Philippe ETCHEBEST


A unique moment getting to know this chef with a big heart

"Cooking is a daily celebration. It brings people together around their greatest gift - the joy of sharing."

Meilleur Ouvrier de France in 2000, Philippe Etchebest won his first star at the Château des Reynats in the Périgord. He joined the Hostellerie de Plaisance in 2004 and in March 2008 was awarded a second star in the prestigious Guide Michelin. On Saturday, December 21, 2013, he conducted his last service and parted company with the Hostellerie de Plaisance.

In 2014, a year of renewal, the chef is setting himself a new challenge, which he is keeping closely guarded for the time being…

If we had to try to describe his style of cooking, we would call it inventive, adaptive and playful. Armed with his solid classic background, he is firmly turned toward the future.

“Meilleur Ouvrier de France”: For Philippe Etchebest, winning this nationwide French competition is above all recognition of a craftsman’s know-how and expertise.

With each season, he keeps the techniques and savors of traditional French cuisine uppermost in his mind, while often adding notes drawn from international culinary culture. He also places capital importance on the architecture of his dishes, since we also feast with our eyes.

An athlete as well as a chef, for him cuisine is a passion and sport a physical release. Switching between rugby and boxing allows him to find the perfect balance.

He says himself that he enters the kitchen as if it were a stadium or a boxing ring. Both for the pleasure and the thrills and spills of the kitchen.

This is a wonderful opportunity to spend quality time with this chef :
Available for seminars, cooking classes and more.





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