Olivier Valade

Chef Olivier Valade's culinary philosophy is deeply rooted in his Auvergne heritage and a career sculpted by experiences in prestigious kitchens across France, from Monaco to Paris and Brittany. His journey instilled a profound respect for terroir and an adaptability that allowed him to embrace the unique challenges of each region. He views the product as the principal element, believing it should remain "very raw" to preserve its intrinsic character, even as he expertly transforms it. Confronted with Auvergne's continental climate and a less diverse local product landscape compared to coastal Brittany, Chef Valade has ingeniously turned this limitation into a creative advantage. He believes that "what is on the plate must resemble the region," yet this principle doesn't restrict him to 100% local sourcing. Instead, he actively seeks solutions, such as collaborating with former Saint-Malo suppliers for exceptional seafood and establishing an on-site herb garden. This allows him to craft dishes that are both locally inspired and globally influenced, creating a "symphony of influences." Valade's approach is a delicate balance of elegance, authenticity, and technical precision, always prioritizing "gourmandise" and the emotional connection with the diner over minimalist trends. Influenced by the charismatic simplicity of Bernard Loiseau and the avant-garde vision of Alain Ducasse, he concentrates his technical mastery on supporting elements—vegetables, jus, and precise plating—while allowing the central ingredient to shine in its near-brut form. His ultimate aim is to create pleasure and lasting emotion, making his restaurant a true culinary "destination" where harmony between kitchen and service creates an immeasurable alchemy for a memorable experience. Chef Olivier Valade's technical style is characterized by a sophisticated blend of raw product respect and refined execution, drawing inspiration from his mentors, including the precision of MOF chefs and the "simplicity from complexity" ethos of Bernard Loiseau. He also admires Alain Ducasse's forward-thinking vision and Franck Cerruti's mastery of technique and 'justness.' Valade's plates are a testament to "elegance and authenticity, raw products and fine cuisine," where the primary ingredient—be it a langoustine, veal shoulder, or scallop—is presented "quasi-brut." His technical prowess is focused on the accompanying elements: meticulously prepared vegetables, intensely flavorful jus, and artful plating that highlights natural beauty. He embraces modern techniques, such as 36-hour slow cooking for meats and the Ikejime method for freshwater fish, ensuring unparalleled texture and flavor. Valade explicitly rejects minimalist portions, prioritizing "gourmandise" and the emotional satisfaction of his guests. His dishes aim to evoke the region while incorporating the best products from diverse origins, showcasing a "terroir-driven" philosophy blended with global influences. Among his legendary signature dishes are: * Paleron de Veau Bio: 36-hour slow-cooked organic veal shoulder, accompanied by a tagete citrus-infused carrot and crispy sweetbreads. * Noix de Saint-Jacques: Scallops served with a fricassée of girolles and a delicate crispy veil of dried bonito. * La Demoiselle des Mers: Langoustine presented with butternut cappelletti and a buckwheat vegetable sauce. He also frequently works with regional monkfish (with earthy notes) and praises the versatility and extraordinary quality of the scallop.

Career

• Chef at Cuisine du Premier ministre, Paris
• Chef (Trainee) at Relais Bernard Loiseau, Saulieu
• Chef (Trainee) at Hélène Darroze, Paris

Mentored by Bernard Loiseau, Hélène Darroze.