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Relais & Châteaux Chef

Raffaele de Mase

Chef - Relais & Châteaux

Raffaele de Mase

Hôtel Splendide Royal Paris

Paris - France

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L'histoire d'un chef Relais & Châteaux

How did you become a chef?

When I wasn’t even 5 years old I was already fascinated by the kitchen apron and jacket. For me, this profession was a true calling, a childhood dream.  

How would you define your style of cooking?

My cuisine, traditional and contemporary at the same time, is based on the use of seasonal ingredients. I want my dishes to recreate the flavors of my past that I keep in mind or that I discovered throughout my experiences and encounters.  

What are your favorite products and your criteria for selecting them?

I get my supplies from small producers. I choose non-standard ingredients by prioritizing “ugly” vegetables or fish that are not as well-known.   

What is your signature style?

I like to tell a story, of a certain stage in my life or an experience. My signature dish is called “Promenade à Mergellina”. This dish is made of mackerel in a beer and taralli* sauce. He evokes the sea breeze of this Neapolitan neighborhood and a moment shared as a family.

*Salty biscuits from the south of Italy

   

Who are the professionals you work with and what do you wish to convey to them?

Most importantly, I try to convey respect, my passion and my commitments. I like to make my whole team participate in a project, objective or collective adventure. I want everyone around me to feel important.  

Do you have a secret tip for Sunday cooking?

Sundays take me back to my childhood. To this day, I still eat pasta al ragù napoletano for Sunday lunch. My mother used to prepare this pasta recipe with a tomato-based sauce containing different types of meat which is left to simmer for four to six hours. It’s a simple delicacy filled with sweet nostalgia.  

Les restaurants Relais & Châteaux de Raffaele de Mase

Ristorante Tosca, Paris 8ème

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