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Hôtel Le Chabichou Restaurants & Spa.

Restaurant of Grands Chefs Relais & Châteaux and hotel in the mountains. France,Courchevel 1850

Michel Rochedy & Stéphane Buron

Hôtel Le Chabichou Restaurants & Spa Courchevel 1850 73120

‘My vocation was born in the Ardèche, as I watched the pots and pans bubble away in the kitchens of the family inn. My family took me to the top. First my own family and then, very quickly, the family of top chefs: Pic in Valence, La Tour d’Argent in Paris, Le Vivarois in Paris, Gaston Lenôtre in Plaisir… right up to Cimes Blanches in Courchevel 1650, where I met Maryse, my wife; and then we went on to buy Le Chabichou together. This modest hotel, with its ideal location at the foot of the ski runs, only had 9 rooms back in 1963. Fifty years later, our delightful chalet with its typical white façade offers 25 cosy and luxurious rooms, and we also have more than 1100 m² of spa area, a bistro, Le Chabotté, and a gourmet restaurant. With the help of Stéphane Buron, I try to ensure that the fine local produce from our terroir is used to very best effect. The ingredients we use may be simple or noble, but they are always handled with utter respect. Ours is a very simple cuisine of the heart.’

Stéphane Buron

‘It was the same for me as for my mentor, Michel Rochedy, it was my family, in the broadest sense of the word, who pointed me in the right direction. My fellow chefs have fuelled my passion for cooking: André Surmain at the Relais in Mougins, Joël Normand in the kitchens at the Élysée in Paris and Christian Willer at Hôtel Martinez in Cannes. Then my adoptive family took over. My Chabichou family adopted me in 1987 and little by little helped me up the ranks to win the top Taittinger International Culinary Award in 2002, the title of Best Worker in France in 2004, and then the job of head chef for Michel Rochedy. This gave me the opportunity to work as one of a pair and orchestrate delicious contrasts, juxtaposing noble produce and local staples, sweet and savoury ingredients, crunchy and melting textures.

What was your most moving culinary experience?
A fry-up of bleak at Alain Chapel’s in 1965. Hilarious!

The most amusing kitchen incident you ever witnessed?
The day when my four-year-old son tried to help and mixed the salt and sugar together. Then we went and made Tarte Tatin for 120 guests.

Your best piece of advice for amateur chefs?
Think about the type of menu you want to produce beforehand. Keep it simple, respect the different flavours and… leave the kitchen clean and tidy.

Stéphane Buron

What was your most moving culinary experience?
A meal for chefs at L’Osier restaurant in Tokyo. A memorable experience.

The most amusing kitchen incident you ever witnessed?
One day one of our apprentices poured a vegetable coulis all down himself: he turned straight into a big green giant!

Your best piece of advice for amateur chefs?
Keep it simple. Then you cannot fail to be good.

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