Frédéric Murati

Chef Murati's culinary philosophy is rooted in "discovery," serving as the cornerstone of his approach. He believes that entering a gastronomic restaurant should be an "adventure," a "common journey" where guests are introduced to unfamiliar flavors, novel preparations, and ingredients presented in a new light. His master-word, "faire découvrir," underscores his commitment to providing a "true gustatory experience" and ensuring that "surprise is always on the menu." This is vividly expressed through his signature "surprise menus" or "menus à l'aveugle," which evolve with his inspiration and the seasonality of premium raw materials. A fundamental aspect of his ethos is the deep reverence for terroir and local sourcing, particularly within the Périgord region. He emphasizes working with "noble products" and cherishes collaborations with local producers and artisans. The Périgord has profoundly inspired his cuisine, leading to pivotal encounters with suppliers like Caviar de Neuvic, which "reconciled him with French caviar," and the traditional Moulin de la Veyssière for its exquisite walnut and hazelnut oils. He celebrates seasonal regional treasures such as fresh truffles (December to January) and foie gras, seamlessly integrating them into his dishes. Murati’s overarching vision is characterized by a harmonious balance of "accords and contrasts," prominently featuring the "terre/mer" (land and sea) dynamic, a reflection of his culinary identity and his love for fish. He strives for "coherence" in all his choices, extending beyond the plate to the entire dining environment. Working closely with Valérie Gautherot, he curates tableware—cutlery, crockery, and glassware—that is "off the beaten path" and acts as "messengers of his cuisine’s identity," contributing to an "atmosphere of novelty and modernity" designed to evoke a "wow effect" for a clientele eager for discovery. Chef Murati's technical mastery is defined by "finesse, justesse des cuissons (precise cooking), and dressages soignés (careful plating)," as noted by acclaimed guides. His flavor profile expertly navigates "accords et les contrastes terre/mer," a testament to his extensive experience, including two decades at the two-Michelin-starred Sea Grill, a seafood specialist in Belgium. He skillfully blends classic French techniques—honed early in his career and later evolving beyond "cuisine au beurre" under Thomas Byrne—with innovative flair, even playfully incorporating elements like "frites cuites à la graisse de bœuf" (fries cooked in beef fat), a nod to his Belgian tenure, to "dérouter les habitudes périgourdines" (disrupt local Périgord habits). His dishes are visually striking, with meticulous attention to presentation, supported by selected "arts de la table" that amplify the modern elegance and "wow effect" he aims to create. His most legendary signature dish is the **Filet de veau accompagné d’une béarnaise de homard**, an emblematic "rencontre entre la terre et la mer" that perfectly encapsulates his culinary identity, combining Limousin veal with Breton lobster. Other notable creations include a **Pigeon au foie gras et aux figues** and a **Carpaccio de bar avec des coques et le caviar de Neuvic**, which garnered praise from Olivier Roellinger for its audacity and surprise.

Career

• Chef De Cuisine at Moulin de l’Abbaye Relais et Châteaux, Brantôme en Périgord
• Chef De Cuisine at Domaine des Etangs, Massignac
• Chef de cuisine at domaine de la bretesche, missillac
• Chef de cuisine at restaurant le sea grill, Brussels

Mentored by Yves Mattagne.