Damien Fagette

Chef Damien Fagette's culinary philosophy is deeply rooted in his Bergeracois peasant heritage, advocating for a non-negotiable commitment to seasonal and local products. His formative years, marked by farm-to-table Sunday lunches at his great-grandmother's, instilled in him a profound appreciation for authentic flavors and the freshest ingredients. This translates into a market-driven approach, where his menu is directly inspired by the « riches of this land of plenty »—from organic beef and Périgord walnuts to seasonal fruits, foie gras, and wild mushrooms. He actively engages with local producers, sourcing ingredients like bio beef from Domaine de Coutancie and fresh fèves directly from the market, embodying a short-circuit supply chain ethos. His vision is to « sublimer » these pristine ingredients through sincere and generous recipes, ensuring their natural taste is enhanced, not overwhelmed. He views cooking as an instinctive process, where the quality of the product dictates the dish. This reverence for ingredients extends to his passion for wine, which he considers an essential component that « amplifie le mets » and offers a « combinaison fabuleuse avec la gastronomie, » often crafting menus specifically to complement chosen vintages. Fagette's dedication is to a creative and contemporary cuisine that simultaneously honors the profound flavors of his terroir and the legacy of quality passed down through generations. Chef Fagette’s technical mastery is founded on a rigorous classical training, beginning with an apprenticeship at La Tour des Vents and further refined through stages at prestigious establishments like Rabanel, les jardins de l'Opéra, and the three-Michelin-starred Lameloise. This background has equipped him with the precision and imagination required for starred cuisine, yet his style remains intrinsically linked to product-centricity. His approach to flavor is to highlight the ingredient itself, employing condiments, seasonings, and garnishes merely to accompany and enhance, never to « détruire le goût. » Plating is thoughtful, focusing on texture and visual appeal, as exemplified by his « Huîtres céleri pomme verte » starter, which features céleri-rave purée, apple brunoise, and an oyster foam created with a siphon for a « belle couleur écume. » His most legendary signature dishes often showcase the region's bounty, particularly the Foie Gras du Périgord, which he expertly adapts across the seasons. Notable examples include his autumnal Foie Gras du Périgord served « en raviole avec un velouté de lentilles, » uplifted by a « huile de sésame pour trancher. » Other celebrated creations include the intricate « Millefeuille de Foie gras de canard, ris de veau & langoustines » and his « Mignardises de canard. » He is also known for his accessible yet refined dishes, like his festive « Huîtres céleri pomme verte, » designed to be original, flavorful, and approachable.

Career

• Second (Sous-Chef) at La Tour des Vents, Monbazillac
• Chef at La Tour des Vents, Monbazillac

Mentored by Marie Rougier-Salvat.