Chef Virginie Cipolla

Virginie Cipolla is an exceptional chef, born and raised in Provence, but deeply rooted in her Sicilian family culture. From a young age, she was immersed in the enchanting aromas of Mediterranean cuisine, blending the vibrant flavors of Sicily with the aromatic herbs of Provence.

Every morning, Isabelle heads to her family garden, a true haven where vegetables grow in abundance. This garden, cultivated with love and care, overflows with juicy tomatoes, shiny eggplants, crisp zucchinis, and fresh basil. Isabelle finds an endless source of inspiration here, personally picking the ingredients that will compose her dishes. When she needs additional or specific products, she goes to the market in Aix-en-Provence. There, she peruses the colorful stalls, expertly selecting the freshest fruits and vegetables, the most fragrant herbs, and the most appetizing fish, always seeking the best quality for her culinary creations.

Virginie's cooking is a celebration of nature and art. Deeply inspired by Paul Cézanne, her favorite painter, she translates the same attention to detail and passion for color found in the artist's Provencal landscapes into her dishes. Her culinary compositions are living canvases where each ingredient is carefully chosen and harmonized to create a symphony of flavors and textures.

Virginie skillfully blends the culinary traditions of her two homelands. Her dishes are a perfect marriage of the rustic richness of Sicilian cuisine and the delicate freshness of Provencal cuisine. She prepares arancini stuffed with fresh goat cheese and Provencal herbs, ratatouille enriched with Sicilian capers and olives, and cannoli flavored with lavender, a typical flower from her native region.

Virginie is more than just a chef; she is a culinary artist who, through her dishes, tells a story of family, land and sea, traditions, and passions. Her cuisine, imbued with the vibrant soul of the Mediterranean, offers a true immersion into a world where nature and art harmoniously intertwine with every tasting.