Grégory Halgand

Chef Grégory Halgand's culinary philosophy is deeply rooted in classic French gastronomy, refined through years of apprenticeship under some of France's most revered chefs. He elevates this traditional foundation with a distinct modern sensibility, evident in his innovative flavor pairings and refined plating. This approach is intrinsically linked to the seasons, with menus meticulously crafted to celebrate the peak freshness and quality of local ingredients. Chef Halgand places paramount importance on ingredient sourcing, actively seeking out specific, high-quality producers. His recent recognition has opened doors to exclusive collaborations with local suppliers, including Vaudois winemakers (such as those producing Chasselas), and direct access to regional specialties like Lake Féras, Breton artichokes, and St-Pierre. He champions a philosophy of 'generous entertaining,' where the quality and provenance of each component are integral to creating a memorable dining experience. Beyond the plate, his vision extends to maintaining a 'familial' atmosphere at Hôtel de Ville d'Ollon, ensuring authenticity and a welcoming environment for guests. He believes in staying true to his craft and his clients, rather than working for external accolades, focusing on consistent quality and the happiness of his patrons. Chef Grégory Halgand's technical mastery is a testament to his classical French training, acquired at legendary establishments such as Relais Bernard Loiseau, Georges V, and the Tour d’Argent. His style is characterized by precision and elegance, utilizing techniques like steaming delicate fish fillets (e.g., Féra fashioned into a 'boudin'), careful blanching of vegetables, and expert reduction for sauces like his signature Chasselas beurre blanc. He focuses on clarity of flavor and refined execution. His plating is artful and harmonious, described as 'French and classic with a touch of modernity on the accords and dressing.' He creates sophisticated flavor profiles, exemplified by an entrée featuring Breton artichoke hearts with a buckwheat praline and coriander emulsion, or St-Pierre with mandarin and citrus turnips. He often uses contrasting textures and temperatures to enhance the dining experience, such as a blue cheese ice cream with pear and smoked tea. His most celebrated signature dish, also known as his 'iconic dish,' is the 'Féras, crayfish and turnips with elderberries, Chasselas and white butter sauce,' which masterfully showcases local lake fish with precise preparation and a harmonious blend of flavors. Other notable dishes from his gastronomic repertoire include 'lamb and courgette violon' and 'blue lobster,' demonstrating his ability to elevate premium ingredients with classic yet modern flair.

Career

• Chef-Owner, Head Chef at Restaurant de l'Hôtel de Ville, Ollon
• Chef at Relais Bernard Loiseau, Saulieu