Portrait

I choose to be a chef as I love sharing and enabling people to share. MY cooking is inventive, creative, with a touch of fun, Modern but in the same time traditional.
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I choose to be a chef as I love sharing and enabling people to share. MY cooking is inventive, creative, with a touch of fun, Modern but in the same time traditional. Structure is important but taste always come first. Blanding the right flavors from the different ingredients to ashier a wonderful tasteful work about. The produce for my dishes is bought form the market and local farmers daily. Philippe’s personality is reflecting in his cooking recreate dishes in a sensitive way and the final result is a real poetry. He uses seasonal produce reminding us of the strong French traditions and them ads a international touch. Philippe Approaches the kitchen with the same feeling and excitement as a fighter. Food is contenting changing and the world is getting smaller. So we can pick and choose form ingredients worldwide. Making cooking a never ending journey

Parcours

• A 17 ans Finaliste au championnat de France du dessert
• 1986 Lauréat du concours de cuisine EXP’HOTEL Bordeaux
• 1989 Vainqueur du concours «Minervois Jeune cuisine»
• 1993 Lauréat du Prix International Paul Louis Messonier
• 1999 Elu Grand de demain Gault & Millau et Jeune espoir Guide Champerard
• 2000 Meilleur Ouvrier de France
• 2002 Première étoile au Guide Michelin. Restaurant L’Oison Château des Reynats à Chancelade
• 2007 Promu Grand Chef Relais & Châteaux
• 2008 Deuxième étoile au Guide Michelin à l’Hostellerie de Plaisance à Saint Emilion
• 2011 Entrée aux Grandes Tables du Monde.
• Il recevra en octobre 2012 la médaille de l’Ordre National du Mérite.