The chef

Raoul Reichrath was born in Sittard, in the Netherlands, in 1963. He trained at the Ter Duinen hotel school in Koksijde, graduating in 1983 — a demanding Belgian training he still lays claim to. Four years later he was named Best Young Chef of Belgium.

The great houses followed: executive chef at the King David in Jerusalem, at the Marquis Reforma in Mexico City, and at Le Beauvallon in Sainte-Maxime. In 1991 he studied at the Culinary Institute of America. He has been a member of the Académie Culinaire de France since 1995.

In Provence he became chef-owner of Le Grand Pré in Roaix, awarded one star in the Michelin guide, then opened Le Bistro du’O in Vaison-la-Romaine and Le Bistro Préface in Roaix, both Bib Gourmand. In 2015 he created the organic Gastrobar in Faucon — his last restaurant.

RR Private Kitchen is what comes next: no dining room, no brigade. One kitchen, one table, a few guests, and a menu written for that evening.