Vincent Ferreira

Chef Vincent Ferreira's culinary philosophy is profoundly anchored in his Burgundian heritage, manifesting as a sincere, instinctive, and season-driven cuisine. He is driven by a deep desire to allow the terroir to speak through each dish, always prioritizing genuine flavor and an elevated sense of 'gourmandise.' His approach is a harmonious blend of authenticity, precision, and excellence, forging a contemporary gastronomic identity that simultaneously honors classic traditions and boldly looks towards the future. His dedication to ingredient sourcing is exceptionally rigorous, with a focus on local, sustainable relationships. Ferreira personally ventures within a 100-kilometer radius of Château de Courban to procure ingredients, establishing direct connections with local producers and breeders. This commitment ensures access to premium escargots, garden-fresh vegetables, artisanal butter from family enterprises, organic lamb, honey, cheeses, and regional herbs. His unwavering principle is to adapt his culinary creations to the dictates of nature—its seasons, rhythms, and available yields—rather than imposing a predefined structure. Ferreira's overarching vision for the Château de Courban is to not only preserve its Michelin star but to continually elevate its gastronomic narrative. He embraces the 'positive pressure' of this ambition as a catalyst for daily engagement, describing himself as an 'éternel insatisfait' (eternally unsatisfied) who relentlessly pushes his own boundaries. Beyond the plate, he champions the transmission of regional culinary savoir-faire and strives to cultivate a nurturing and progressive environment within his brigade, believing firmly in the power of open dialogue and constructive feedback to foster advancement. Ultimately, his cuisine is one of deeply held convictions, designed to deliver unadulterated pleasure. Chef Ferreira's technical mastery is the product of an intensive training within France's most illustrious triple-Michelin-starred establishments, including Maison Lameloise and L'Oustau de Baumanière. Under the mentorship of luminaries such as Glenn Viel and Lowell Mesnier, he assimilated a rigorous yet creative and expressive culinary style. His approach is defined by precision, eschewing rigidity, and a profound 'no waste' ethos that sees every component of an ingredient utilized. Vegetables are meticulously worked to their fullest potential, sauces are ingeniously constructed from trimmings, and jus are concentrated to achieve unparalleled depth. At the heart of his flavor profile is a powerful emphasis on the vegetal world. Ferreira adeptly challenges conventional perceptions of vegetable-centric cuisine by imbuing his dishes with extraordinary gourmandise. He exclusively crafts sauces from vegetables, demonstrating innovation while upholding the integrity of classical bases. This same exacting standard extends to his work with meats and fish; whole animals are expertly broken down and adapted to suit the specific characteristics of each cut, reflecting a dynamic, non-standardized approach. Fish, which he affectionately refers to as his 'péché mignon,' receives equally meticulous attention. Among his most emblematic creations is an innovative 'onion dish,' a fully vegetal composition that is rich, surprising, and ingeniously designed to convert even the most fervent meat-eaters to the sumptuousness of plant-based cooking. Another signature that encapsulates his philosophy is the 'Charolles AOP beef, roasted in slices, marinated sardines,' a dish that eloquently expresses his profound connection to Burgundian products, seasonality, and a dialogue with his roots, seamlessly blending authentic ingredients with inventive flair. The 'fondant agneau' (melting lamb) also stands as a testament to his comprehensive and respectful treatment of quality meats.

Career

• Apprentice/Cook at Brasserie (early career), Burgundy region, France
• Chef at La Bastide de Moustiers, France
• Chef at Maison Lameloise, France
• Chef at L'Oustau de Baumanière, France
• Chef at Pierre Gagnaire, London, UK

Mentored by Glenn Viel, Lowell Mesnier.