Chef des Fleurs
Culinary Ambassador
of the Olalla Lavender Festival
Meet Yves Terrillon, the renowned Chef des Fleurs of Provence.
As Culinary Ambassador of the Olalla Lavender Festival, he shares the art of floral cuisine and the rich culinary traditions inspired by lavender and edible flowers.
Meet Yves
Culinary Ambassador of the Olalla Lavender Festival
Yves Terrillon is a French chef and pioneer of floral cuisine based in Provence. After training at the prestigious Ferrandi School in Paris and working in renowned culinary establishments, he settled in Grasse, where he began exploring the culinary potential of the region's flowers.
Known as the Chef des Fleurs, Yves has spent more than two decades creating refined sweet and savory dishes inspired by lavender, rose, jasmine, violet, and other edible flowers. Through his cooking classes, products, and culinary experiences, he shares a unique vision of Provence where flowers become an integral part of the dining experience.
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Chef des Fleurs Yves Terrillon is part of a growing friendship between the Olalla Lavender Festival and our sister lavender festivals in Grasse and Valensole, Provence.
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Inspired by the Flowers
of Provence
From lavender and rose to jasmine and violet, the flowers of Provence have long inspired Yves Terrillon's culinary creations.
Guided by the seasons and a deep appreciation for nature, he transforms edible flowers into refined sweet and savory dishes that celebrate beauty, flavor, and creativity.
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Through his cuisine, Yves invites us to experience flowers not only as something to admire, but as a unique expression of Provence's rich culinary heritage.
What Is Floral Cuisine?
Floral cuisine is the art of incorporating edible flowers into cooking, not simply as decoration, but as ingredients that bring unique aromas, flavors, colors, and textures to a dish.
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From lavender and rose to violet and jasmine, flowers can enhance both sweet and savory creations, offering a delicate and unexpected way to experience nature through food. Their flavors are often subtle and nuanced, requiring skill and careful balance to complement rather than overpower other ingredients.
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At the heart of floral cuisine is a celebration of seasonality, creativity, and the beauty found in simple ingredients.
A Shared Vision
The partnership between Yves Terrillon and the Olalla Lavender Festival grew from a shared appreciation for lavender, community, local producers, and the art of gathering around food.
Thank You Festival Friends!
