COOKING FROM
THE SOUTH OF FRANCE:
A HYBRID CUISINE

Originating in the Mediterranean region of Southern France, Provençal cuisine is above all a hybrid, a meeting of past and present, East and West

Provençal cuisine travels well. From New York to Tokyo, from Beirut to Sydney, it evolves, adapting to the cultures it encounters.

Thomas Maieli has been steeped in Provençal culture since childhood. He translates this strong southern influence into his cooking, into all of his dishes. Provençal cooking makes the most of the natural flavour of each ingredient. A cuisine that will never go out of fashion, full of subtle touches, it is light and fresh, and perfectly in tune with our present-day taste for healthy good-quality food.