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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Restaurant Christopher Coutanceau.

Restaurant of a Grand Chef Relais & Châteaux on the seafront. France,La Rochelle

Christopher Coutanceau

Chef
Restaurant Christopher Coutanceau La Rochelle 17000

I’ve just turned 30 and since 2002 I’ve worked in the Relais & Châteaux property created by my parents. The son of a restaurateur, I was into cooking from the moment I could walk. They taught me to educate my taste buds, to respect both produce and people, and to be disciplined. I rounded off my education in major properties like Michel Guérard’s in Eugénie-les-Bains, Bardet’s in Tours, El Bulli in Rosas. Back in La Rochelle, I ran bistros on the theme of travel, in tandem with my father and my brother Grégory.

Taking over the family restaurant was a dream that gradually became reality, first of all with the help of my parents, their confidence and the determination to keep on moving forward. I produce creative, tasty dishes whilst respecting local and traditional produce, treating it with the respect it merits.


What was your most moving culinary experience?
My first job as an employee: in the superb property of Michel and Christine Guérard, in Les Prés d’Eugénie in the Landes region, where my father had worked too.

The most amusing kitchen incident you ever witnessed?
The day when my father slipped and pricked the thigh of one our cooks with his fish knife. Fortunately, it caused more alarm than damage.

Your best piece of advice for amateur chefs?
Make dishes based on products with no more than is needed to show them off to advantage, cook them to perfection, get the seasoning just right.