Get a taste of Provence


In my short life so far, I’ve been lucky enough to eat at some wonderful restaurants, but nothing has ever equaled a Michelin Star dining experience. The last one I had was a few months ago, when Chef Christophe Dufau stopped by Pastel restaurant in Montreal, to promote Grey Goose Vodka‘s summer marché. For Dufau, a collaboration with a pop-up marketplace inspired by Provence seemed the perfect fit.

His restaurant Les Bacchanales, originally opened in Tourrettes in 2005, and received his first Michelin star. In the summer of 2008, he opened his current ‘Les Bacchanales’ in Vence, next to the Matisse Chapel, maintaining his Michelin star. Totally embracing his creativity in the kitchen, he creates a new menu every week inspired by the colours and flavours of the season.


“I can’t picture myself doing something else with my life. I don’t feel the need to slow down at all. I thought for a while about selling my restaurant to only focus on my cooking. I even put it on the market, but changed my mind at the last minute. I couldn’t do it mostly because of my employees. I couldn’t do that to them. Instead of getting rid of the restaurant, I decided to change the way I was dealing with my work load. I simply had to adjust my priorities.”

Work ethic is likely the most important individual trait that a chef or restaurateur looks for in a kitchen employee.  When a chef observes this in an individual, then it is safe to assume that the person applies this in other aspects of his or her life— a personality trait that you can easily associate with Christophe Dufau. Even if in recent years he has appeared on international television shows, he has little interest for fame.

“I try to stay away as much as I can from that superstar status that some chefs are aching for. I prefer to put all my energy into my cooking. For example, I’ve been focusing on locavorism for many years now, even before it was a thing. It has always been very important to me to use seasonal ingredients that are also locally produced, while keeping an international approach with my cooking.”

Over last summer, Dufau has hosted special dinners with Grey Goose and their ambassador Stephanie Lamb in four cities across Canada: Vancouver, Calgary, Montreal, and Toronto. It was a once-in-a-lifetime opportunity for local foodies, influencers and journalists to witness his culinary talents first hand.

“I didn’t decide to collaborate with Grey Goose solely because it’s a French vodka, but mostly because we both share the same passion for what we do. They always want to deliver the best product possible and aim for greatness, something that I truly admire. They reached out to me and the collaboration was easy from the start. They allowed me to be myself and I think that is the main reason why it worked so well. A collaboration based on mutual respect.”