Valentin Loison

Chef Valentin Loison's culinary philosophy is deeply rooted in a profound connection to nature, local terroir, and an innate desire to evoke emotion and surprise. Inspired by childhood memories of sharing and the joy of transforming simple products, he approaches cooking with an instinctual, almost "old-fashioned" authenticity. He eschews modern tools like thermometers for meat and famously doesn't taste his dishes, relying instead on profound knowledge and sensory intuition acquired through years of rigorous training. His ambition is to "bluff" the diner's intellect by reinterpreting familiar products in unexpected ways, challenging preconceived notions of flavor. His commitment to the land is paramount. Loison's cuisine is described as "vivrière et forestière, locale en somme," emphasizing subsistence and drawing heavily from the forest and local environment. He has personally cultivated a vast garden of 4000 plants around Bulle d'Osier, providing a constant source of flowers, herbs, and vegetables. His approach to sourcing extends beyond mere acquisition; he collaborates closely with local producers, focusing on the "complex usage of the plant" rather than mere yield (e.g., using leek flowers in their second year). He operates a zero-waste philosophy, receiving whole animals (fish, beef) which he processes entirely to utilize every possible part, ensuring respect for the product and the environment. Loison views each dish as a carefully composed piece of music, orchestrating a nuanced tasting experience. He strives for a rhythmic progression of flavors—acidic, gourmand, stewed, reduced, concentrated—designed to create distinct sensations with each bite. This intricate balance allows him to present dishes that can be complex and challenging, immediately followed by comforting, unifying sauces. Ultimately, his vision is to create a culinary destination where guests travel not just for a meal, but for a profound, sense-stirring journey that is deeply anchored in its local landscape yet introduces global influences through his unique preservation and fermentation techniques. Chef Loison is a master of preservation and fermentation, utilizing these techniques to infuse his dishes with a "touch of the garden" throughout the year and introduce a sense of culinary "travel." He crafts unique preparations like kimchi, harissa, and original fruit or vegetable oils and vinegars, all contributing a characteristic acidity to his plates. His approach to proteins is equally distinctive: he self-scales fish like pike-perch and trout, maturing them whole without salt to achieve a texture reminiscent of poultry. For meats, he receives entire carcasses, which he expertly prepares and grills over flame, embodying his "old-fashioned" cooking style and minimal intervention with quality products. Loison's artistry lies in his ability to deconstruct and reimagine familiar ingredients. He delights in taking "the opposite tack" with known products, surprising the palate with unexpected flavors and textures. His plating aims for an aesthetic experience that supports a rhythmic tasting journey, where each bite reveals new layers of nuance. Sauces are a cornerstone of his technique, serving to "bring everyone together" and provide grounding for more avant-garde components. He can also embrace extreme simplicity, serving a perfectly matured and flame-grilled piece of beef "without anything else," believing that a beautiful product sometimes needs no embellishment. His most legendary signature dishes include: * **L’échalote**: A legendary dish that has remained on the menu since the opening. A shallot is vacuum-sealed and held at approximately 45 degrees Celsius for 60 days, transforming it into a rich, almost black delicacy, served elegantly with polypode, a fern known for its subtle licorice flavor. * **Betterave, civet végétal, harissa de capucine**: A testament to his vegetarian and fermentation mastery, featuring preserved capucine flowers with their peppery, pungent notes, and a "civet végétal"—a rich, entirely vegetable-based civet sauce. * **Sandre de la Saône, sudachi & livèche**: (Pike-perch from the Saône, sudachi & lovage) - A notable fish dish showcasing his local sourcing and flavor pairings. * **Prédessert**: A unique transitional course designed to bridge savory and sweet, currently featuring goat's milk ice cream, Jerusalem artichokes, and caviar, demonstrating his playful and sophisticated approach to menu flow.

Career

• Chef at Hostellerie Saint-Germain, Jura department (39)
• Chef at Le Clos des Sens, Annecy-le-Vieux
• Chef at Mirazur, Menton

Mentored by Michel Portos, Davy Tissot, Joannic Taton, Cédric Grolet, Laurent Petit, Mauro Colagreco.