Andrea Calstier

Chef Andrea Calstier's culinary philosophy is a profound homage to his Provençal roots and classical French training, meticulously refined through his extensive experience in Michelin-starred establishments. His ethos is centered on crafting a soulful yet serene fine-dining experience that seamlessly blends tradition with modernity. At the heart of Calstier’s vision is a deep commitment to hyper-local and seasonal ingredient sourcing. He cultivates strong relationships with nearby purveyors, ensuring the freshest and highest-quality components. For instance, eggs are sourced from Staysail Farm, exotic mushrooms from Stewart-Watson Farm, and delicate greens from Tiny Greens, all within North Salem. This dedication to 'terroir' and the best produce from the Hudson Valley allows him to work with 'stunning components,' transforming them through careful experimentation and artistry. His overarching vision for La Bastide extends beyond the plate to the entire dining journey, creating an intimate, elegant environment styled as a modern farmhouse. Calstier champions the freedom of building a unique culinary offering, one that reflects his 'culinary DNA' while innovating constantly. He sees his work as a 'labor of love,' where 'there are no rules' and the menu is in a state of continuous evolution, pushing the boundaries of the dining experience in Westchester and beyond. Chef Andrea Calstier's technical mastery and artistic vision are deeply influenced by his training in Michelin-starred French restaurants and under the iconic Daniel Boulud. His approach to flavor and plating is characterized by delicate luxury, artful balance, and thoughtful experimentation, always rooted in the Mediterranean and Southern French culinary traditions of Marseille. He expertly infuses dishes with classic Provençal flavors, utilizing ingredients like fennel, anise herbs, pastis, and vibrant seasonal vegetables. Each plate is a testament to his precision and creativity, showcasing ingredients in their peak form. Among his legendary signature dishes are: a grilled gem lettuce salad paired with poached celtuce, cured egg yolk, and an olive oil sabayon; an amuse-bouche of bouillabaisse; the distinctive 'crab cracker,' featuring a crunchy exterior filled with crabmeat, passionfruit, and tarragon, topped with microgreens and coulis; Maine lobster served with creamy wild rice, baby cauliflower, and orange-blossom sauce; a refreshing ruby grapefruit with hibiscus and champagne; and La Bastide’s signature cœur de Guanaja chocolate, a delicate crêpe-like cylinder filled with freshly whipped, citrus-enlivened goat cheese and finished with a pillow of chocolate foam.

Career

• Chef Owner at Papilles NYC, New York, United States
• Chef tournant at Restaurant Daniel, New York City
• Chef De Partie at Restaurant Christophe Bacquié, Le Castellet, France
• Demi Chef De Partie at Abbaye de la Bussière, La Bussière-sur-Ouche, France