Grand Chef Relais & Châteaux Christophe Bacquié describes his culinary philosophy as “Mediterranean and up to date, putting ingredients foremost, with plenty of flavour; a cuisine where you can imagine the techniques that lie behind it but you can’t see them”.
Having completed his training athotel school, he started out considering becominga member of serving staff. However, having met some of the best chefs in important teams, he became enthused and fascinated by the kitchen staff’s ethos and rigour. Owing his inspiration to Raoul Gaiga and Jean-Yves Guého at Le Méridien Montparnasse restaurant, to Gabriel Biscay of Maison Prunier restaurant, and to Louis Outhier and the Raimbaut brothers at L’Oasis restaurant in Napoule, he went on to spendtwelve years as Chef at La Villa restaurant in Calvi.
ChefBacquié was awardedThe Best Worker in France award in 2004 and was awarded two stars in the Michelin Guide, first in 2007 at La Villa restaurant in Calvi, and then again in 2010 at restaurantHôtel du Castellet after only 2 months.
What was your most moving culinary experience?
My first dinner at Paul Bocuse.
The most amusing kitchen incident you ever witnessed?
During a dinner in Munich when we had to cook two hundred red mullet in small household frying pans. It wasn’t a great deal of fun at the time, but we managed …
Your best piece of advice for amateur chefs?
Keep it simple. With a nice roast chicken, for example!
- 2Michelin stars |Hôtel du Castellet
- 4 Toques | Gault & Millau
- The Best Worker in France,2004
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