The chef
Kevin Soria
The chef
Kevin Soria.
Born in Montélimar, trained in the great houses of the Côte d'Azur. A Provençal, Mediterranean cuisine — fire, knife-work, and patience.
His journey
From sunflower fields to the great houses.
Raised in a farming family in the Drôme provençale, Kevin Soria grew up to the rhythm of the seasons — among vines, vegetable gardens and sunflower fields. It was there, in the Mediterranean dishes of his childhood, that his calling was born.
He found his path as an apprentice in a Michelin-starred restaurant in his home village. His craft was then forged alongside renowned chefs — Joël Vidal, whom he considers his "kitchen father", and Ronan Kervarek — who passed on to him respect for the product and the rigour of the trade.
After a spell at La Chèvre d'Or in Èze, he took over an inn in Roure, in the hills behind Nice, where he tended his own vegetable garden and raised his own poultry. An experience of pure terroir that marked his cooking for good: locally rooted, grounded, true.
His philosophy
Kevin Soria has no time for fuss. For him, cooking begins with the product and ends with the fire — and everything in between must serve to reveal, never to mask.
His cuisine is Provençal and Mediterranean: fresh herbs from the garden, olive oil, sun-ripened vegetables, seasoning that lands exactly right. A cuisine that is legible and delicate, where every plate tells a story — raw produce, discreet technique, genuine generosity.
"Nothing is lost, everything is transformed."
A shared vision
Kevin & Manuel — the same compass.
Respect for the product
Sourcing is never delegated. Every animal, every tuna, every tomato from the garden passes before the chef's eye before it reaches the plate.
Cooking over fire
The Josper rules. 300°C of charcoal, mastered smoke, a caramelised crust.
No cheating
No sauces to camouflage. No spices to cover a cut cooked wrong. The piece speaks for itself — or we start again.