Thomas Prod'homme

Chef Thomas Prod’homme's culinary philosophy is deeply rooted in respect for nature and his guests, delivering a cuisine that is at once gourmet, coherent, and playfully surprising. He describes himself as a simple, frank, and discreet chef, yet one who thrives on creativity and originality. His approach is one of continuous self-discovery, research, and self-questioning, exemplified by his experimental period during lockdowns which allowed him to reconnect with his culinary identity. A cornerstone of his ethos is the meticulous selection of ingredients, prioritizing local producers and often challenging himself to elevate 'non-noble' produce such as endives, Swiss chard, oyster mushroom stalks, and trout. He embraces the challenge of reintroducing guests to these ingredients, transforming them through artistry rather than relying on their inherent prestige. His menu at Baumanière 1850 beautifully intertwines Savoyard products with Mediterranean touches, a heartfelt homage to his Marseille roots. Beyond the plate, Prod’homme emphasizes the importance of fun and forward-thinking in his profession. He views cooking as a journey of constant testing and enjoyment, underpinned by strong team cohesion. He fosters a family-like atmosphere in his kitchen, valuing his team's well-being and their daily smiles. While achieving a second Michelin star would be a source of immense pride, he stresses that it is not an obsession; rather, guest feedback and his team's happiness are equally vital measures of success. His ultimate goal is to 'reconcile people with simple products, in sublimating them but without fuss,' creating dishes that evoke emotion and passion. Chef Thomas Prod’homme's signature approach is characterized by technical mastery and an artistic flair that elevates humble ingredients into surprising, emotionally resonant dishes. He enjoys challenging culinary norms, as seen in his playful dish names and presentations designed to elicit smiles and wonder from guests. His technical prowess is evident in creations like his original "jus sans jus" sauce, demonstrating an innovative manipulation of flavor and texture. His cuisine is a harmonious blend of regionality and personal heritage, seamlessly integrating Savoyard ingredients with a distinctive Mediterranean sensibility drawn from his Marseille origins. He actively seeks out and champions less conventional ingredients, demonstrating a commitment to sustainability and a desire to broaden diners' palates. A key aspect of his artistry lies in his ability to take simple, comforting flavors and refine them without losing their essence. Among his legendary signature dishes are: - **"Jus sans jus"**: A sauce lauded for its originality, embodying his inventive technical style. - **"La belle et la blette"**: A dish marrying chard with truffle, highlighting his ability to elevate unassuming produce. - **"La piste noire" / "La piste verte"**: Creations featuring 'piste,' a small Mediterranean squid, showcasing his regional influences and playful naming. - **Pâtes au jus de poulet**: A deeply personal dish inspired by his grandmother's Sunday roast, served at Baumanière (sometimes with truffle), renowned for its universal appeal and emotional impact. Future concepts also illustrate his innovative spirit, such as a proposed puffed socca crepe recalling pissaladière, and an elaborate dish titled **"Un petit détour par la plage"**. This pan-bagnat reimagining features Antibes samphire, black garlic aioli, and pink shrimp, presented on a bed of sand between glass layers, with a 'sea' of foam and hidden 'beach pebbles' beneath, accompanied by a message in a bottle and scented seawater for rinsing fingers. This exemplifies his theatrical plating and immersive dining experiences.

Career

• Season at L'Oustau de Baumanière, Les Baux-de-Provence
• Chef de partie at Le Peron, Marseille
• Chef de partie at L'Épuisette, Marseille
• Chef de partie at Hôtel du Castelet, Le Castellet
• Sous Chef at Les Pêcheurs, Antibes
• Chef de partie at K2 Palace, Courchevel
• Chef at Séjour café, Nice
• Chef de Cuisine at K2 Altitude, Courchevel
• Executive Chef at Baumanière 1850 / Le Strato, Courchevel

Mentored by Alain Burnel, Glenn Viel, Nicolas Sale, Jean-André Charial.