A true lover of the product, Patrice Lafon, Chef at the Dolce Frégate Provence in Saint Cyr sur Mer, has forged a solid partnership with AMAP des Olivades and Daniel and Denise Vuillon. "All the products of nature are noble, you just need to know how to work them" Its mission: to infuse conviviality and gluttony into the plates!

Patrice Lafon, Chef at Dolce Frégate Provence Photo: DR

Patrice Lafon, Chef at Dolce Frégate Provence
Photo: DR

AMAP Les Olivades

In 2001, Daniel and Denise Vuillon, producers at Olivades in Ollioules, created the 1st French AMAP (Association for the Maintenance of Peasant Agriculture). It was during a trip in 2000 to New York that they discovered this alternative distribution system which was born in Japan under the name of "Teikei" which can be translated by "putting the face of the peasant on Food ".

The Olivades farm, located in Ollioules, now has 4 hectares of open field vegetables, 2 hectares in diverse orchards and 1.5 hectares of greenhouses.

The owners Mr and Mrs Vuillon do not use pesticides or herbicides, the contributions are exclusively organic, based on agroecology in order to fight against parasites while respecting the natural balance. It is a "living" soil which naturally contributes to plant growth.

It is an approach intended to relearn how to consume seasonal products, grown locally but also to discover forgotten flavors of vegetables and old fruits. It also fights against the standardization of consumption and the zero defect product available throughout the year to the detriment of taste and quality.

Our chef Patrice Lafon is committed

Former student of Jean-François Rouquette, and with an 18-year experience in large French kitchens, this peasant grandson, raised in greenhouses, was immediately seduced by the philosophy of hotel. Today he takes the reins of an establishment with "extraordinary potential".
Passionate about the profession and offering a sharing kitchen, he was immediately won over by Dolce Fré-gate Provence's commitment to AMAP des Olivades. A new challenge for him who will now have to develop his menus from baskets made up of local and seasonal products delivered by AMAP (30 baskets per week). For him, the most important is that the customer feels the friendliness that he puts in his dishes.

Originally from the South West, chef Patrice Lafon sets out on a new challenge by placing his creativity at the service of Dolce Frégate Provence to share the love of his cuisine.
His signature product: his foie gras that he prepares himself. To discover…

Chef Patrice Lafon's cuisine ...

FAMILY “From a young age, my mother transmitted to me the love of cooking, all my dishes have a history and evoke real memories. I do nothing at random and am a lover of the product. In Provence, I rediscover the aromas of my childhood: it is the real cuisine of the sun that I share in my dishes. "

AUTHENTIC “This is my first experience with AMAP, Mr. Vuillon is ex-traordinaire. For me, AMAP is an incredible way of talking about the product. I am inspired by nature and work in accordance with the seasons. ”