FOURty Seconds With David Chauvac

05 Mar 2015
2 min read
Le Mas Candille in the Côte d’Azur are proud to announce that their head chef David Chauvac has been awarded his first Michelin star. David took over the reins as head chef last April after working as sous chef in the restaurant for nine years. This is the tenth consecutive year that the restaurant ‘Candille’ itself has held a star. David Chauvac is from the Cannes region himself and has a typically Provençal cooking style; creating light and innovative Mediterranean dishes with Asian influences.

What are your earliest memories of being interested in food?

When I was 10 years old, I had my first meal in a restaurant. I was with my parents in a gastronomic restaurant in the region just behind Nice. The kitchen was open on to the dining area, which gave it a special atmosphere. Throughout the entire meal, I was fascinated by the sounds, the cooking smells, watching the chef, watching the brigade. I told myself then, ‘One day I’ll be a chef!’

What kind of experience do you aim to give guests at Le Mas Candille?

A gastronomic experience based on my own childhood memories: the flavours and aromas of my Provençal birthplace.

What chef would you say has inspired your cooking the most?

Didier Agnes, esteemed ‘Meilleur Ouvrier de France’ (an honoured title in France given to skilled professionals as a benchmark of excellence in their trade) and Michelin-starred chef at the Grand Hotel du Cap Ferrat.

Describe how you see your own culinary style and how it has evolved over the years…

My style is graphic and minimal. Over time, I learned to simplify dishes in order to emphasise the essential elements, without unnecessary fuss: the ingredients.

What would you say has been the most memorable moment in your culinary career so far?

Before 3 February 2015, my most memorable moment was becoming Executive Sous Chef at Le Mas Candille. After that date, which was the release date of the annual Michelin guide, it was receiving my first Michelin star.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

To be more considered and thoughtful, composed and reflective. I was too impulsive and didn’t spend enough time reflecting on important advice from my mentors.

What’s been your most embarrassing kitchen moment?

The day when I had a major spill in the kitchen. Just as it was ready to be served, I managed to overturn a very large portion of wild sea bass onto the floor.

What restaurant is currently at the top of your list to dine at?

Ultraviolet restaurant in Shanghai.

Le Mas Candille

Boulevard Clement Rebuffel

06250 Mougins