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Château de Germigney.

Restaurant of a Grand Chef Relais & Châteaux in a village. France,Port-Lesney

Pierre Basso-Moro

Chef
Château de Germigney Port-Lesney 39600

As a child, in Nyons, I was interested in two things: sports and food. My lack of application in my traditional Lycée deprived me of the opportunity to become a sports master and so I refocused my attentions towards cuisine.

My main influences? François Clercat at La Vieille Fontaine in Maison-Laffite, Serge Chenet in Villeneuve-les-Avignon, at the time of Le Prieuré, Antoine Westerman at the Buerehiesel in Strasbourg, Jean Michel Bédier at Le Chiberta in Paris, Stéphane Raimbault at L’Oasis in La Napoule, not to mention Dominique Le Stanc, who was, in a manner of speaking, my gourmet father, at Le Négresco in Nice, and finally Christian Morisset at Le Juana in Juan-les-Pins.

The person who has exercised the greatest influence over me is Dominique Le Stanc, an Alsatian from Niederbronn-les-Bains, a chef won over by the flavours of the Côte d’Azur. I was struck by his talent, his ability to command without ever raising his voice, a pure vision of a cuisine which puts the ingredients first … A quite exceptional man!

I was tremendously lucky to spend time at Le Négresco working with him and also meeting Mr and Mrs Schön in Germigney. I would like to thank them all warmly.
I became a chef at the age of 27 on the advice of Dominique Le Stanc. My cuisine is fresh, simple, uses seasonal ingredients and draws on the rich terroir of the Franche-Comté.


What was your most moving culinary experience?
My most exciting gourmet moment was a meal at the Chinese restaurant of the Raffles hotel in Singapore. Magnificent with flavours I had never tasted until that moment!

The most amusing kitchen incident you ever witnessed?
When a wild boar, being hunted, made its way into the Château de Germigney during a lunch and did the rounds of the dining room in the place of the chef …

Your best piece of advice for amateur chefs?
Have a friend who can cook … No, I’m only joking, choose good ingredients and treat them simply.


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