Signature dishes : Heart of cod in vegetable crust, iodized juice and olive oil – Veal fondant lacquered with concentrated juice, country vegetables in casseroles – Quintessence of lemon around a shortbread pie
Originally from the Eure, Dominique Bucaille is apprenticed and then becomes a clerk at the Ritz Paris hotel with Guy Legay (MOF) Christian Constant, Michel Roth (MOF & Bocuse D’or) 2 Michelin stars. He gets his CAP and is become Meilleur Ouvrier de France.
Then he made his weapons in several houses including the restaurant La Marée Paris (2 stars), at the Opera restaurant of the Grand Hotel Paris (1 star) as Chef de partie, the Clos de la Violette in Provence (2 stars) as Second Chef and Chef at the Hostellerie de la Fuste Valensole (1 star) in Haute-Provence.
In 1997, he decided to start his own restaurant in Manosque where he will have a star until 2005. He then took a year as a consultant before taking over the Auberge des Tilleuls in Grambois in the Luberon, a restaurant. star too.
In 2011, he separates and returns to Manosque in 2012 to open the restaurant Dominique Bucaille in an old country house where he also gets a star.
He is now accompanied by his daughter Julia who second to offer a cuisine with Provençal flavors.