A gourmet trained in permaculture, biodynamics and organic market gardening, a CPC in cooking and training in culinary techniques adapted to health at the Faculty of Pharmacy in Montpellier... After 12 years in the creative arts and 17 years as director and founder of the communication agency "La Souris Verte", Patrice Blain made the choice to reconvert into cooking and agro-ecology over the age of 40.
“It was the taste of the good product that first led me to cooking… The vegetable planted locally, on the open ground, without pesticides, then picked at maturity, in the right season, to be worked well, this is what inspires me, what makes me want to create recipes to share. Sharing is another important point for me in the kitchen. I want to create a lively and vibrant cuisine reflecting conviviality.”
Patrice Blain has been a professional chef for five years. He learned by following his instincts with other professionals who inspired him: in a vegetarian restaurant in Arles, then “Sous les Micocouliers”, a semi-gastronomic restaurant in Eygalières, with Nadia Sammut and Ernest Hungdo at the Auberge de la Fenière...
Alexandre Malinverno is the resident chef of La Table Haute at la Mirande, a self-taught cook and pastry chef. He fell in love with gourmet cooking after having earned a Master’s degree in Economics. A globetrotter and food lover, he also cooks for private groups and dinners and will tell you all kinds of culinary stories from his trips.