Chef Pascal Jounault has been in charge of the cuisines since May 2009. He worked for 15 years with Les Freres Blanc. After the cooking school of Saint Cyr, he made his debut in the region of the Loire Valley where he acquired a taste for traditional cuisine and good products.
He also studied organic vegetarian cuisine with Jean Montagard, where he perfected his mastery of the use of organic products (vegetables, spices, seaweed, cereals, etc.) around a varied, colourful cuisine, balanced between health and taste.
Chef Pascal Jounault is constantly searching for new products and discoveries, consolidating his great experience. He was naturally suited for the Mediterranean cuisine served at Villa Spicy with its know-how.
Anxious to develop ethical and authentic dishes he decided to devote himself to the cooking of organic products in direct contact with producers. Villa Spicy is now serving a complete organic detox menu.