La Table de Xavier Mathieu

Raised in Marseille, Xavier Mathieu is a true-blue Provençal lad. He was introduced to the world of haute cuisine by master chef, Roger Vergé, a family friend. He went on to complete his apprenticeship with Joël Robuchon in Paris, before returning to the splendid family home nestling in the Luberon scrubland. The chef, who sports a distinctive shock of white hair, breathes new life into Provençal culinary traditions, giving each dish a new twist on its original form. Tian of black olives from the garden, leg of lamb from the Alpilles cooked in warm sand of the garrigue, two-course pieds et paquets (Marseille-style mutton feet and tripe). Surprising recipes, always with a personal touch, to be sampled in the swish exclusive setting of a luxurious drystone bastide whose foundations date back to the Knights of the Order of Malta.

Distinctive Details

• Part of Le Phébus & Spa, on the heights above Joucas in the Luberon, with a Michelin-starred dining room.
• A menu built around Provençal classics, reworked with modern technique, rather than a genreless tasting-menu style.
• Vegetarian and vegan set menus are offered alongside the main menus.

Signature Ingredients

• Kitchen garden produce: vegetables and herbs used at peak season, woven through the tasting menus.
• Black olives: worked into a tian-style preparation that nods to Provençal pantry staples.
• Lamb from the Alpilles: used as a flagship protein, cooked with a strong sense of place.
• Offal, tripe, and slow-cooked cuts: traditional Marseille and Provençal preparations revisited in a fine-dining format.

Menu Summary

• Fine dining in the Le Phébus property, built around Provençal and Mediterranean cooking with a modern finish.
• Seasonal set menus, with vegetarian and vegan options also offered.
• Dishes lean on local products and classic regional forms, often reworked, with examples including black-olive tian, lamb from the Alpilles, and a two-course take on pieds et paquets.