Fabien Ferré

Chef Fabien Ferré, though a native Burgundian, has deeply embraced the Mediterranean spirit, which now defines his culinary identity. He describes his approach as a "cuisine qui vient du cœur"—cuisine from the heart—rejecting unnecessary complexity in favor of an "essential" style. His unwavering philosophy is to make his dishes "lisible et cohérent dès le premier coup de fourchette du client," ensuring clarity and coherence from the very first bite. At the core of his ethos is an relentless pursuit of flavor, his "constant battle" being to "prioritise taste above everything else," aiming for an intense, novel tasting experience for his clients. His ingredient sourcing is deeply rooted in the Provençal terroir, where he holds a profound attachment to "local products, its sun-drenched fruit and vegetables, its olive oil." Ferré is a frequent visitor to the market at Sanary-sur-Mer, specifically seeking out fresh seafood and local produce. This respect for ingredients stems from his childhood, having spent summers with his farming grandparents, which instilled in him an early appreciation for producers and artisans that he actively seeks to "bring that to life across my cuisine." Beyond the plate, Ferré's overarching vision for La Table du Castellet encompasses a holistic guest experience. He understands that a Michelin-starred restaurant requires not only exceptional food but also a warm welcome, attentive yet relaxed service, and a precise "rhythmical service" ensuring no more than 15 minutes between courses. The sommelier's expertise in wine pairing and the meticulous crafting of the dessert—considered the meal's "final note"—are equally critical. A unique highlight is the *cave à fromages*, a dedicated room housing 50 to 80 cheeses, including many Provençal goat's cheeses and Burgundian Époisses, where guests are invited to select their own. Ferré's primary goal, even after achieving the highest accolades, remains to "assurer la qualité de l’année dernière et garder le même état d’esprit," emphasizing consistency and humility over relentless innovation. Chef Fabien Ferré's technical style, while described by himself as "plus un intuitif qu’un technique" (more intuitive than technical), is characterized by meticulous precision and a unique problem-solving methodology. When conceiving a dish, he takes "the problem in reverse," constantly asking "what I can remove" to distill the essence and concentrate on the product. His sauces are legendary, a result of his obsessive quest for perfection. Ferré credits his mentor, Christophe Bacquié, with teaching him to articulate his culinary emotions, focus his energies, and "think before acting." In the kitchen, he fosters a dynamic yet focused environment, addressing his team with camaraderie while maintaining high standards, emphasizing physical and mental well-being for all. His approach to flavor and plating culminates in what critics describe as one of the most "délicates et émouvantes cuisines méridionales françaises" of the moment. His Mediterranean-inspired dishes are refined and virtuous, elevating the natural flavors of ingredients, powerfully supported by "memorable full-bodied sauces." Plating is minimalist and direct: "un produit, un condiment, une sauce viennent simplement structurer chaque assiette." This directness ensures that flavors are impactful and harmonious, such as the jus de Livèche designed to "percuter" (strike) the artichoke of Provence. Among his legendary signature dishes and notable combinations that exemplify his style are: * Gambas rouge avec une rhubarbe tannée et un velours de corail (Red prawn with tanned rhubarb and coral velouté) * Jus de Livèche percutant l'artichaut de Provence (Lovage juice striking Provence artichoke) * Shrimp carabineros with Meyer lemon and coral roe sauce * Squid in marjoram * Mushrooms with cherries and almonds * Fennel with absinthe * Mackerel fillet in aloe vera vinaigrette

Career

• Apprentice at Le Rempart, Autun region
• Chef at Maison Troisgros, Ouches (near Roanne)
• Junior Chef (from 2013) at Hotel & Spa du Castellet, Le Castellet
• Head Chef (from 2023), Executive Chef at La Table du Castellet, Le Castellet