Stéphane Andrieux

Chef Stéphane Andrieux's culinary philosophy is deeply rooted in his heritage, stemming from a family of caterers, butchers, and pork butchers in Nontron, Périgord. His foundational training at the Lycée Hôtelier in Angoulême was profoundly shaped by mentors such as Didier Clément, who initiated him into the art of haute gastronomy and meticulous product sourcing, particularly for spices and herbs. The lasting "spirit" of Marc Meneau, whom Andrieux considers a mentor, continues to inhabit his kitchen even after twenty-five years, alongside influences from Anne-Sophie Pic's modern and creative approach. His core ethos revolves around a "classic cuisine" that he aptly describes as "local cuisine revisited." Andrieux embraces his origins wholeheartedly, integrating the rich fundamentals inherited from the gourmet traditions of Périgord and Quercy. This commitment extends to his ingredient sourcing, which is intrinsically tied to the Château de la Treyne's environment; produce is drawn from the château’s organic kitchen garden, local Périgord markets, regional truffle grounds, rivers, and nearby farms, yielding fresh eggs, honey, herbs, and seasonal vegetables. Andrieux views gastronomy as an extension of the landscape itself, rather than an isolated performance. His overarching vision dictates that cuisine must reflect the rhythm of the seasons and the unique character of the land, with menus adapting from truffle-centric dishes in winter to lighter fare served on terraces overlooking the Dordogne in summer. This approach frames his cooking as a profound "conversation between memory, inheritance, and renewal through food," emphasizing provenance, environmental awareness, and the continuous transmission of culinary knowledge through mentorship. Chef Andrieux's technical style is characterized by a "classic cuisine" that he renders "highly inventive and wonderfully mouth-watering," expertly reinterpreting regional dishes. He possesses a keen understanding of flavor dynamics, specifically aiming for dishes that "excite the taste buds incorporating acidity and bitterness." This precise approach elevates traditional ingredients, showcasing his mastery of regional products and a delicate touch in preparation. His legendary signature dishes exemplify his deep connection to the Périgord and Quercy terroirs. These include his iconic "presentation of foie gras," a sophisticated take on a regional staple. Other celebrated creations are his "green asparagus, raw and cooked on their pulp with truffle sauce," and the delicate "balluchon of poached egg, slightly truffled." He also showcases a meticulous preparation of seafood, such as "Blue lobster and mullet, expertly prepared and delicately served." For meats, his menu features magnificent "lamb ribs"—a tribute to the ewes of Quercy—alongside choice selections of "beef from Aubrac" and "milk-fed Corrèze veal," as well as artfully prepared "wild pigeon and ducks."

Career

• Student at Ecole hôtelière d’Angoulême, Angoulême
• Chef at Le Lion d’Or, Romorantin
• Executive Chef at Château de la Treyne, Lacave

Mentored by Didier Clément.