Bastian Ruga

Chef Bastian Ruga's culinary philosophy at Circle is a bold, modern reinterpretation of gastronomy, prioritizing warmth, human connection, and unpretentious simplicity while upholding rigorous technical mastery. He seeks to deconstruct culinary solemnity, creating an atmosphere akin to a gathering of friends rather than a formal ritual. This ethos is evident in his relaxed service, the communal nature of his dishes designed to be shared and finished with bread, and the frequent absence of a detailed menu, fostering trust and surprise. His cuisine is deeply anchored in conviviality, drawing heavily from his Mediterranean (Spanish and Italian) and Pied-Noir roots, which manifest in his emphasis on sauces and the fundamental pleasure of "saucing" with bread. Ruga views his restaurant as a "circle of trust," where both his team and guests feel a profound sense of well-being. This overarching vision extends to a "gastronomie alternative" that deliberately shies away from traditional gastronomic stereotypes, aiming for an open and accessible table that tells his personal story through each dish. Sourcing is paramount, with a strong commitment to seasonality and local produce. Circle champions short supply chains, partnering with regional suppliers, markets, and producers to ensure freshness and to weave the local terroir into every plate. The kitchen adapts its menus dynamically to the rhythm of the seasons, showcasing the best of what the region offers, particularly with a significant vegetal dimension that sees vegetables treated as principal components, crafted with intensity and precision. Ultimately, Ruga's motivation remains simple: to make his clients happy. Chef Ruga's technical mastery is the unseen scaffolding supporting his "simple" yet profound cuisine. His style is characterized by an obsessive focus on sauces, which he considers the unifying element of a dish, meticulously reduced and clarified for depth and balance, providing the pleasure of "saucing" with bread. Precision is key in every aspect, from calibrated cooking temperatures to differentiated cooking techniques for vegetables, ensuring a harmonious interplay of textures. His plates are a testament to a "personal and creative" approach, blending terroir with modernity, informed by his experiences from acclaimed kitchens like Heston Blumenthal's, which instilled rigor and a spirit of experimentation. His flavor profiles are a vibrant tapestry reflecting his diverse influences: classical French training, global experimentation, and his familial heritage (Mediterranean, Pied-Noir) interwoven with a global curiosity that includes Asian gastronomy. This results in Franco-global flavor pairings, sometimes marrying unexpected elements or channeling Japanese influences through ingredients like yuzu-kosho. Plating emphasizes artistry and detail, where a "sense of detail is constant," with elements like "a sesame and yuzu powder here, an oxalis leaf there, agastache and mint elsewhere, never by chance but there to form the last pieces of a successful puzzle." The assumed presence of jazzy hip-hop music in the dining room is also a deliberate signature, reinforcing the relaxed and unconventional gastronomic experience. While Circle often operates on "carte blanche" or "blind" tasting menus, several dishes exemplify his unique style: * A standout example is his "cabillaud nacré à souhait, nappé d’une belle hollandaise à l’ail noir, servi avec une réconfortante brandade au gingembre" (perfectly pearly cod with black garlic hollandaise and a comforting ginger brandade). * Other notable creations include "artichauts frits, gel aux feuilles d’artichaut fumé, lassi de roquette, prunes et noisettes," his "entrécôte au ketchup de concombre" (entrecote with cucumber ketchup, blending red meat with an unexpected Asian-inspired sweetness), and a vegetarian "Gua Bao farci de pleurotes rôties avec salade de chou blanc, salade d’herbes hivernales, sauce « bulldog »." * Desserts are equally inventive, such as the "poire confite avec crème glacée au foin, crumble chocolat avec fleur de sel et écume tonka" (poached pear with hay ice cream, chocolate crumble, fleur de sel, and tonka foam) or the "marron, en crème, rapé aussi... bousculé par d’un côté du yaourt fouetté, un peu aigre, et de l’autre un sorbet de café, peu sucré, assez puissant" (chestnut with tangy whipped yogurt and powerful coffee sorbet).

Career

• Junior Chef at Christian Têtedoie, Lyon
• Junior Chef at Burgundy, Lyon
• Chef at Prairial, Lyon
• Executive Chef at Domaine des Séquoias, Isère
• Chef at Heston Blumenthal's restaurants, London, Geneva
• Chef-Owner at Circle, Lyon

Mentored by Christian Têtedoie, Gaëtan Gentil, Heston Blumenthal.