Rémi Chambard

Chef Rémi Chambard's culinary philosophy is deeply rooted in his profound attachment to the Île-de-France territory, which he calls his 'country Paris' (Paris de campagne). Inspired by his childhood as a farmer's grandson and a butcher-charcutier's nephew, he holds an unwavering respect for the land and what nature provides. This foundational belief in using natural offerings and prioritizing product traceability is central to his ethos. He is fiercely dedicated to local sourcing, with an impressive 80% of his ingredients originating from Île-de-France producers. This commitment stems from a conscious shift in his cuisine, refined during a period of restaurant renovation when he spent time meeting local artisans and rethinking his approach. He views his cooking as a tribute to these 'craftsmen of the earth and water' who entrust him with their 'marvels,' enabling him to 'write the most beautiful cookbook every day.' His overarching vision is to highlight the richness, plant varieties, and culinary heritage of his adopted region. His creations are a direct echo of his walks through the Francilian landscape, resulting in a distinctly 'champêtre' (country) cuisine that celebrates freshness, local identity, and a profound connection to his environment. He firmly believes that 'good cooking first relies on the choice of ingredients,' emphasizing short supply chains for optimal freshness and taste. Chef Rémi Chambard's technical mastery is most evident in his profound command of sauces and seasonings, which he considers the 'DNA' of his cuisine. This expertise was honed as a 'chef de partie saucier' under Jean-Marie Gautier and through extensive study of Escoffier's treatises on sauces, leading to his ability to craft generous sauces, expressive broths, precise jus, and profound fonds. He often works with herb-infused oils and meticulously prepares his own vinegars from flowers like tagetes, beetroots, and lovage, showcasing a meticulous attention to flavor layering and aromatic complexity. His approach to flavor is described as gourmande, voyageuse (travel-inspired), concentrée (concentrated), and évolutive (evolving). He delights in working with seasonal ingredients such as asparagus, various mushrooms, tomatoes, game, and freshwater fish, often drawing inspiration from the flora and fauna of the surrounding forests and ponds for his vegetable and forest 'arabesques' on the plate. The dining experience at Le Corot often begins with a powerful mushroom broth designed to 'awaken the taste buds' and concludes with innovative desserts and a unique service for hot beverages where fresh herbs are prepared into pesto at the table, symbolizing his cuisine's natural spirit. His legendary signature dishes include: * **Tarte d’Avray / Tarte d'Auvray**: An iconic starter inspired by a Parisian 'friand,' featuring a rich farce of poultry, seasonal wild mushrooms (such as morilles des pins, girolles, or trompettes des Maures), raw Paris mushrooms, caramelized Roscoff onion, and an agastache sauce, often garnished with truffle. * **Ouzouer-le-Voulgis**: A dessert combining local raw cream, vanilla, and grilled black rice. * **Thoiry**: Confit zander (freshwater pike-perch) served with leeks, saffron, and a Suresnes white wine sauce. * **Nanterre**: A special brioche preparation. * **Cromeski au jambon de Paris et espuma de pomme de terre à l'oseille de Belleville**. * **Sauce au Champagne, infusée au « sinaigre » de sapin**: An inventive sauce accompanying a confit trout with caviar lemon and Pak-choi. * **Puissant jus de pigeon parfumé à la tagette**: Served with roasted pigeon finished on the barbecue and various beetroot preparations. * **Poire William rôtie, en gel, en sorbet**: Accompanied by a pear brunoise and saffron jus. * **Figue pochée dans un miel de tilleul**: Served with fig leaf ice cream and emulsion, and black fruits.

Career

• Student at Lycée hôtelier de La Rochelle, La Rochelle
• Chef at Le Royal, Deauville
• Chef at Hôtel du Palais, Biarritz
• Chef at Les Sources Caudalie, Bordeaux
• Worked with Chef Nicolas Masse at Unknown, Unknown
• Executive Chef at Les Étangs de Corot / Le Corot, Ville-d'Avray

Mentored by Jean-Marie Gautier, Nicolas Masse.