Yoann Amado

Chef Yoann Amado's culinary philosophy is deeply rooted in traditional French cuisine, serving as a foundational bedrock upon which he builds his distinctive creations. This classical training, honed during seven years under Eric Fréchon at Le Bristol and further refined at La Tour d'Argent and Maison Claude Darroze where he earned a Michelin star, provides the technical mastery and respect for heritage that defines his work. His approach, however, is far from static. Amado actively seeks to enrich this French tradition by incorporating subtle yet impactful touches of Japanese and Spanish inspiration, a reflection of his own diverse origins. This fusion manifests as an unexpected layer of complexity and nuance, elevating familiar dishes with a fresh perspective. The core ethos, a single driving principle, is 'gourmandise' – a profound appreciation for rich, indulgent, and delectable food. This translates into a commitment to showcasing the finest local terroir, with a particular emphasis on the products of Sauternes and the South Gironde region. His close relationship with Château Guiraud’s organic potager is evident, as he meticulously sources ingredients, only taking the precise quantity of vegetables needed, demonstrating deep respect for nature and its cycles. His vision at Le Cercle Guiraud is to offer an "emancipated and gourmet signature," reinterpreting the fundamentals of French gastronomy with a blend of freshness, boldness, elegance, and a convivial spirit of sharing. Chef Amado's technical mastery is evident in his precise execution and innovative reinterpretations. He applies meticulous knife work, as seen in his perfectly cut tuna tartare, and employs sophisticated techniques like confiting watermelon whole to create a surprisingly complex gaspacho. His use of a siphon for sabayon (Maquereau Petit Guiraud) speaks to a desire for lightness and textural contrast, while his playful yet refined transformation of aubergine, rolled thin and fried in tempura to mimic a pizza, showcases both skill and creativity. His approach to flavor and plating is characterized by a delicate balance between powerful, 'marked flavors' and 'delicate perfumes,' often achieving an 'explosion of freshness.' The fusion of French, Japanese, and Spanish influences is central, exemplified by dishes like 'Poulpes à la galicienne' set to join his menu. He crafts dishes that are 'well-mastered, without frills, just the essential,' ensuring every component serves to enhance the overall experience. Wine pairings are integral, designed to create an 'élégance lumineuse' or a 'subtle dialogue' with the cuisine. Among his legendary signature dishes are: * **Maquereau Petit Guiraud**: A contemporary reinterpretation of mackerel, highlighted by a Sauternes gel and a mustard and Xérès sabayon, showcasing a modern vision for a flavorful fish. * **Ris de veau rôti aux éclats de noix, céleri rave, sauce suprême parfumée au vin d’Arbois**: Roasted veal sweetbreads, a classic, elevated with the crunch of walnuts, tender celeriac, and a supreme sauce infused with Arbois wine. * **Thon en tartare, gaspacho de pastèque confite, crème légère au citron vert, caviar Osciètre**: A precisely cut tuna tartare paired with an inventive, confited watermelon gaspacho, a light lime cream, and Osciètre caviar. * **Aubergine cuisinée comme une pizza**: An imaginative dish where aubergine is rolled thin, fried in tempura, and then assembled with traditional pizza toppings, delivering a surprising textural and flavorful experience. * **Pigeon grillé aux sarments de vignes, piperade des cuisses confites, framboises et sauce diable**: Pigeon grilled over vine shoots, accompanied by a rich piperade made from the confited thighs, fresh raspberries, and a piquant sauce diable.

Career

• Executive Chef at Le Cercle Guiraud, Sauternes
• Chef De Cuisine at Maison Claude Darroze, Langon
• Sous-chef De Cuisine at Groupe Tour d'Argent, Paris
• Sous-chef De Cuisine at Publicis Drugstore, Paris
• Chef De Partie at Le Bristol Paris, Paris

Mentored by Eric Frechon.