Before cooking became her profession, Jacinta Collet was working in law in London and writing about food. She began Chilli & Life in 2020, sharing recipes before moving to South-West France, where she trained in classical French cuisine. After earning her CAP Cuisine diploma and working in a local bistro, she established her private chef practice. Her cooking draws on a childhood in London, where she grew up eating food rich in spice. Both influences find their way into her menus for Casa Mente, where coq au vin blanc sits alongside aubergines filled with spiced quinoa and finished with pomegranate and lemon tahini.

​

On an autumn menu, figs appear thinly sliced at breakfast with goat’s yoghurt and toasted seeds. At the gala dinner, they return as a sauce with seared duck breast, braised Savoy cabbage and roasted parsnips. For the vegetarian plate, the figs are seared and served with butter beans, alongside the same seasonal vegetables.

​

Jacinta has cooked for each France Edition, with nourishment and the pleasure of eating guiding the menus. Planning begins well before arrival, as we work with her on each guest’s preferences and dietary requirements. The season and local produce provide the starting point, while the people coming to the house determine how each menu takes shape. That preparation extends to the composition of individual plates. A vegan dish receives the same attention to flavour, texture and presentation as every other course. By the time guests sit down together, their individual requirements are already part of the meal.