Stéphane Carrade

Chef Stéphane Carrade's culinary philosophy is deeply rooted in what he terms "Terroir progressif" – a progressive approach to local cuisine. This ethos emphasizes the paramount importance of the product itself, believing that exceptional cooking begins with exquisite ingredients. His sourcing is fiercely locavore, demonstrating profound respect for seasons and collaborating closely with local producers and bio farmers, such as Tanguy Robineau of Pépinière La Verdure. He actively seeks out the finest regional produce, constantly focusing his research on local products and his fishermen. Carrade's vision eschews unnecessary theatrical "mise en scène," preferring instead to allow the natural essence of the product to shine through. He strives for simplicity and accessibility in his dishes, ensuring guests can easily connect with the flavors. A core value, inherited from his grandmother, is generosity in cooking, combined with an unwavering commitment to giving pleasure through his food. He embraces adaptability, frequently changing his menu to reflect seasonal availability and to avoid monotony, driven by a continuous passion for creation and innovation. Beyond the kitchen, Carrade is dedicated to community engagement and sustainability. He has earned a Michelin Green Star for his commitment to durable gastronomy, actively participating in charitable dinners for organizations like the Banque Alimentaire and supporting events that highlight environmentally conscious entrepreneurs. His personal mission is to consolidate his achievements, constantly improve, and, as he states, to return to the fundamental notion of pleasure in all culinary endeavors. Chef Carrade's technical mastery is expressed through his "Terroir progressif" approach, which artfully elevates simple, terroir-driven ingredients through new, surprising, and subtle flavor associations. His style prioritizes the unadulterated expression of the product, deliberately avoiding complex staging to let the inherent quality of the ingredients speak volumes. Creativity is central to his process; he conceives dishes by first outlining ideas on paper, developing a title, scribbling concepts, and then meticulously crafting a technical sheet. His menu is remarkably dynamic, with one to two dishes changing weekly to maintain freshness and prevent monotony for his regular clientele. Carrade is renowned for his generous cuisine and a seasonal focus, adapting his preferred ingredients to what is best at the moment, from Bassin cuttlefish and other cephalopods to seasonal scallops, leeks, and truffles. He also expertly incorporates aromatic plants like geranium rosat and lemon thyme, even featuring a plant trolley for infusions. While the text highlights his innovative spirit with dishes like a "chou perdu," specific legendary signature dishes are not extensively detailed, though his entrée featuring local Casanova oysters, clams, Madiran mushrooms, and maritime plants exemplifies his commitment to regional ingredients. He also collaborated on a "rougail saucisse" using Southwest pork.

Career

• Executive Chef at Le Skiff Club (Hotel Ha(a)ïtza), Pyla-sur-Mer