Combining traditional Savoyard or Cévennes savourswith flavours found around the world,Grand Chef Relais & Châteaux Michel Rochedy’s restaurant atHôtel Le Chabichou has been awarded 2 Michelin stars. “The ingredients we use may be simple or noble, but they are always handled with utter respect. Ours is a very simple cuisine of the heart”, says Chef Rochedy.
Michel watched the workings of a working kitchen at hisfamily’s inn. The experiences that made him the chef he is today includes working inPic in Valence, La Tour d’Argent in Paris, Le Vivarois in Paris, Gaston Lenôtre in Plaisir, andCimes Blanches in Courchevel 1650. In his final destination he metMaryse, his wife with whom he bought theHôtel Le Chabichou. Once a modest hotel, today it is a luxury getaway spot in Courchevel. With the help of Stéphane Buron, he brings culinary excellence to the slopes.
Describe your culinary philosophy in FOUR words…
Simplicity = a perfection art
How did you feel when you were awarded your first Michelin star?
I’ve always been in Michelin star restaurants. Since I work at the Chabichou, for 27 years, we keep the 2 Michelin stars. Mr Rochedy got the second one in 1984. He always told me that the first one bring to him confidence, happiness and more clientele. The second one, brought the exigency of a perfect work. Now, our aim is to try to get the perfection. And maybe obtain the big Chefs’s dream – the third star.
What is your greatest inspiration?
Tradition, respect of the products, the region and the seasons. Small producers are important in our kitchen’s evolution.
What three things would you take to a desert island?
- Fire, to cook some food
- A knife, for cutting different things like a lance for fishing.
- Some thread, tobuilda house with branches and foliage
- 2 Michelin stars
Hotel Restaurants & Spa
90 route des Chenus