Born 38 years ago in Tours, Franck Subileau was first interested in being a pastry chef. He began his training in culinary school but was unable to find an apprenticeship with a pastry chef. By default, he began his apprenticeship in 1983 at the Domaine de Beauvois with a local prestigious chef.

Once he had his culinary school diploma, he began another apprenticeship to polish his training. He first worked in Nice at the “Florian” and then under his duty to fulfil his military service he was the chef for General Gillet.

After he was relieved from duty, he began to work in another renowned restaurant the “Ferme de Mougins” where he met two people who changed his life. Rosy, his future wife, who was then the head wine steward there. And Patrick Henriroux , the head chef of the establishment. When Mister Henriroux moved onto the prestigious “Pyramide” owned by Fernand Point, he asked the new couple to join him.

After this enjoyable learning experience, Franck wished to move on and become head chef himself. He left with Rosy by his side for several different establishments, noteworthy the “Florentin” near Avignon, where each of them benefited from the learning experiences that these new responsibilities offered. They then felt ready and eager to begin the adventure of the “Bastide des Senteurs.”