Baptiste Poinot

Chef Baptiste Poinot's culinary philosophy is profoundly shaped by his Drômoise origins and childhood memories, resulting in a cuisine that is at once audacious, refined, and vibrant. He is dedicated to celebrating the essence of nature, emphasizing the purity of raw, seasonal ingredients sourced exclusively from 100% Drômois and Ardéchois producers. This commitment underpins a locavore and eco-responsible approach, notably demonstrated by his 2019 decision to forego seafood purchases in favor of freshwater fish from local rivers and lakes. His vision for Épithèque is to deliver an authentic, original, sustainable, and continually evolving gastronomic experience, marked by deep engagement and vivacity, yet always accessible and unpretentious. Poinot champions a 'virtuous' cuisine that respects both the environment and all individuals involved in its creation, from the cultivators to his dedicated team. He strives to infuse modernity and humanity into the dining ritual, moving beyond rigid protocols to offer more personalized service and foster an environment where his team can flourish. Ultimately, Poinot views cuisine as extending far beyond the plate; it originates in the soil, in the hands that cultivate, and in the profound connections forged with producers. It culminates in the diner's experience, the memories created, and the genuine rapport established around the table. His ambition is not merely to impress, but to genuinely move his guests, ensuring each dish narrates a compelling story – of a season, an emotion, or a shared moment – within a kitchen that is inherently alive, fluid, and free, guided by intuition and spontaneous inspiration. Chef Baptiste Poinot's culinary approach is defined by its sensitive, instinctive, and adaptive nature, profoundly influenced by his regional terroir and the inherent rhythms of the seasons. His technical mastery is evident in his ability to transform pristine local ingredients into dishes that are both audaciously refined and subtly elegant, often imbued with nostalgic echoes of his childhood memories. His focus on flavor and plating is dictated by the intrinsic qualities of the vegetal world, the seasonality of the produce, and the specific emotion he seeks to evoke. The cuisine is dynamically described as 'vivante, mouvante, libre' (living, moving, free), reflecting its fluid character, unbound by rigid structures, and continuously adapting to nature's bounty and life's evolving inspirations. While no specific signature dish names are provided in the text, Épithèque presents carefully constructed gastronomic menus that exemplify this fluid culinary narrative: a 3-course lunch menu and evening menus featuring either 5 or 7 courses, each designed as a holistic journey through his current creative expressions.

Career

• Chef de Cuisine/Gérant at Épithèque (formerly Flaveurs), Valence
• Chef Trainee at Restaurant Michel Chabran, Pont-de-l'Isère
• Chef Trainee at Maison Pic, Valence

Mentored by Michel Chabran, Anne-Sophie Pic, Joël Robuchon.