***.
Having taken on the role of sous-chef, it was the South of France — which had always drawn him — that ultimately prevailed. He continued to refine his craft alongside renowned chefs Gérald Passedat***, Mauro Colagreco*** and Arnaud Faye**. “My experience with Chef Passedat was a true revelation,” he recalls. “He taught me serenity in the kitchen, the constant pursuit of quality and creativity, the art of conveying a culinary vision through each recipe, and the importance of connecting with guests.”
Rodolphe Loury: ‘I seek to elevate the ingredient’
In search of new challenges and eager to fully express his own culinary vision, Rodolphe Loury found the perfect setting when the Domaine du Mas de Pierre opened its doors to him.
“I am the Executive Chef of all the restaurants at the Domaine du Mas de Pierre. We offer the gastronomic table La Table de Pierre, the Provençal-Italian bistro Dolce Provenza, and the light, summer street-food restaurant by the lagoon, Le Bar Paillote. I lead a brigade of around twenty people in an atmosphere built on learning and trust. Together with pastry chef Manon Isnard, whose creativity knows no bounds, we form a truly complementary duo. The management places its trust in me, and the gastronomic table fully represents my culinary identity.”
Deeply passionate about the plant-based world, Rodolphe Loury seeks to reveal each ingredient in its purest truth. At La Table de Pierre, he offers a cuisine he defines as one of natural expression: respectful of nature, guided by the rhythm of the seasons and faithful to the authenticity of produce.
“In every dish, I strive to elevate the ingredient in its purest form, without artifice, with respect and precision.”
“As a lover of vegetables, fruit or vegetables take centre stage on the plate, while meat or fish become a seasoning that enhances these elements. It is also a culinary challenge: encouraging epicureans to (re)discover and truly appreciate plant-based cuisine.”
Minimalist in approach, each ingredient is treated with the utmost respect through techniques such as maceration, lacto-fermentation and infusion.
“The idea is to use the product in its entirety, in order to reveal all of its richness.”
Committed to freshness and excellence, the chef prioritises local producers and the careful cultivation of the Domaine’s own kitchen garden.
As the summer season draws to a close, the Domaine du Mas de Pierre celebrates convivial gastronomy by hosting a series of culinary events: brunches, garden parties and four-hands dinners in collaboration with talented chefs from the region.
Passionate and determined, Chef Rodolphe Loury hopes to see La Table de Pierre recognised for the talent of both himself and his team by leading gastronomic guides:
“Earning a Michelin star would be a wonderful reward.”
Menu highlights
Starters:
Veil of locally caught fish with flowers from our market gardeners,
Flame-seared mackerel with almond condiment…
Main courses:
Layered leaves of vegetables and fruits with kombucha, olives and Menton lemon;
Locally sourced John Dory, gently confit, red shiso and sudachi in a caviar velouté;
Slow-cooked yellow chicken from Les Landes, chickpeas in variations, mint and wild berries…
Desserts:
Stewed and crunchy pear scented with ginger, lavender ice cream;
Roasted figs with cumin, millet prepared like rice pudding…
Domaine du Mas de Pierre Hôtel Resort & Spa Relais & Châteaux
Address : 2320 Rte des Serres, 06570 Saint-Paul-de-Vence
Phone : 04 93 59 00 10
