Restaurant l’Olivier
Gastronomy against the current, at the gateway to the Luberon.
Welcome to
L’Olivier restaurant
in Pertuis
At the gateway to the Luberon, L’Olivier is a house rooted in its land: that of the Durance, which runs through the landscape just as it inspires chef Christophe Pulizzi’s cooking. Here, the seasons set the pace, the kitchen garden and neighbouring producers fill the baskets, and every plate tells a little of the Provence around it.
Christophe Pulizzi
The chef
of L’Olivier restaurant
Christophe Pulizzi grew up in Sicily, among lemon and orange trees, where cooking is born from a scent, a light, a shared memory. That sunlit memory has never left him. Today citrus runs through all of his cooking, as zest, juice, pickles or sorbet, like a thread stretched between the island of his childhood and the land of Provence.
Trained in great houses, from Emmanuel Renaut to Mathias Dandine, then executive chef at Le Saint Estève*, he settled at L’Olivier with one conviction: technique must give way to taste. His true signature lies in his sauces, one per plate, like so many preludes in which the classics of French cuisine are reinvented with sensitivity.
Between the house kitchen garden, overflowing with flowers and herbs, and the young brigade he trains himself, he cultivates the essence of his cooking every day: lively, bold, generous.
Against the current,
along the Durance.
The chef’s signature menu is experienced as a journey up the Durance, from the calanques to the Alpine peaks. Served blind, it invites you to let go of your certainties and be carried by the moment: sea notes meet the scents of the garrigue, citrus signs every plate with a vibrant touch, and the freshness of the heights brings the journey to a close.
Regularly renewed with the seasons and the producers, this menu is not told in advance. All that matters is the first bite, the one that questions, surprises, then seduces.
