Chef Virginie Cipolla

Private Chef In Aix-En-Provence
Chef Virginie Cipolla

Get to know me better

J'aime composer des menus en empruntant les bienfaits de la nature, doux pour le corps comme pour l'esprit.

Hello !

A successful dish is backed by good products, harvested at the right time and locally. I advocate for the culture of eating well, cooking in accordance with the seasons, prioritizing good fats and reducing unnecessary sugar in our diets. However, I do not neglect the pleasure and indulgence of a comforting meal.

My Sicilian family instilled in me the taste for simple and sincere cuisine that values both the sea and the land through dishes such as pasta with fava beans, octopus salad, pasta alla norma, caponata (a dish made with eggplant, capers, tomato, and herbs), arancini, and many other island delights. I cook vegetarian and healthy.

I left traditional catering to devote myself to more intimate and authentic meal proposals.

Looking forward to offering you my sunny and generous cuisine !

Une assiette réussie a derrière elle de bons produits, récoltés au bon moment et localement. Je prône la culture du bien-manger, je cuisine en respectant les saisons, en privilégiant les bonnes graisses et en diminuant le sucre inutile à nos besoins. Je n'en néglige pas pour autant la gourmandise et le plaisir d'un repas réconfortant.

Ma famille sicilienne m'a transmis le goût d'une cuisine simple et sincère qui valorise la mer comme la terre à travers des plats tels que les pâtes aux fèves, la salade de poulpe, la pasta alla norma, la caponata (plat à base d'aubergine, de câpre, de tomate, d'aromates), les arancini et tant d'autres délices insulaires.

J'ai quitté la restauration traditionnelle pour me consacrer, désormais, à des propositions de repas plus intimistes et plus authentiques.

Au plaisir de vous proposer ma cuisine ensoleillée et généreuse !

Photo from Virginie Cipolla

More about me

For me, cooking is...

Cooking is loving. Cuisiner c'est aimer.

I learned to cook at...

I have been cooking forever! I learned to cook by observing "la mamma" but also by accumulating professional training in Paris and in Provence.

A cooking secret...

The Mediterranean on a plate: aromatic herbs, good olive oil, garlic, onions, parmesan cheese, anchovies...

Chef Virginie's reviews

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