At the gates of Luberon, just ten minutes from Aix-en-Provence, chef Nicolas Bottero welcomes you to his Michelin-starred gourmet restaurant. Through his personal and refined cuisine, Nicolas Bottero pays homage to the beautiful Provençal terroir. Local producers, seasons, colors, moments of life—all sources of inspiration that the chef combines to elevate the finest ingredients on the plate. In his Mas, the chef’s culinary signature takes on its full dimension. A personal, refined, and generous cuisine that honors the terroir and the craftsmanship of the local producers with whom he works. The fine products on the plate at Mas Bottero reflect the character of its menu: “Zucchini and fresh almonds, crumble with dried fruits and marigold milk” “Red mullet, squid, and fennel confit with Pont Royal saffron” “Provençal lamb saddle cooked in a cocotte with garrigue hay, burnt eggplant” “Apricot and lavender, fine shortbread with fleur de sel, Rognes honey…” As you can see, there is a gentle harmony at Nicolas Bottero’s, so unique to his characterful house… After his beautiful experience in Grenoble, he has returned to his native land. Provence and its nature, this beautiful region where he grew up and which will forever remain his greatest source of inspiration.
A PRESTIGIOUS CAREER
Nicolas Bottero knew from a young age what profession he dreamed of pursuing: being a chef. In middle school, he collected recipe cards and practiced one of them every weekend. At 15, he joined the renowned Grenoble Hotel School and earned his BTS followed by a supplementary mention as a “Professional Caterer.”
HIS CAREER IN A FEW DATES
- 2004 – Negresco in Nice, alongside Michel Del Burgo / Louis XV in Monaco, with Alain Ducasse
- 2007 – Michel Bras in Laguiole Alongside him, he developed his passion for the land.
- 2008 – Philippe Rochat in Switzerland, alongside Benoît Viollier
- 2009 – Bastide de Moustiers in Moustiers-Sainte-Marie, once again with Alain Ducasse
- 2010 – Alain Ducasse offered him a position in London, but Nicolas Bottero decided to embark on creating his first restaurant “Le Mas Bottero,” which opened in September 2010 in Grenoble.
- 2012 – Awarded the title of Maître Restaurateur
- 2013 – Awarded Rhônes-Alpes Young Talent Prize at the Gault & Millau Tour / Published his first recipe book “Inspirations” prefaced by Anne-Sophie Pic / Opened his gourmet deli
- 2014 – Awarded Young Talent France Prize in the Gault & Millau and was a judge’s favorite.
- 2015 – Nicolas Bottero passed on his restaurant to his sous-chef Florian Poyet.
- 2017 – Opened Mas Bottero in Provence
- 2020 – The Michelin Guide awarded 1 * to Mas Bottero for the cuisine of Nicolas Bottero
Provence as a legacy
It is in Provence that the youngest of the Bottero family spent most of his vacations. It was alongside his paternal grandmother that young Nicolas discovered the magic of Provençal markets, which he quickly preferred to toy stores. “I think that even when I was sick, I never missed a chance to go to the market with my grandmother. I remember the products I discovered, like the asparagus that were as long as my arm… I can’t explain why I was so drawn to these stalls, but these Provençal markets were decisive in my life choice.” During his experience at La Bastide de Moustiers, he further anchored market cuisine in his signature and Southern accents. “The building was magnificent, and we had an incredible vegetable garden. There were two gardeners to produce the vegetables and fruits, and we made market cuisine, a cuisine with Ducasse’s rigor in the setting of an inn. One of the customers wanted to eat Swiss chard, so I went to the back of the garden with my knife, cut them for her, and cooked them; that’s what cooking is to me. The relationship between the product and what we make of it.”
Gastronomie France
