Stephan Paroche

Chef Stéphan Paroche, alongside his partner Justine Viano, champions a philosophy of 'gastronomie engagée'—engaged gastronomy—at Calice. This ethos transcends the conventional notion of luxury ingredients, focusing instead on elevating simple, often overlooked products like mackerel or anchovies to gastronomic heights, treating them with the same reverence as caviar. Their core principle is a deep respect for seasonality, listening to their producers, and staying close to the living world, ensuring that only ingredients in their prime are utilized. Ingredient sourcing is built on direct relationships and spontaneous encounters with passionate local producers, who, in essence, dictate the daily evolving menus. This commitment extends to a rigorous zero-waste approach, where every part of an ingredient is valued and transformed—fish offal becomes garum, vegetable peelings are infused into house beverages, and even strawberry stems are repurposed for refreshing welcome drinks. This conscientious method ensures that the essence of each product is maximized and celebrated. Influenced profoundly by their two-year experience in Vietnam and extensive travels in Asia, Paroche and Viano have integrated the principles of 'doing much with little,' focusing on the essential, and respecting the product without disguising its natural character. This Asian inspiration translates into techniques such as gentle cooking, fermentation, sophisticated broths, and a masterful balance of acidity, all serving to amplify the inherent qualities of the ingredients. Beyond the plate, their vision for Calice is to create a vibrant 'place to live' where the dining experience is a shared journey. They foster a gastronomy of relationships, emphasizing interaction and transparency, with the culinary process visible to guests. This approach moves away from rigid signature dishes towards a dynamic, daily composition, offering a 'haute couture culinaire' where each plate is a unique, bespoke creation, adapting to individual preferences and ensuring a constantly renewed experience. It is a generational redefinition of haute cuisine, prioritizing precision, vibrancy, and genuine hospitality over monumentality and distance. Chef Paroche's technical mastery is rooted in the art of elevating the humble, treating every ingredient with the respect traditionally reserved for luxury items. This involves meticulous preparation and an innovative zero-waste approach, transforming often-discarded elements—such as fish entrails into garum or vegetable peelings into bespoke beverages—into sophisticated components of a dish. His technique is deeply informed by Asian influences, employing gentle cooking methods, controlled fermentation, complex broths, and a precise command of acid balance to extract and enhance the purest flavors. Calice's culinary style is characterized by a 'cuisine végétale gourmande,' earning it recognition as a leading French restaurant in this category. Flavors are clear, structured, and bold, presented with refined aesthetics. The Mediterranean terroir is subtly expressed through cooking methods and a prominent use of vegetables, harmoniously complemented by a dialogue between olive oil and butter, a testament to the collaborative synergy with pastry chef Justine Viano. Desserts, often visually pure and fruit-centric, demonstrate a delicate interplay of temperatures and textures, extending the meal's narrative rather than merely concluding it. Contrary to traditional fine dining, Calice deliberately eschews a fixed menu and legendary signature dishes. Instead, the culinary approach is dynamic and responsive, with menus evolving daily based on seasonal availability from local producers and fishermen. Each dining experience is a bespoke creation, a 'haute couture culinaire' tailored to the guests' preferences and dietary needs, offering a unique, unrepeatable journey through the freshest ingredients of the day.

Career

• Chef at Calice, Béziers
• Chef at Château Castigno, Assignan
• Chef at X2 (Cross To) Hoi An Resort & Residence, Hoi An