Christophe Schmitt

Chef Christophe Schmitt's culinary philosophy is deeply rooted in authenticity, identity, and profound respect for the product, the seasons, and the producers. He champions a 'legible and sincere' cuisine, prioritizing the intrinsic essence of each ingredient and crafting dishes centered on taste and product integrity. His approach is driven by a desire for emotion and balance, aiming for meals that leave diners with a sense of harmony and lightness, rather than heaviness. He believes gastronomy should be a source of pleasure and contact, advocating for simple, well-chosen ingredients over expensive, exotic ones. Sourcing is fundamental to Schmitt's ethos. He is intimately connected with local producers and draws immense inspiration from the EHL's 3500m² organic educational garden, harvesting a diverse array of fruits, vegetables, and herbs daily. This direct 'earth-to-table' connection underpins his menu, celebrating regional plants, an orchard, and even beehives. He emphasizes leveraging the 'merveilles' found locally, such as Swiss trout, perch, and Lake Geneva crayfish, rather than sourcing globally, reflecting a reasoned, local, and responsible gastronomy. Schmitt's overarching vision is one of a 'living gastronomy,' enriched by subtle influences from his extensive travels, particularly in Asia, which inform his modern interpretations of traditional recipes. However, this global inspiration is always grounded in the specific terroir. At EHL, his philosophy extends to transmission, guiding students to understand the value of nature's offerings and the 'art du geste et de la précision du métier,' while designing dishes that are both pedagogical and gastronomically excellent, without compromising on technicality or taste. Chef Schmitt's technical style is characterized by precision, balance, and a singular focus on taste and product respect. His plating is described as 'precise, équilibrées, centrées sur le goût et le respect du produit,' aiming for a visual and culinary experience that elevates the essence of each ingredient. He meticulously crafts dishes where 'every element is respected and elevated,' ensuring a 'legible and sincere' presentation that speaks directly to the quality of the components. His technique involves a subtle integration of global inspirations, particularly from Asia, to reimagine traditional recipes with a modern twist, yet always anchoring the flavors in the reality of the local terroir and seasonal availability. The chef's approach prioritizes lightness and harmony in flavor profiles, ensuring diners experience a 'justesse et d’harmonie' without any sensation of heaviness. He draws inspiration from nature, often reflecting on new ideas during walks, leading to dishes 'anchored in the real' where terroir and emotion converge. While the text highlights his mastery, Michelin stars (Le Diane, Faventia), and awards (Rising Star of the Year, Prix culinaire international Taittinger), no specific signature dishes are named in the provided text.

Career

• Apprentice at Le Crocodile, Strasbourg
• Chef de Partie/Sous Chef at Restaurant Lameloise, Chagny
• Chef de Partie/Sous Chef at Villa Florentine, Lyon
• Chef de Partie/Sous Chef at Abbaye de la Bussière, La Bussière-sur-Ouche
• Chef de Partie/Sous Chef at Fouquet’s, Paris
• Executive Chef at Le Diane, Paris
• Executive Chef at Faventia (Domaine de Terre Blanche), Tourrettes
• Director of Restaurants at Multiple Restaurants, Macao, Taiwan, Hong Kong, Vietnam
• Executive Chef at Le Berceau des Sens, Lausanne

Mentored by Émile Jung, Jacques Lameloise, Davy Tissot, Olivier Elzer, Jean-Yves Leuranguer.