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Discover all our Chefs
Relais & Châteaux Chef

Patrice Martineau

Chef - Relais & Châteaux

Patrice Martineau

The Charlotte Inn

Edgartown - United States

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L'histoire d'un chef Relais & Châteaux

How did you become a Chef?

I decided to become a chef when I was about eight years old; being French, I always had amazing food at the table. My mother was cooking amazing classic French dishes. I learned a lot of tips at a young age on making French comfort food and being born on a farm was a plus. I grew up close to seasonal produces, dairy, and such.

How would you define your cuisine?

I have worked in France, England, the US and Japan in some of the best 5-star hotels and Michelin-star restaurants. My techniques are French-based, and I use the best ingredients available. I like to give a little creativity using international touches to the French dishes and make my cuisine unique.

What are your favourite products and criteria for choosing?

I love working with raw fish, I learned a lot in Japan regarding how to handle raw seafood with care and prepare them with simplicity. I also enjoy organic vegetables from farms, I often use vegetables to replace heavy sauce in my dishes.

What is your signature?

My signature is vichyssoise velouté with dill whipped cream; a roasted whole organic chicken, with confit tomatoes, mushrooms, bacon and mousseline potatoes; also a floating island with caramel sauce and orange tuile for dessert.

What professions surround you and what would you like to pass on to them?

I believe in constant training with associates – showing to others whatever it takes to become a chef. I think discipline and hard work pays off. Becoming a chef takes years of experience, it’s crucial to learn every position in a kitchen, starting with dishwashing.

Do you have a Chef’s tip for Sunday cooking?

Roasted leg of lamb with garlic, thyme and basil, served with Provençal-style gratin and crispy potatoes, natural jus.

Les restaurants Relais & Châteaux de Patrice Martineau

The Terrace

  • Cooking classics
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