How do you build a menu for a hotel? Interview with Louis Gachet, chef at Couvent des Minimes

Alongside his wife Pauline, Director of Catering, the chef takes charge of the entire culinary offering at Le Couvent des Minimes. Together, they have been given a "rare" freedom: carte blanche to imagine the gastronomic menu. immersion in the heart of this haven of peace.

Building a hotel menu with carte blanche

"Nothing was imposed on us. As long as our choices worked, we were left to our own devices. L'Occitane [editor's note: the hotel spa], for example, doesn't interfere in the menu," he confides. Since their arrival, the couple have been aware of the need to create a restaurant offering befitting this calm and serene location. "It was out of the question for the restaurant not to be on a par with the hotel, when the rooms, spa and facilities are exceptional. Guests expect the gastronomy to reflect the image of the place."

Despite certain opposing constraints, such as the distance between the kitchen and the dining room - 50 meters and a floor to climb - the chef and his brigade adapt to offer a striking cuisine. "Theexperience has to be all-encompassing, even stronger than the dishes alone," adds the chef.

"Our menu tells our story".

Entitled "Roots and influences", the menu tells the story of the couple's journey, from their beginnings to their arrival in Haute-Provence, at the Couvent des Minimes. The roots refer to Burgundy and the Jura, regions dear to the couple's hearts. The influences, meanwhile, represent the chef's current and future vision. "The entire menu is designed in this spirit", between memories of past experiences and the desire to adapt his identity to each location.

It's not just about ingredients and recipes, but also about techniques. Louis Gachet, for example, refers to a dish based on Mediterranean monkfish: "We cook them whole, cooked in salt butter, then they rest on grilled shallots. They are then glazed with lots of condiments, then served with a yellow wine condiment, a cep prepared like an Italiansaltimbocca."

A strong identity

When composing his menu, Louis Gachet echoes the houses he has worked in. Year after year, he builds a strong identity: "What's important to me is that customers feel our identity. I like the fact that they don't find this cuisine everywhere else, that it has a real signature."

The most important thing for the couple is that the memory of the moment remains engraved. "Sometimes we remember an exceptional dish, but often it's the overall experience that makes a lasting impression. And it's not just about the plate."

The meal varies with the seasons, sometimes from one week to the next: "If a single element is missing, we modify the entire dish. We work for a long time on its balance, so there's no point in keeping it if we upset it..." The only dish that doesn't change is the oyster, the chef's signature dish.

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The quest for simplicity

Far from the cuisine he began with two years ago, the chef has evolved, simplifying his dishes. "We had to gain in legibility, remove elements, and adapt to what our customers are looking for. It's hard to take a step back, but with constructive feedback, we can make our work evolve." Today, he offers a cuisine that resembles him, sincere and uncluttered, but also in keeping with the spirit of the establishment.

If the location invites you to tune in, it also influences the cuisine. The chef grows fig and immortal trees, for example, which are an obvious choice for the plates.

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A multi-faceted offering for a stimulating challenge

At the Couvent des Minimes, catering is not limited to gastronomy: bistronomy, banqueting, breakfast... This diversity creates emulation both in the offering and among the teams. Breakfast, considered a key element of the stay, has even led to the creation of a bakery within the establishment, to master every detail.