Christophe Bacquié: The journey of a starred chef to the summit of gastronomy
This article is inspired by the exclusive interview conducted during the MICHELIN Guide ceremony, as part of the "Par le Menu" series. A special moment when the greatest chefs take part in the interview game in front of the camera, sharing anecdotes and thoughts about their art, in a relaxed and intimate atmosphere.
Christophe Bacquié is one of the greatest French chefs of his generation, renowned for his refined cuisine and his deep respect for Mediterranean products. At the head of his eponymous restaurant in Le Castellet, he has won three Michelin stars, marking an important step in his culinary career before taking up residence in Mas Les Eydins . A look back at the unique relationship between him and his “son”, the Chef Fabien Ferré , now at the head of the Castellet table.
The origins of a great chef
Born in 1972 in Corsica, Christophe Bacquié trained at the hotel school in the town of Porto-Vecchio, then began his career in various prestigious restaurants. (Prunier in Paris, l’Oasis in Mandelieu-la-Napoule or even La Villa in Calvi).
In 1997, he joined the Hôtel du Castellet in the Var where he quickly established his talent as a chef. His rigorous and creative work was rewarded with his first Michelin star in 2002, then a second in 2007, after also being elected Best Worker in France in 2004 .
In 2018, he obtained his third star, joining the very private circle of those with three Michelin stars.
In 2019, Bacquié created Mas les Eydins, both a wine estate and a guest house located in the heart of the Luberon and offering privileged culinary experiences at the Table des Amis.
A Mentor-Disciple Relationship: Bacquié's Legacy
Fabien Ferré, now resident chef at La Table du Castellet, speaks with emotion about the special relationship he developed with Christophe Bacquié. For nearly ten years, he proudly followed in his mentor's footsteps.
This father-son relationship, well-established in the world of cuisine, has allowed Ferré to achieve excellence in the kitchen, and above all to obtain his own third Michelin star. The bond that unites these two chefs is a testament to the importance of transmission and sharing in haute cuisine.
Listening to Ferré talk about Bacquié, it becomes clear that the latter is not only a master of the kitchen, but also a guide for the new generation of chefs. And for good reason, the young chef's greatest joy was to make Christophe Bacquié proud.
Japanese inspiration: a culinary journey
Although chef Christophe Bacquié is renowned for his ability to enhance Mediterranean products, a journey well beyond our borders pushed him to reinvent his cuisine.
In fact, it was during a stay in Japan that he discovered okonomiyaki, a Japanese omelette made with octopus, cabbage and dashi broth, which had a profound impact on him.
This openness to the flavors of the world, while remaining faithful to his roots, is one of Bacquié's great strengths, who does not hesitate to soak up his travels to enrich his repertoire.
This ability to combine different cultural influences with precise techniques makes him a unique chef, capable of amazing his guests with unique and surprising dishes.
Simple dishes, but with great technicality
What makes Bacquié strong is his ability to enhance simple dishes . Fabien Ferré recalls an anecdote about gnocchi.
Thanks to a recipe developed by Bacquié during the semi-final of the Meilleur Ouvrier de France competition, Ferré nevertheless developed a passion for these little Italian berlingots, to the point of considering making them a dish on the restaurant's menu.
Beyond technique, Bacquié values above all the act of sharing For him, cooking is above all a pretext for creating moments of conviviality.
Fond of simple dishes but made with passion, such as okonomiyaki or potato pancakes, Christophe Bacquié is part of far from the clichés of sophisticated haute cuisine.
Le Mas les Eydins: a sanctuary in the heart of the Lubéron
It was with his wife Alexandra that chef Christophe Bacquié opened Mas les Eydins, a beautiful setting dedicated to southern cuisine and fine wines.
There Friends Table du Mas offers seasonal menus that change according to available products and culinary inspirations. Scarlet Gambon, Modern Aïoli, Rock Octopus, Stuffed Zucchini Flowers, Line-caught Hake with Truffles, Pigeon with Blood “Excellence Miéral”, Hot Cazette Soufflé, Roasted Coffee Bean Ice Cream… These are just some of the delights to be enjoyed at Bacquié.
THE food and wine pairings are an integral part of the experience, with wine suggestions from the Mas Les Eydins vineyard to accompany each dish.
Would you like to discover or introduce others to the world of Christophe Bacquié?
Treat your loved ones' taste buds with a restaurant gift voucher to enjoy the chef's unique menu at Mas Les Eydins. Christophe Bacquié's haute cuisine will delight the most demanding palates, with signature dishes like his modern aioli or his take on the iced calisson.