Yohann Chapuis

Chef Yohann Chapuis's culinary philosophy is deeply rooted in a blend of rigorous discipline, passionate ambition, and a profound respect for terroir. Having trained in esteemed establishments, he emphasizes "maîtrise" (mastery) and "rigueur" (rigor) in his kitchen, believing in the continuous pursuit of excellence, akin to aiming for the "Ligue 1" in football and always striving for the next Michelin star. This disciplined approach is coupled with a generous spirit, manifesting in food that is both precise and abundant. His ethos extends to a zealous dedication to local sourcing, expressing an emotional connection to ingredients harvested nearby. He proudly states that "within a 60 km radius, we have almost everything we need," favoring a freshly picked zucchini flower or a Saône crayfish over a rare Alaskan crab, prioritizing quality, freshness, and proximity. This commitment is supported by collaborations with local producers, many of whom have backgrounds in hospitality, ensuring a symbiotic relationship that elevates the region's produce. Chapuis is also a fervent educator, deeply invested in transmitting his knowledge and "identity of his cuisine" to the next generation. He mentors numerous apprentices, noting their attentiveness to innovation while ensuring they grasp fundamental techniques. His kitchen environment fosters diversity, recognizing that different palates and perspectives, like those of his female apprentices, contribute to a richer blend of flavors. Ultimately, his vision is to craft food rich in "taste and emotion," creating a refined yet authentic dining experience that celebrates the finesse of Burgundy in an elegant, cocoon-like setting. Chef Yohann Chapuis's technical mastery is characterized by a "rigorous but generous" approach, blending classic French discipline with innovative techniques and a keen eye for flavor combinations. He applies an "amour des choses maîtrisées" (love of mastered things) to every dish, striving for precision, freshness, and compelling textures. His creativity is evident in his exploration of techniques like cryogenization, which he uses to enhance the taste and freshness of ingredients such as leeks, allowing for subtle and unique flavor marriages. Presentation is paramount, with dishes "exquisitely presented" to convey both taste and emotion. His legendary signature dishes showcase his sophisticated pairings and dedication to premium, often local, ingredients. Notable examples include: * Fleur de Courgette Farcie aux Girolles: A delicate zucchini flower stuffed with girolles mushrooms, balanced with Culatello ham, zucchini cream, and a rich girolles consommé. * Cuisses de Grenouilles en Tempura de Chlorophylle: Frog legs presented in a trio of preparations: light tempura with chlorophyll, a rich royal with parsley butter, and a soup infused with absinthe and parsley oil. * Noix de Ris de Veau Dorée au Sautoir: Pan-seared sweetbreads served with chard, Cazette du Morvan, tarragon mustard, and a demi-glace featuring mustard seeds and verjus. * Langoustine du Danemark Cuite Nacrée: Gently cooked langoustine, complemented by Osciètre de Madagascar caviar, raviole of the claws, cedrat lemon, and a sabayon of coral butter.

Career

• Trainee Chef at Lameloise, Chagny

Mentored by Lameloise.