Traditional cuisine, fresh products and creativity
To understand Mickaël Gunenon's cuisine, you have to go back to his classic culinary education based on local dishes, Sunday dishes that we share with the family. The revelation of the passion for cooking comes from his childhood, which he works over the years, over the meetings that punctuate the course of learning this art.
From Blois to the Atlantic coasts, from Brittany to the Ardèche, he crisscrosses France to discover specialties, flavors, perfumes, but above all to discover these passionate people who transmit to him much more than techniques and tools. .
After spending ten years at Chalet Mounier (Les Deux Alpes), after having worked to keep this beautiful star in the Michelin guide, it is today at the head of the Restaurant O'Milieu in Aubagne, that he is installed with his team. And it is always the same ambition that drives it: that of pleasing gourmands and gourmets by offering traditional and revisited cuisine, combining local produce and the desire to escape, tastes from elsewhere mixed with the flavors of our beautiful region. Provencal.
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