Michel Védrines, the chef who shares his enthusiasm for the Roussillon region

A member of the exclusive club of the Toques Blanches du Roussillon and a "Master Chef", Michel Védrines has prided himself on quality and freshness of his dishes, using local ingredients to enhance his creative process. The restaurant Villa Duflot has been his workplace for over 25 years: where he started as a "second" and worked his way up to become executive chef. According to Védrines, the science of gastronomy at his restaurant is enriched by the unique social culture, creating a place to meet and share a meal with new and different people. He theorizes that when mastering the classic cooking techniques, finding the right seasoning and developing appropriate side dishes are the absolute fundamentals of his process.

The delicious menu of this chef is clearly inspired by his rich regional and traditional techniques. His working relationship with local farmers is considered very precious and he insists on mentioning their names with each of the delectable dishes he creates using their fresh foods.

The specialties showcase the superb expertise of the chef and the influence of the local classics he knows best.  Foie gras, Catalan lamb, squid and fresh fish arriving from the nearby coast are among the few examples of his impressive variety of tastings. Local wines such as Muscat or Collioure are used to complement the various dishes and to encourage guests to celebrate their meal in an atmosphere that is a perfect surround to the customer’s experience for the exquisite taste of an extraordinary menu. A few of the chef’s specialties are considered an absolute do not miss, most notably the Pa d'Où, a former version of the famous crème catalane, the traditional Sunday dessert in this region.