Franck Putelat

Chef Franck Putelat's culinary philosophy is deeply rooted in a client-centric approach, emphasizing sincerity, freedom, and an unwavering curiosity of taste. He views himself as a "merchant of taste" (commerçant du goût), with a primary mission to satisfy those he cooks for, rather than chasing accolades. This ethos translates into an "instinctive cooking" style, where he meticulously listens to and connects with the product, prioritizing the moment over rigid dogma. He encourages diners, and himself, to keep their "taste buds curious, attentive, without any preconceptions." His approach to ingredients is one of profound respect and high standards, heavily influenced by his training under Georges Blanc, where he learned that "the butter, the milk, the cream should smell of the cow!" Putelat insists on the highest quality products, adhering to precise sourcing and maintaining strong relationships with local producers. He even cultivates his own vegetable gardens to supply his kitchens, ensuring freshness and provenance. A defining characteristic of his flavor profile is the deliberate integration of bitterness and acidity, which he describes as essential elements that "structure a plate and add relief." Ultimately, Putelat's overarching vision is to tell a story through his dishes, crafting them with artistry and finesse while remaining true to the principles of work, rigor, constancy, and the classical precepts of Escoffier. He is a master of reinvention, taking emblematic regional dishes and transforming them with audacity and refinement. Despite the pressures of two Michelin stars and the challenges of the industry, he remains passionate and finds deep satisfaction in the daily challenge of his craft, always striving for excellence and the ultimate dream of a third star, driven by a commitment to his clientele and his enduring love for gastronomy. Chef Franck Putelat’s technical mastery is characterized by an elegant alliance of land and sea, precision, and a profound understanding of flavor dynamics, particularly the interplay of bitterness and acidity. He "chisels his plates like telling a story," employing sophisticated techniques that have evolved over two decades, making his dishes increasingly technical while retaining their essence. He focuses on "cuissons à la minute" (à la minute cooking) and innovative methods, such as cooking fish with a lamp, to achieve specific textures and tastes. His plating is renowned for its freshness, delicacy, and meticulous balance, often creating harmonious contrasts in depth, sweetness, and crunchiness. His legendary signature dishes include: - **Bouillabaisse... Duck Foie Gras**: An audacious fusion of land and sea, born from a spontaneous idea, refined with a green crab consommé and saffron pistils. - **Crecy**: A celebration of freshness and delicacy, featuring freshly caught fish adorned with a subtle lacquer, balanced with natural almonds and a lively carrot and ginger juice. - **Parmentier**: A modern marine reinterpretation of the classic, incorporating Mediterranean biju (violet), iodized samphire, smoked ratte potato, and delicate cockles for a complex harmony of flavors. - **Cassoulet... Pigeon**: A refined reimagining of the regional cassoulet, honoring Carcassonne's heritage by replacing partridge with pigeon offal, homemade sausage, Castelnaudary beans, and dried tuna belly, presented as a lighter, more gourmet version. - **Poireau façon marron glacé**: Leek prepared in the style of a candied chestnut, showcasing inventive vegetable preparations. - **Asperge (du jardin) en encornet**: Asparagus from his garden, creatively presented with squid, emphasizing seasonal and fresh produce.

Career

• Student at École hôtelière de Coligny, Coligny
• Apprentice at Chef René Corot's Restaurant, Unknown
• Commis Chef at Hôtel de France, Jura region
• Military Service Chef at Hôtel de Matignon, Paris
• Chef at Taillevent, Paris
• Chef De Cuisine at Georges Blanc, Vonnas
• Chef Cuisinier at Hôtel de la Cité (La Barbacane), Carcassonne
• Propriétaire / Chef Cuisinier at La Table de Franck Putelat, Carcassonne

Mentored by René Corot, Georges Blanc, Frédéric Blanc.