Meet Chef Yvan of La Table d’Yvan, Saint-Rémy-de-Provence
- Martine Bertin-Peterson
- Oct 29
- 2 min read
Yvan is the chef at the well-respected Table d’Yvan restaurant in Saint-Rémy-de-Provence. Known for his seasonal "menus", warm hospitality, and refined yet heartfelt approach to Provençal cuisine, Yvan draws inspiration from his roots, his region, and the simple joy of cooking for others. We asked him to share a bit about his journey, his influences, and his idea of the perfect meal.
When did you decide to become a chef?
Ever since I was a child, watching my mother cook. I loved being in the kitchen with her — the aromas, the gestures, the flavors. That’s when I realized cooking could be more than a daily task — it could be a true passion.
Who has been your greatest inspiration?
Guy Martin, the chef of Le Grand Véfour in Paris. I admire his creativity and his way of blending French tradition with modern flair. He represents discipline, artistry, and elegance in cooking.
Are you self-taught, or did you attend culinary school?
I trained at the École de Cuisine du Sacré-Cœur in Burgundy. That’s where I built a strong technical foundation and learned to respect the ingredients — a principle that still guides me every day.
Where do you find inspiration for the “trio” on your menu and for your desserts?
Inspiration comes from my reading and from seasonal ingredients. I love rediscovering old recipes in cookbooks and letting the products themselves guide the dish. It’s the ingredients that lead the way — never the other way around.
In your opinion, what defines Provençal cuisine?
The incredible variety of sun-drenched ingredients: vegetables, herbs, olive oil, fruit. Provençal cuisine is colorful and generous — full of flavor and life. It celebrates simplicity and the joy of the South.
Which chefs do you admire?
I have great admiration for Alain Ducasse, for his precision and vision; Anne-Sophie Pic, for her finesse; and Michel Bras, for his creativity with vegetables and herbs. Each of them embodies a form of excellence and deep respect for their craft.
What three ingredients are always in your refrigerator?
Good butter, farm-fresh eggs, and cheese. Three simple essentials — the foundation of countless pleasures, both savory and sweet.
What would your perfect meal be?
Without hesitation — my mother’s quiche. It’s a dish full of emotion and memory: simple, comforting, and authentic. For me, that’s what cooking is really about — food made with love.
What are your favorite wines?
All the wines of Burgundy! I love them for their elegance, their balance, and their ability to pair beautifully with so many dishes. Burgundy will always have a special place in my heart.
Sweet or savory?
Savory, without hesitation… but there’s always room for dessert!
Dining at La Table d’Yvan feels like being welcomed into a friend’s home — if that friend happened to be an exceptionally talented chef. The patio is especially inviting, surrounded by the soft Provençal light that filters through the gardens. Each course arrives like a quiet surprise, inspired by the season and crafted with care. There’s a warmth and generosity to the experience that reflects Yvan himself: unpretentious, genuine, and deeply rooted in the pleasures of good food shared in good company.
Martine Bertin-Peterson
Gout et Voyage