- Our story -
A native of Provence; from Nyons and Grignan, Luc followed a classical training in hotel schools. He then went on to build his professional experience within the Accor Group and then the Maisons et Hôtels Sibuet Hotel Group in the Luberon in Ménerbes and Megève. A few experiences as a private chef have punctuated the last 15 years, in Avignon, Megève, Deauville and Porto Vecchio.
Enriched by a dozen trips around the world with Floriane, her cuisine, mainly Mediterranean, contemporary and light, is also inspired by cuisines from elsewhere.
Luc
"O'Rabasse,
This is what we have always wanted to offer;
quality and a lot of passion
for careful restoration on a human scale"
Originally from Saint Paul Trois Châteaux, Floriane studied at the Grenoble Hotel School.
Having spent several years in prestigious hotels in Megève as a reception team leader, in the Luberon and the Alpilles, then in New Zealand, she is now the hostess and welcomes you with her big smile in the restaurant. Floriane is also the one who kneads and shapes the sourdough bread for each guest every day.
Each drink offered at the restaurant is the joint result of a selection refined with Floriane, for the wine list, non-alcoholic drinks and food and wine pairings.
Floriane
In 2017,
After returning from a year-long world tour, Floriane and Luc returned "home" to settle there.
They searched for a long time, then finally settled in 2018 in Richerenches in the heart of the family terroir on the Carrier de Luc side, the name of the great-grandmother who ran the famous butcher's shop in Grignan and whose pâtés en croûte are still the pride of the family.
Floriane and Luc now express their passion for cooking and hospitality with humility and the desire to transcribe the essence of the art of the table and shared pleasure, at home for just fifteen guests.
Floriane and Christophe in the dining room, Carine, Luc in the kitchen and Mathéo in the apprenticeship
