i. Biography
Chef of Le Voyage d'Ernestine in Alvignac, France, Robin Cannard's route runs through Ducasse, MOTOÏ in Kyoto and, in May 2022, the revival of an old bistro near Rocamadour and the Padirac chasm; it now extends to Le Rabelais in Saint-Chamas, France. The arc is spare but precise: cook, partner in a bistro revival, and chef of a produce-led kitchen tied to the agricultural richness of the Bouches-du-Rhône.
Early Years
Before the Alvignac project, Cannard worked as a cook at Ducasse. Another turn took him to MOTOÏ in Kyoto, Japan, placing a Japanese kitchen directly inside a career that later moves between the Lot and Provence. Cook is a hands-on title, and it fits the way the later restaurants are defined: by products, recipes, farms, seasons, and the pairing of food with biodynamic or natural wines.
Making a Name
In May 2022, Cannard, Célia Picoulet and Adrien Picoulet set out to revive an old bistro near Rocamadour and the Padirac chasm. The project formed the setting for his chef role at Le Voyage d'Ernestine, where the team works local products through recipes from elsewhere, paired with biodynamic or natural wines. That idea gives the Alvignac table its movement: nearby ingredients do not stay locked in local formulas, and the wine list follows a biodynamic or natural line rather than a conventional one.
The Present
At Le Rabelais, he is chef in Saint-Chamas, France. The work there is farm-to-table and produce-led, drawing on the agricultural richness of the Bouches-du-Rhône. In Saint-Chamas, that department is not scenery around the cooking; it is the agricultural base from which the kitchen draws. Read beside the Alvignac address, the Provence role sharpens a clear through-line in Cannard's work: seasonal cooking shaped by produce, place and the farms around it.
Profile updated July 2026
FAQ
Asked of Robin
What roles has Robin Cannard held?
Robin Cannard has worked as a cook at Ducasse and MOTOÏ in Kyoto, Japan, and as chef at Le Voyage d'Ernestine in Alvignac, France, and Le Rabelais in Saint-Chamas, France.
What is Robin Cannard doing now?
He is chef at Le Voyage d'Ernestine and Le Rabelais, with the Saint-Chamas kitchen focused on farm-to-table, produce-led seasonal cooking in Provence.
Where else has Robin Cannard worked?
Before his chef roles, he worked as a cook at Ducasse and at MOTOÏ in Kyoto, Japan.
