What These 5 Dishes Reveal About Philippe Etchebest
As the head chef of the restaurants Le Quatrième Mur and Maison Nouvelle in Bordeaux, Philippe Etchebest tells us more about his culinary world through five dishes that perfectly represent the breadth of his gastronomic repertoire.
A media personality and a leading figure in the French culinary scene, Philippe Etchebest runs several restaurants in Bordeaux. These include Le Quatrième Mur (2 toques for the Brasserie, 3 toques for La Table d’Hôtes), Maison Nouvelle (4 toques), Le Classique (2 toques), and Signature, the Meilleur Ouvrier de France blends technical mastery with childhood memories, always with an emphasis on passing on tradition and sharing. For Gault&Millau, Philippe Etchebest reveals five dishes that have defined his career and shaped him into the chef he is today.
The dessert cart: a childhood memory
On December 23, 2025, Philippe Etchebest opened the restaurant Le Classique, where he puts traditional cuisine back at the heart of the menu.“At this restaurant, I wanted to elevate the dining experience, with flambéed dishes, carving in the dining room, and even a dessert cart! For me, it’s a real childhood memory, because my father already had one in his restaurant,” the chef tells us.“I’ve revived his recipes, like chocolate mousse, tarte Tatin, Saint-Honoré, flan pâtissier… but especially the île flottante, which is a huge hit!” he exclaims.“The dessert cart is a hit with everyone! And even when people aren’t hungry anymore, they can’t resist,” he says with a smile.
Foie gras and mushroom ravioli: a dish that has become a signature
The foie gras and mushroom ravioli is Philippe Etchebest’s signature dish.“I created it in 1996. At the time, I was in Saint-Emilion, and there was a mushroom farm not far from the restaurant. I’ve always loved eating pasta with mushrooms in cream sauce! One day, I had a piece of foie gras on hand, so I added it to the pasta, and the combination was magical. That’s how this dish was born,” recalls the chef. Still on the menu at Le Quatrième Mur, the ravioli has also become the star of Philippe Etchebest’s Signature restaurant.“It’s a street food concept where we serve ravioli in both savory and sweet versions, with a full menu for less than 20 euros,” he explains.
André Moreau-style sole and pear soufflé en croûte: two classics for the MOF
Crowned Meilleur Ouvrier de France in 2000, Philippe Etchebest is still deeply influenced by the two dishes from his semifinal: André Moreau-style sole and pear soufflé in a pastry crust.“These are two technically demanding dishes that I’ve adapted to bring them up to date. In particular, I reduced the sugar content in the soufflé, which was outrageous,” smiles the chef. Although the chef has never served these two classics in his restaurants, they have left a deep mark on his culinary journey.
Veal Blanquette: The Ultimate Family Dish
Veal blanquette is one of Philippe Etchebest’s favorite family dishes.“When cooked well, it can be transformed into an extremely sophisticated and modern dish,” says the chef.“I posted a recipe on my YouTube channel, and the people I meet who’ve made it usually tell me it’s absolutely amazing,” he says happily.“It’s a dish meant for sharing, a convivial meal that allows the person who prepared it to stay at the table with the other guests.”
Shrimp and Soy Sauce: A Local Dish with Japanese Accents
Philippe Etchebest is deeply committed to sourcing locally. That doesn’t stop him from drawing inspiration from cuisines further afield, as with his shrimp dish with soy sauce from Maison Shinko, located in Saint-Émilion.“We have an exceptional shrimp harvest in the Médoc! At Maison Nouvelle, we prepare a dish featuring blue shrimp prepared right in front of the customer, cooked on one side on a Dordogne stone, and drizzled with a little soy sauce. This really captures the essence of my cuisine: a beautiful ingredient, without too many frills!”
