Jean Luc Rabanel
Get to know Jean-Luc Rabanel
A passionate and authentic chef
Jean-Luc Rabanel is the the first starred organic chef in France. His Living Cuisine is the product of a gastronomic journey that has taken him to Africa and Sri Lanka in search of the finest and most varied spices. In the Camargue, Jean-Luc Rabanel keeps an organic vegetable garden dedicated to his philosophy of authentic taste and healthy cuisine : 80% of his dishes are made from these organic vegetables.
Master among chefs, Jean-Luc Rabanel is recognised as the embodiment of today’s evolving cuisine:
a contemporary way of cooking that marries delicacy of flavour with strength of texture, and combines the organic with the avant-garde. It is a cuisine designed by him to surprise and excite. A cuisine in his image : joyful and expressive. A Living Cuisine !
Culinary awards and locations:
A Master Chef since 1995, Jean-Luc Rabanel opened his restaurant, l’Atelier, in Rue des Carmes, Arles in 2006. He received his first Michelin star in 2007 and his second in 2009. In 2008 Gault et Millau named him Chef of the Year, awarding him three toques and a mark of 17/20, to which was added a fourth toque the following year.
Also in 2009 France’s Ministry of Culture elevated him to the rank of Chevalier des Arts et des Lettres.
Rabanel’s L’Atelier gained a fifth toque in 2012, placing it among the 13 most prestigious restaurants in France.
Le Bistro A Coté, created in autumn 2007, is just a few steps away from L’Atelier. It entered the Guide Gault Millau in 2008 and the Guide Michelin the following year. Gault Millau gave it two toques in 2012.
Les Confidentielles, private rooms in the heart of the restaurant, and Les Appartés, guest rooms, complete Rabanel’s convivial range and are the natural complement to his gourmet world. This hotel activity brings charm and a contemporary solution to the needs of people dining in the different restaurants.
The concept behind L’Iode is fish and shellfish as seen by Jean-Luc Rabanel. L’Iode joined the ranks of the restaurants in the Rue des Carmes in 2010 and offers a selection of ultra-fresh foods, fish seared on the plancha grill, to take away or to eat in.
La Salle à Manger was created in 2014 on the eighth anniversary of the opening of L’Atelier and is a discreet and privileged space where Jean-Luc Rabanel likes to express the pleasure of ephemeral and unique creations in culinary terms, according to his inspiration and desires of the moment.
Jean-Luc RABANEL has written several books : L’Atelier du Vivant (2007), RABANEL (2011), Les Recettes de mon bistrot (publication May 2015). Since 2001 he has developped CuisinETC, a consulting company that provides creative and professional development services to the catering and culinary sectors.
The Rabanel brand
The Rabanel brand
An image of strength andcharacter, reflecting the Gascon who has adopted the Camargue and its temperament
An entrepreneur at heart, Rabanel has succeeded in creating a brand that serves numerous products in the worlds of gastronomy, catering and writing. Conceived as convivial spaces that marry generosity with excellence, Rabanel’s establishments and products are just as much opportunities to expand the universe of gourmet pleasures as they are a chance to open up new pathways for the members of his team.
The Rabanel brand is a seal of excellence, authenticity and taste, but also of creativity.
The Rabanel brand reflects a professional who dares, who invents, who awakens the consciousness and shakes up prejudices.
The Rabanel brand is today at the service of professionals, of developpers and creators, and of companies looking for a true state of mind.
Team and Training
— Team and training
Conviviality and efficiency : the Rabanel concept in Team-building
Because gastronomy at the highest level is a world where excellence and team cohesion are indispensable,Jean-Luc Rabanel has developed a concept of Team-building for managers who wish to develop or maintain the global performance of their team.Your staff will be welcomed for a one-day culinary challenge that will show them, in a convivial and amusing way, how to work together, to communicate, to affirm their ideas , show creativity and originality, respect professional teaching and methods : all concepts that are found in the corporate world.
Led by Jean-Luc Rabanel himself, this one-day challenge is organised as a culinary competition and is entirely suitable for novices.
Rabanel’s concept of Team-building is inspired by methods used in the most prestigious gastronomy and will delight your employees while at the same time meeting your expectations as a manager.
Creation of Concepts
— Creation of concepts
Knowing how to create a different space
Backed up by a powerful team, Jean-Luc Rabanel has painstakingly developed the spirit of Rabanel. Novelty, innovation, the search for originality – these are all opportunities to create and renew.
