Anthony Carballo

Chef Anthony Carballo's culinary philosophy is profoundly rooted in a deep connection to nature and the bountiful offerings of his immediate environment. As the chef at Notes, the gastronomic table within La Nauve, he champions a vision where the kitchen acts as a direct extension of the hotel's sprawling 4.5-hectare garden. His approach, while not aiming for an "illusory self-sufficiency," is dedicated to fostering a unique relationship with nature, the garden, and cuisine, ultimately designed to "create a connection between the environment and our guests, to act as a bridge to awaken our guests to the magic of our produce." This ethos dictates a sensitive and honest engagement with ingredients. The estate itself is a living pantry, featuring beehives for garden honey, a henhouse for fresh eggs, a citrus greenhouse, a diverse orchard, and a vegetable garden cultivated with ancient varieties, aromatic herbs, and red fruits. Local sourcing extends beyond the estate to include high-quality regional producers, such as trout from Gensac-la-Pallue. Carballo’s menu is ultra-fresh and ever-changing, entirely "dictated by the vegetable garden" and the daily arrivals and harvests, reflecting a commitment to seasonality and the authentic maturity of products. His cuisine is a rustic, country-style expression, deeply embedded in the rich gastronomic tapestry of a region nestled between forests, the sea, Cognac houses, and local farms. Chef Anthony Carballo's technical mastery lies in his art of simplicity and precision, eschewing artifice in favor of showcasing the inherent quality of the ingredients. His mantra is to "prepare them simply, humbly, as close as possible to their natural state," believing that when produce is exceptional, "the flavour is there; all you need to add is the cooking—that is, the right temperature, down to the degree. That’s when you get it just right." This approach results in dishes that are both authentic and deeply flavorful. His menus, often "carte blanche" tasting experiences of four or seven courses, are deliberately concise, featuring 4 to 5 starters, mains, and desserts, supplemented by daily suggestions. Signature dishes exemplify this philosophy: a sharing gratin of langoustines served with a cocotte of vegetables, revisited cordons bleus with small potato dauphines infused with garden herbs, or trout transformed simply into tataki or gravlax. Notable creations also include an elegant shoulder of lamb wrapped in aubergine leaves, accompanied by a ravioli and roasted lamb fillet, subtly seasoned with black garlic. He also collaborates closely with pastry chef Simon Souchaud, contributing to exquisite desserts like one centered on garden honey, coriander, and greenhouse lemon. Carballo further elevates the dining experience through unique "assemblage emotions" – innovative food-liquid pairings crafted with the barman Antoine Schilling, incorporating elements like kombuchas and fermentations, designed to create unexpected taste harmonies.