Luca Marteddu

Chef Luca Marteddu's culinary philosophy is profoundly rooted in a quest for authenticity and a deep respect for the vibrant terroir of Brittany. Influenced by his formative years under Pierre Gagnaire, he has distilled this sophisticated foundation into a sincere and unpretentious gastronomy that prioritizes 'true taste' above all else. He meticulously cultivates the "Breton soul" within his cuisine, ensuring every dish reflects the richness and vitality of the local landscape. His approach to ingredient sourcing is exceptionally regional and specific, highlighting local producers and their offerings. This includes a "florilège de champignons produits localement" (locally produced mushrooms), specific mentions of "asperges blanches de La Torche" (white asparagus from La Torche), "dorade grise de Concarneau" (grey sea bream from Concarneau), "scallops from Quiberon," "coquillages de la Forêt-Fouesnant," a "pig from Trevero farm," and "rhubarb from Domaine de la Source," and "strawberries from Le Bono." This granular focus on provenance ensures freshness and allows the unique flavors of the region to shine. Marteddu's overarching vision is to create an "agréable évidence gustative" – a delightful and obvious deliciousness – that resonates without need for ostentation. His cooking is a direct expression of the land and sea, transformed with precision and passion, offering a sincere gastronomic experience that celebrates the essence of Brittany. Chef Luca Marteddu's technical style is characterized by a "tranchante, précise et vibrante" (sharp, precise, and vibrant) execution, a testament to his rigorous training with Pierre Gagnaire. He demonstrates an exacting approach to flavor, building complexity through multi-component preparations such as intricate jus reductions (e.g., jus de crabe vert), delicate gels (gel citron with agar-agar), and infused creams (crème d’asperge blanche using asparagus peelings), all meticulously balanced to amplify the primary ingredients. His plating is an artistic expression of precision and natural elegance. Dishes are composed with careful thought, incorporating delicate garnishes like "petites feuilles de mélisse et des fleurs de myosotis" (small lemon balm leaves and forget-me-not flowers), and strategic placements of "points de gel citron" to add visual appeal and bursts of flavor. Among his legendary signature dishes are: the memorable steamed hake with butter, accompanied by its excellent white wine cream sauce, seaweed, and Timut pepper; the Concarneau grey sea bream; the blue lobster with garden sage; and the Bretagne langoustine, expertly seared, served with white asparagus from La Torche and a rich green crab jus. Other notable creations include sea bream cooked with infused salt, kombu and spirulina jelly, beet and borscht water, asparagus from La Torche and scallops from Quiberon; and a poached St. Pierre with caraway butter, coquillages de la Forêt-Fouesnant, and confit fennel.

Career

• Commis De Cuisne at Restaurant Peir par Pierre Gagnaire, la bastide de Gordes, Gordes
• Commis De Cuisine at Restaurant Peir par Pierre Gagnaire, la bastide de Gordes, Gordes
• Commis De Cuisine at Restaurant Peir par Pierre Gagnaire, la bastide de Gordes, Gordes
• Commis De Cuisine at Restaurant Peir par Pierre Gagnaire, la bastide de Gordes, Gordes
• Demi Chef De Partie at Restaurant Peir par Pierre Gagnaire, la bastide de Gordes, Gordes
• Demi Chef De Partie at Restaurant Peir par Pierre Gagnaire, la bastide de Gordes, Gordes
• Chef De Partie at Restaurant Peir par Pierre Gagnaire, la bastide de Gordes, Gordes
• Chef De Partie at The French Cafe, London, United Kingdom
• Chef De Partie at Matilda 159 domain
• Chef De Cuisine at Le Gavrinis, Baden

Mentored by Pierre Gagnaire.