Lou Calen, a new boutique hotel in the heart of Cotignac, has announced Benoit Witz as Executive Chef.

The acclaimed chef, who joins Lou Calen from the Monte-Carlo SBM, will manage the team and cuisine for all future food venues at the hotel, beginning with Jardin Secret, followed by a microbrewery, a wine bar and a bistro.

Lou Calen is a three-hectare estate of countryside located in the heart of the Provencal village of Cotignac. Upon completion, the careful restoration project will offer contemporary rooms and various dining options.

A former commis chef to both Paul Bocuse and Alain Ducasse, Witz is motivated to join Lou Calen to inspire and create dishes that place particular importance on healthy organic ingredients, whilst respecting the art of eating seasonally.

In the spring, at the fine-dining restaurant Jardin Secret, Witz hopes to evoke a sense of place by bringing Cotignac and Provence to life through each dish, while in the fall, the ‘bistrot’, the hotel’s new casual restaurant housed in a glass-enclosed terrace, will offer all-day dining, serving an assortment of meats and fish alongside seasonal vegetables. Dishes will be prepared on wood-fired grills, adding an element of theatrics to the diner’s experience.

Witz will also create a tapas menu to be served at the wine and pastis bars as well as the artisanal microbrewery, Le Tailleur de Bière. 

Commenting on his appointment, Benoit Witz comments: “Coming to work in this idyllic setting is a joy. I am certain that my experience at Monte-Carlo SBM and my time under Alain Ducasse will allow me to add a new twist to an already brilliant menu of dishes at Jardin Secret. Moving to Cotignac and living amongst nature will undoubtably be an inspiration for the evolving menu at all of Lou Calen’s restaurants.”