Born in the South of France and classically trained (with over 15 years of international experience in Paris, New York, Monaco, and Moustiers-Sainte-Marie), Chef Hocquet has worked under the tutelage of some of the most renowned Michelin chefs around the world, such as Alain Ducasse and Daniel Boulud.
“Spring is the most beautiful season in the South of France,” notes Hocquet. “The vegetables are like newborns; they’re pure and delicate. From peas to asparagus, they require minimal treatment, as the quality of produce speaks for itself. The new dishes channel a sense of culinary nostalgia and inspiration from the markets in the South of France.”