Lucas Dumelie

Chef Lucas Dumelie's culinary philosophy at Séchex Nous is deeply rooted in sustainability, a profound respect for the local terroir, and an unwavering commitment to authenticity. He champions a "cuisine durable et responsable," with a singular focus on magnifying the exquisite fish from Lake Geneva (Léman). His kitchen is a sincere celebration of its surroundings, highlighting not only the lake's bounty but also carefully sourced vegetables from neighboring market gardeners and aromatic herbs foraged from the restaurant's garden or nearby forests. This dynamic philosophy ensures that every menu thoughtfully evolves with the seasons, daily harvests, and fresh arrivals, creating a "cuisine vivante et ancrée dans son territoire" where each dish tells a unique story of a specific season, a distinct landscape, and a cherished relationship with local producers. Dumelie's approach is defined by cooking ingredients with "sobriété" to preserve their innate freshness and reveal their true character. This embodies his vision of a "cuisine juste, simple en apparence mais exigeante dans le fond," guided by uncompromising product quality and the truth of the culinary gesture. His work is a "cuisine d’auteur" that is clear, sincere, and profoundly respectful of living ingredients. Each element, from the lake's fish to the garden's herbs, contributes to a narrative, elevating the territory without artifice but with genuine emotion, fostering authenticity, humanity, and generosity. Chef Lucas Dumelie's technical mastery at Séchex Nous is distinguished by "cuissons précises," "sauces pleines de relief," and a confident "sens du goût assumé." His signature cooking technique, particularly for fish, involves confiting it meticulously in butter. This method ensures the fish is entirely cooked yet retains a remarkably melting texture and an almost raw appearance, showcasing a delicate balance of precision and finesse. Sauces are a hallmark of the house; always rich and flavorful, they are generously presented on the table, inviting guests to revisit them as desired, enriching the dining experience with an element of shared indulgence. Desserts mirror the rhythm of the harvests, featuring seasonal delights such as a vibrant strawberry-rhubarb association brightened with basil, or a luxurious double crème de Gruyère meringuée, served alongside blackcurrant ice cream and a purée of blueberries. A legendary dish that exemplifies his artistry is the "Truite lacustre en double sauce, confite au beurre, blettes, sabayon à l’oseille et savagnin, sauce vigneronne." This preparation perfectly encapsulates his commitment to elevating local ingredients through precise technique and exquisitely layered flavors.

Career

• Stage at Frères Roca, Girona, Spain
• Stage at L’Auberge du Cheval Blanc, Charente, France
• Apprentice at Rémy Martin, Cognac, France
• Commis at Georges Blanc, Vonnas, France
• Chef de Partie at Georges Blanc, Vonnas, France
• Sous Chef at La Bouitte, Saint-Martin-de-Belleville, France
• Executive Chef at Séchex Nous, Margencel, France

Mentored by Philippe Lhomme, Philippe Saint Romas, Georges Blanc, René Meilleur, Maxime Meilleur.