The story begins in 1970. Edouard Loubet comes into the world in Val Thorens, where he spends his childhood. Gifted for mountain sports, he becomes a member of the France Espoir de Ski Alpin team. But, steeped in the family hotel/restaurant tradition (his mother Claude Loubet owns the Fitz Roy in val Thorens), he completes the C.A.P. training course at the Saint-Alban de Leysse CFA, and then flies off the the United States and Canada for a year. Back in France, he sends application letters to the 20 three star restaurants listed in the Michelin guide. Alain Chapel at Mionnay is impressed by his enthusiasm, and they work together for a year. Following this he joins Marc Veyrat's team in Annecy (where his passion for herbs is born), and later, Pierre Orsy's team (La Mère Brazier), and then Philippe Chavent's (La Tour Rose). He gives up mountains sports to reach other summits - those of French Gastronomy.
In 2005, Edouard Loubet moves his gourmet restaurant from The Moulin de Lourmarin to La Bastide de Capelongue.