Philippe & Judy Marquet

The owner, Philippe Marquet, started his career in some of the most renowned fine dining restaurants in France, managing Michelin Star restaurants such as Lasserre, Le Pavillion Le Doyen and Le Restaurant Les Ambassadeurs at the Hotel de Crillon in Paris.

Philippe moved to Avignon in the heart of Provence and the Luberon where he had the chance to work alongside influential chefs, Roger Verger, Daniel Hébet and Philippe Calandri to name a few.

In 2002, Philippe and his Australian wife Judy, decided to move back to Australia settling on the Mornington Peninsula.

In 2006, inspired by the South of France, Philippe and Judy decided to start their own restaurant, a place where flavours, fragrances and the sounds of the countryside would be the essential components to create a relaxing unpretentious sensorial experience.

Philippe has created a restaurant that represents what Provence is all about; relaxed atmosphere, modern original aromatic dishes, great wines, and of course good company.

Simon Buckley - Chef de Cusine

Simon Buckley was born in the Midlands, England. As a young man, he wanted to be a football player, but he became a chef. After leaving school at sixteen, Simon went to Stratford upon Avon Catering College to be taught the techniques of classical French Cusine.

It was while working at the Baytree Hotel in Buford in the Cotswold's that Simon gained a real insight and passion for fresh quality locally sourced ingredients, especially feathered and furred game. Simon then moved to the position of sous-chef at the Cottage Inn Berkshire where he perfected his passion for local game and seafood.

Simon came to Australia in 1996 to finally settle on the Mornington Peninsula in 1998. In 2000, Simon married Lisa and now has four children.

In 2002, Simon was working as a sous-chef at Montalto, winning and retaining their first Chef's hat that year.

Simon then took the position of Head Chef at Marinda Park, where he perfected his art of Provincial French Cooking.

In 2007, Simon joined La Pétanque, winning an Age Good Food Guide Chef's hat in 2011.

Simons' cusine is in permanent evolution, the foundation remains strong - Classical French Cusine using modern techniques to create contemporary dishes with a surprising combination of flavours.