Chef Ariel McQueen at Le Mosaïque

NEXT EVENT

Guest Chef: Ariel McQueen (Mexico)

July 16 to 19

Ariel McQueen is a chef and culinary creator. His cuisine brings together the traditions of Mexico City, Veracruz, and the Yucatán Peninsula, enriched by training in French cuisine and Mediterranean influences. After twelve years developing ephemeral gastronomic experiences and culinary residencies across Europe and Latin America, he now brings his product-centered philosophy to Le Mosaïque, where the markets and seasonal ingredients of southern France become his main source of inspiration. Guests will discover a menu showcasing local produce through a contemporary interpretation of Mexican cuisine.

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GUEST CHEF EVENTS

Guest Chef Events at Le Mosaïque

At Hôtel Le Mosaïque, our pop-up events celebrate the meeting of cultures, flavors, and creative culinary voices. Throughout the year, we invite talented chefs from around the world to take over our kitchen for a limited-time dining experience.

Each event offers guests the chance to discover a unique menu, inspired by the chef's origins, personal story, and culinary style. From intimate lunches to special dinners, our pop-ups are designed as memorable gastronomic moments in the heart of Narbonne.

Guest chef gastronomic event

PAST EVENTS

Pablo Lagrange

ARGENTINA

A modern Argentine culinary identity centered on fire cooking, regional terroir, and elegant interpretations of South American flavors and ingredients.

Iñaki Bolumburu

BASQUE COUNTRY

A contemporary Basque gastronomic experience focused on charcoal grilling, exceptional seafood, and the balance between tradition and avant-garde technique.

Mirali Dilbazi

UKRAINE

A refined Eastern European culinary concept blending Ukrainian heritage, fermentation techniques, and contemporary seasonal gastronomy with a minimalist aesthetic.

Luke NG

HONG KONG

A modern Cantonese dining experience celebrating precision, seafood craftsmanship, and elevated street-food influences through innovative fine dining.

Mario Yufera Blanes

CAMBODIA / SPAIN

A cross-cultural dining concept uniting Mediterranean creativity with Southeast Asian depth, highlighting bold spices, open-fire cooking, and vibrant seasonal produce.

Lorenzo Vecchia

ITALY

A contemporary Italian dining experience focused on seasonal ingredients, sustainability, and modern plant-forward cuisine.

Roman Sidorov

ESTONIA

A Nordic-inspired culinary approach rooted in wild ingredients, smoke, preservation, and the clean, understated flavors of the Baltic region.