Maxime Szczepaniak

Chef Maxime Szczepaniak's culinary philosophy is deeply rooted in 'jusqu’au-boutisme' – a commitment to extreme thoroughness to imbue his cuisine with meaning. This ethos is built upon two unwavering pillars: exceptional taste and unwavering eco-responsibility. His approach is intuitive and intensely sustainable, driven by a desire for authenticity ('sans tricher') and to create emotional dining experiences for his guests. His ingredient sourcing is strictly locavore, with almost all products procured within a tight 20-kilometer radius of his restaurant, Mandibule, in Alixan. He meticulously selects organic, chemical-free vegetables daily from three direct producers, ensuring freshness and minimizing stock. He actively shuns exotic ingredients, opting for local alternatives like queen-of-the-meadow and chestnut to evoke flavors of vanilla and chocolate, respectively. Animal welfare is paramount, leading to strict requirements for fish sourcing (no overfished species, insistence on well-fed) and humane slaughter conditions. He actively supports a network of over a hundred responsible local producers. Sustainability extends to every facet of his operation. Maxime produces everything on-site, from bread with ancient grains to various condiments, eliminating processed foods. His commitment to anti-waste is legendary: every part of an ingredient, especially meats and fish, is utilized or re-employed, with rare organic waste transformed into compost for a future potager. He uses fermentation techniques for 'waste' products to create miso, kombucha, and lacto-fermented juices. Energy efficiency is achieved through 'mutualized cooking' and careful water management, like reusing cooking water for sauces. Financially, he prioritizes his values, ensuring fair wages for his staff and supporting a sustainable ecosystem over external investments that might compromise his model. He also champions employee well-being, including ergonomically raised workstations and strict adherence to work-life balance. Chef Szczepaniak, an autodidact who honed his skills at Thierry Marx's school and refined techniques under master chefs like Hélène Darroze and Bruno Verjus, demonstrates remarkable technical mastery. His style is characterized by a 'revalorization' of products, transforming ingredients and what might be considered waste into integral, flavorful components. He is a pioneer in fermentation, employing methods such as 'Shio Kogi' (fermented rice) for extended maturation, notably for his 18-day 'pigeon maturé,' which is then served with seasonal vegetables cooked in the bird's own juices. His approach to flavor and plating is intuitive and daring, focusing on 'menus à l'aveugle' that evolve with the seasons. He skillfully crafts 'condiments maison' from kitchen by-products. Maxime's dishes eschew imported ingredients like beef, veal, cacao, and vanilla, instead drawing on his roots for influences like Polish pierogi and subtle Vietnamese touches, while utilizing local flora and fauna. His desserts feature audacious flavor combinations, such as fennel, apple, and coffee, and he creates unique accompaniments like cacao-hazelnut bread for cheese, all designed to reveal profound taste while minimizing environmental impact. His legendary signature dishes include "Le Cœur des racines," a competition-winning Pithiviers featuring sandre and four vegetables, lupin, a herb sauce, and wild herb salad. The "pigeon maturé" is another emblematic creation showcasing his innovative fermentation techniques. He also features dishes like "Sandre de la tête à la queue," demonstrating his commitment to nose-to-tail philosophy.

Career

• Chef at La Cachette, Valence
• Chef at La Ruchotte, Beaune

Mentored by Thierry Marx, Hélène Darroze, Bruno Verjus, Christophe Aribert.