Domaine des Andéols: an open-air work of art.
At Domaine des Andéols, every moment is a work of art, in the heart of wild, luminous Provence. In the heart of the Luberon, between lavender fields and sun-drenched vineyards, the Domaine des Andéols reopens its doors for a season of art, nature and exceptional gastronomy.
Founded by Olivier Massart and Patrizia Pilloti, this unique place harmoniously blends contemporary aesthetics with Provencal authenticity. Nathalie Pilot, director of Les Andéols, welcomes us with passion and refinement, embodying the soul of this magnificent Provencal gem.
A magical setting dedicated to Art and Nature
The Domaine offers 8 Nature Suites and 11 independent houses, all unique and inviting sensory and artistic journeys. Each house is designed as a work of art, incorporating paintings, sculptures and design objects.
The park, planted with thousands of trees, punctuated by ponds and contemporary artworks, offers a total sensory experience. Guests experience a discreet luxury of silence, space, light and authenticity.
This universe has been entirely shaped without an architect or decorator, but with the passionate eye of Olivier Massart and Patrizia Pilloti, guided by their love of contemporary art and their childhood memories of Provence.
Chef Vincenzo Regine, a true artist of Mediterranean flavors
Chef Vincenzo Regine embodies the new gastronomic dynamism of Domaine des Andéols. A native of the island of Ischia, lulled from childhood by the scents of the sea and the aromas of Mediterranean lands, he soon developed a passion for authentic, generous cuisine.
At just 22, he left his native island to explore Europe’s culinary diversity, stopping off in Belgium and France, where he perfected his art in prestigious Michelin-starred establishments.
Curious and creative, he forges a culinary signature in which each dish becomes a veritable work of art, full of color, texture and flavor. Now Executive Chef at Domaine des Andéols, Vincenzo draws his inspiration from the surrounding countryside: olives, citrus fruits, figs, lavender, thyme and rosemary nourish his creations. Like an artist in front of his canvas, he composes his dishes like luminous, harmonious paintings, blending Mediterranean instinct and French refinement. His cuisine is described as “a gift to share, a love story, an art of living”. His menu, entitled “At the Crossroads”, celebrates the produce of the Domaine’s kitchen garden, sublimated by Italian influences. Each plate becomes a sensory experience, a tribute to the terroir of Provence as much as to its Mediterranean roots.
A signature dish inspired by Olivier Massart’s travels
The Executive Chef of Les Andeols gave us the privilege of recounting the process of creating one of his signature dishes. A true ode to Olivier Massart, creator of Les Andéols and directly inspired by one of his travel stories.
Hello Vincenzo Régine, would you be so kind as to reveal to us today one of your signature dishes, the one you’re particularly proud of, and share with us the story and thinking that inspired it ?
“…Yes, of course. I’m thinking of one of my creations in particular, which is very close to my heart: “Souvenir du Volcan”.
This dish was born of a double inspiration: that of the journey of Monsieur Massart, creator of Les Andeols, and his trip to Sicily, accompanied by a great name in photography.
In 1966, together, they climbed the slopes of Mount Etna, capturing through their lenses all the raw power of this mythical volcano: the coal, the lava, the living, moving earth.
After reading his story and discovering his fascinating photos, the idea came to me: I wanted to translate this volcanic universe into a culinary creation drawing on my Mediterranean roots.
The idea: to create a dish that was both a tribute to Etna, as photographed by Monsieur Massart, and to my own Mediterranean origins.
The creative process:
- Making the volcano: We handcraft a volcano from black salt crust, enriched with vegetable charcoal to obtain this dark, mineral hue. The crater is dug out and filled with dried herbs from the garrigue (thyme, rosemary, savory), gathered from the Domaine des Andéols grounds.
- Preparing the fish: The fish fillet is briefly pan-seared to preserve a crispy skin, then marinated in cuttlefish ink, giving it visual and gustatory depth. It is then finished on a spit over a bed of glowing coals, evoking the natural cooking of the elements in contact with fire.
- Service setting: Just before serving, we light the dried herbs in the volcano’s crater. The slow combustion releases an aromatic smoke that invades the plate, recreating the impression of a miniature eruption. The fish, smoked and delicately placed atop the volcano, seems to emerge from this magical mist.
Accompaniments:
- Smoky, creamy charcoal fennel purée,
- Crunchy grilled fennel salad,
- Caramelized fennel for a bittersweet touch.
The final touch :
We pour on a “rock soup” sauce, based on candied red peppers, evoking the incandescent lava flowing from the flanks of the raging Etna.
Souvenir du Volcan“ is not just a dish: it’s a sensory evocation of an artistic and emotional journey, where memory, earth and fire unite to offer the guest an unforgettable experience…”.
Two restaurants, two distinct experiences
At the Domaine, guests can enjoy Chef Vincenzo’s cuisine in two areas:
- La Loggia: offering a cuisine inspired by the day’s harvest, a gastronomic table where authenticity meets excellence.
- Le Platane: a convivial space beneath a centuries-old tree, offering relaxed meals in a bucolic setting.
Each meal is an invitation to a culinary voyage, an immersion in Provence revisited with a touch of Italy.
Wellness, Art, and Freedom
In addition to its gastronomy, the Domaine also offers a rich wellness experience with swimming pools, spa, massages, yoga and outdoor activities. Artistic residencies open to all also give visitors the chance to talk with contemporary artists and take part in creative workshops, in a spirit of awakening and sharing.
Our 5 favorite experiences at Domaine des Andéols
- The immersive nature of our suites
- The serenity of dining under the stars around the plane tree
- The unique character of this extraordinary estate
- The reflecting pool for a lazy afternoon
- The artistic and intimate atmosphere that gives the place an irresistible charm.
Through the visionary eye of Olivier Massart and Patrizia Pilloti, the culinary talent of Chef Vincenzo Regine, and the incredible artistic richness of the site, Domaine des Andéols asserts itself as a sanctuary of art, nature and gastronomy in Provence. More than a holiday, it’s a life experience, a waking dream that celebrates beauty, emotion and authenticity.
To discover more incredible restaurants, visit our restaurant category.
@DK Consulting Group & @Domaine des Andéols
