Jean-Baptiste Natali

Chef Jean-Baptiste Natali's culinary philosophy is deeply rooted in the principle of simplicity, which he believes is essential for sublimating the product and preserving its authentic taste and flavor. His approach is spontaneous, allowing the ingredients to shine naturally. He demonstrates a profound respect for nature and seasonality, strictly offering only seasonal dishes and adapting his menu daily based on market availability. This commitment extends to his ingredient sourcing, favoring local products from the Haute-Marne region, including truffles, a diverse range of fifteen mushroom varieties, wild plants, and regional vegetables, as well as local game. His inspiration is global and ever-evolving, born from a passion ignited by a mentor's storytelling. Initially influenced by Mediterranean cuisine, his extensive travels have since drawn him towards Asian gastronomy, and he is currently exploring the flavors of Latin America. These culinary journeys are not merely for discovery of new products, but also for learning new cooking methods and fostering exchanges with other Michelin-starred chefs. This dynamic curiosity ensures his cuisine remains fresh and innovative, as he frequently changes his menu to avoid repetition, constantly inventing and refining dishes. Chef Natali's technical style is characterized by a "classico-moderne" elegance, skillfully balancing traditional techniques with contemporary influences, all while avoiding "outrageous fussiness." His core principle is to work "spontanément" with ingredients, letting their inherent quality dictate the preparation and presentation. He integrates new cooking methods learned from his global travels, infusing his dishes with diverse inspirations while maintaining a strong foundation in regional terroir. His approach to flavor and plating is about creating a "voyage des sens," harmoniously blending local products with "touches d'ailleurs." He emphasizes the natural taste of ingredients, enhancing them through precise yet unpretentious techniques. Among his most legendary signature dishes are: * The "langoustine croustillante au riz soufflé, sorbet fromage blanc, oseille et caviar," a dish he particularly enjoys tasting himself. * A "Ris de veau glacé braisé, butternut, vinaigrette noisettes coriandre, jus court," showcasing his ability to elevate classic ingredients with inventive accompaniments. * Earlier signature creations included a delicate "compote de lapin en gelée," a refined "lapin cuisiné en râble et carré avec purée d’artichaut," an "épicé gaspacho," and a "pigeon aux têtes d’asperges panés aux amandes et pignons de pin."