Jean-Luc Rabanel is present at each stage of the creation of a new establishment : not only conceptualisation, interior design, layout and optimisation of the space, but also developing a brand image, public relations, the creation of a culinary identity, management and the training of your teams.
— Culinary creation
Make the most of your culinary idenity
Every single dish is a reflection of how you interpret the art of fine cuisine.
To achieve a cuisine without complexes that makes the most of your culinary identity, Jean-Luc Rabanel guides you in the production of technical sheets and recipes that will enable you to express freely your own culinary character.
A complete menu is devised, along with suggestions for the marriage of food and wines that suit your objectives.
— Culinary identity
Passion in the service of quality
Gastronomy is a craft whose passion finds expression every day. Jean-Luc Rabanel will lead you to the pleasure of developing your culinary sensibility while at the same time helping you to work out the new tasting experiences you have in mind.
Cuisine is a matter of transmitting your values and with Rabanel’s help you will be able to do this in a concrete and effective way.
Allow yourself a unique experience
Work jointly undertaken is underpinned by an efficient methodology: whatever project he is working on Jean-Luc Rabanel functions within a framework of retroplanning which establishes the degree of progress.
The collaboration is seen in terms of objectives to be reached and puts in place the different activities related to culinary identity, public relations strategy and setting up your teams.
Our aim : to ensure the lasting development of a healthy establishment.
The Chef’s involvement
— The Chef’s involvement
How to turn an event into an exceptional moment
Jean-Luc Rabanel’s entire dynamic and organisational rigour are put at your disposal so that your event becomes a serene expression of yourself.
Expertise in preparation techniques and setting up of the kitchen, organisation of human resources and team training, quality control, production flow and cost optimisation : these are all strategic points on which you will be accompanied on the path to success.
Defining your culinary identity
— Defining your culinary identity
A restaurant where things happen
Given today’s trend towards original concepts coupled with a high-quality range, defining your culinary identity is of fundamental importance if you are to stand out from your competitors and set in motion the process of delighting your customer.
Jean-Luc Rabanel’s expertise is available to professionals who wish to develop and energise their cusine in order to create and evaluate their own distinctive culinary identity. This aspect of the work is backed up by a specification reference setting out the guidelines for creating recipes in the future.
Partnership & image
— Partnership & image
A living, glittering reputation that will benefit your own image
The first organic chef to receive a Michelin star and the recipient of many distinctions, honoured as a Chevalier des Arts et des Lettres, with his restaurants classed among the 16 best in France, Jean-Luc Rabanel’s image is increasingly attractive to the media who recognise him as a daring and surprising chef.
This starred chef is ready to associate his talent and creative spirit, as well as his image, with your own concept : gourmet trade fairs and selected appearances, cookery and catering programmes, publicity, conferences and interviews, openings of high-class spaces, prestige gastronomic events, product promotion… These are all opportunities to link your own project to the image of the renowned and starred chef who symbolises Living Cuisine.
Training & Education
— Training & Education
A passion for teaching : the Rabanel spirit
To enable each participant to nurture the pleasure of cooking and pass on his passion for his world, Jean-Luc Rabanel has developed a training concept for chefs and brigades that is approved by the FAFIH (the French catering industry’s training insurance fund).
Here is an opportunity to discover the techniques of culinary enhancement, to master the methods of a renowned chef and adapt them to your own needs, as well as to develop your own gourmet design.
By training your front of house staff you can also bring the quality of distinguished and contemporary service to your restaurant and clientele.
Because passing on know-how guarantees the future of our gastronomic heritage, Jean-Luc Rabanel takes an active interest in the training of your chefs and imparts to them his philosophy of Living Cuisine.
— Quality control
Learning to gain perspective and to go forward
Your customers‘ enjoyment begins with the quality of the product and the manner of its preparation.
At a time when quality labels are increasingly prevalent and the clientele is becoming more and more demanding from a gastronomic point of view, it is essential for your establishment to ensure that the food it serves is of optimal quality.
Jean-Luc Rabanel can set up an audit along various strategic axes and including, amongst other things, visits by mystery guests or unannounced visits by the chef himself.
The analysis that follows facilitates the introduction of corrective action or a team-training programme.
The ultimate objective here is for you to become completely independent in the quality process by means of an internal mechanism of tools and techniques.
If you have a project, need advice on events, training, how to improve or promote the image of your restaurant, our chef Jean-Luc Rabanel would be delighted to accompany you in the realisation of your gourmet venture.
Contact Jean-Luc Rabanel
Phone : +33 (0)4 90 91 07 69
Email : firstname.lastname@example.org
Address : 7 Rue des Carmes, 13200 Arles – France