Maxime Chenet

Chef Maxime Chenet's culinary philosophy is deeply rooted in a profound love for the finest cuisine, a passion inherited and meticulously cultivated through generations. His core ethos centers on elevating exceptional local products, a principle he rigorously upholds by adapting menus to the seasons and the freshest market availability, particularly favoring fruits, vegetables, Mediterranean fish in spring, game in autumn, and truffles in winter. This unwavering commitment ensures that 'the product is king, always sublimated' within his kitchen. Maxime's vision is a harmonious blend of innovative and traditional inspiration, aiming to surprise guests and create unforgettable dining memories. He is guided by strong family values, shaped significantly by his extensive experience alongside his esteemed father, Serge Chenet (a Meilleur Ouvrier de France), and through formative internships at Michelin-starred establishments like Michel Troisgros and the Pourcel brothers. This dual influence has instilled in him a rigorous approach to execution, coupled with a talent for revisiting classic dishes by imbuing them with his unique personal touch. Focused resolutely on the future, Maxime continuously strives for progression, dedicated to offering the very best to guests at Maison Chenet. His cuisine also subtly bridges regional flavors, artfully combining the essence of Provence with that of Languedoc-Roussillon, reflecting both his family's heritage and adopted terroir. This philosophy underscores a commitment to culinary excellence, a respect for ingredients, and a continuous pursuit of gastronomic evolution. Chef Maxime Chenet's technical mastery is characterized by a precise, rigorously executed approach that honors tradition while embracing subtle innovation. He possesses a remarkable ability to 'revisit classic dishes while adding his own personal touch,' ensuring that each plate is a testament to both heritage and contemporary flair. His style is deeply product-centric, with a steadfast commitment to showcasing the 'exceptional products' of the family estate and the surrounding local terroir. Menus are dynamic, reflecting the season's bounty and the chef's daily inspiration, emphasizing the inherent quality of ingredients. Maxime's artistry in flavor and plating is evident in a cuisine that is both 'innovative and traditional,' designed to surprise and delight the diner. He meticulously balances textures and tastes, drawing on regional influences to create dishes that resonate with a sense of place. While much of the Maison Chenet's legacy is built upon the foundational brilliance of his father, Serge Chenet, Maxime masterfully continues this tradition, enriching it with his distinct signature. Among the Maison's most legendary signature dishes, which often feature seasonal rotation, are: the delicate 'lobster broth with licorice,' the innovative 'crispy calf’s head with langoustines,' and the exquisite 'lemon soufflé.' Other notable creations include a 'panacotta with parmesan, ancient tomatoes, pistou, and tomato sorbet,' a modern 'bao with Camargue bull gardianne,' and 'seared tuna with Provençal eggplant and virgin oil from Moulin Paradis.' The 'nage of langoustines with licorice leeks from Uzès' serves as a profound homage to his father's signature, seamlessly integrated into Maxime's repertoire. Further exemplars include 'Mediterranean red mullet fillet with a medley of purple artichokes and whisked bottarga butter,' and a 'farmhouse veal loin in a fine brioche crust with potato gnocchi, trumpet and chanterelle mushrooms, rocket, and garrigue herb jus.' These dishes collectively underscore Maxime Chenet's authoritative depth and refined artistry.

Career

• Intern at Michel Troisgros, Roanne
• Intern at Le Jardin des Sens (Pourcel brothers), Montpellier
• Intern at L’Hôtel de Paris, Monte-Carlo
• Intern at Le Cagnard, Cagnes-sur-Mer
• Chef at Le Prieuré, Villeneuve-lès-Avignon
• Chef at Les Airelles, Courchevel
• Chef at L’Oasis (Raimbault brothers), Mandelieu-la-Napoule
• Chef de partie at Le Bateau Ivre (Jean-Pierre Jacob), Courchevel
• Chef de partie at Ombremont, Le Bourget-du-Lac
• Chef at Entre Vigne et Garrigue, Pujaut
• Head Chef / Chef-Owner at Maison Chenet - Entre Vigne et Garrigue, Pujaut

Mentored by Serge Chenet, Michel Troisgros, Pourcel brothers, Jean-Pierre Jacob.