Eric Maio

un chef au service d’une cuisine généreuse et authentique

Eric Maio in service of a generous authentic cuisine

The chef Eric Maio delights us with his extensive experience and know-how associated with an exceptional quality of work, a passion more and more present in his dishes and a sympathy which is the really great thing about him.

It is among famous names of the french gastronomy that Eric Maio started his career. After the hotelschool in Antibes, at the Bonne Auberge then with Marc Veyrat (twice three stars in the Michelin Guide) and finally at Bruno in Lorgues « The » reference of truffles.

He obtaned the first position as a chef at La bastide Calalou at Moissac Bellevue.

It’s in 1996 that the passionate chef of Sicilian origins opens his first restaurant « L’auberge Eric Maio » searching quality products among small producers, detenled work of the truffle and developing unique dishes in the heart of Montauroux this little charming part of Provence.

After 2à years working in his kitchens Eric Maio decides to change his career to put his know-how in service of restaurants thanks to missions of consulting and replacements. He takes his expertise in particular to Vietnam country close to his heart that gave him a child, 3 to 4 times a year in order to adjust the menus throughout the seasons.

He makes the decision to sell his restaurant in december 2014 to David Carré who will call it Carré d’Ange.

The 20st of March 2017, Eric Maio cames back to his origins, a nice surprise for the « aficionados » of his cuisine, in the Var region by opening the Bô M ( Daddy in Vietnamese) a trendy and homely Bistro where it’s good sharing a gourmet and generous meal among friends.

His hobby-horse : Offer authentic food with a local subtle cuisine and emotionally charged.

Let’s meet in Montauroux.