Philippe Etchebest's address book is full of hidden gems

Chef Philippe Etchebest, who is known for his focus on local cuisine and his close ties to producers and artisans in his region, shares five great places to buy soy sauce or good bread.

Mathilde Bourge Published today at 09:00

Known to television viewers for his role as a judge on *Top Chef* and as a restaurant turnaround specialist on *Kitchen Nightmares*, Philippe Etchebest is, above all, an outstanding chef. Now at the helm of several restaurants in Bordeaux, including Le Quatrième Mur (2 toques) and Maison Nouvelle (4 toques), the chef makes it a point of honor to work closely with producers and artisans in Aquitaine. From vegetables to honey to soy sauce, here are Philippe Etchebest’s top picks.

Vegetables from Domaine de Bagatelle, in Léognan

The Bordeaux-based chef highly recommends Christophe Guénon’s Domaine de Bagatelle. “I often say he’s a die-hard Gaul, because many vegetable farms have been bought up by developers, yet he’s always refused to sell his,” begins the chef of Maison Nouvelle. “ The estate has been passed down through the family for six generations. Christophe identifies as a farmer and advocates for organic agriculture focused on biodiversity and direct sales. What’s more, his farm is located in a former 14th-century monastery, complete with a stream… It’s a truly incredible place,” says Philippe Etchebest.

Where? Domaine de Bagatelle, Avenue de la Duragne, 33850 Léognan
@domaine.bagatelle

Honey from “L’Essaim de la Reine” in Auros

The chef at Le Quatrième Mur is quick to praise Romain Stiers, who worked for eight years in the renewable energy sector before becoming a beekeeper in southwestern France. “He practices transhumance with his hives, transporting them to unspoiled areas rich in nectar-producing plants. He ensures the maintenance and reproduction of his colonies through queen rearing. He’s truly modernizing the image of honey and the way it’s consumed with his delicious products,” says Philippe Etchebest.

Where? L’Essaim de la Reine, Abbaye Sainte-Marie du Rivet, 33124 Auros
@l_essaim_de_la_reine

Maison Shinko’s soy sauce, in Saint-Émilion

While filming for “Un chef au bout du monde,” Philippe Etchebest had the chance to taste a soy sauce in Japan made using traditional methods and aged in barrels for four years. A passionate advocate for local products, he searched for a soy sauce of equivalent quality in France before discovering those from Maison Shinko. “This soy sauce was born from the collaboration between Mr. Shinko, a master soy sauce maker in Japan, and a couple, Madina Querre and Adrien David-Beaulieu, who live in the heart of a Bordeaux vineyard. The sauce is made from soybeans and wheat; it’s very light in color and has subtle, refined, and delicate floral notes, ” says the chef.

Where? Maison Shinko, order online
@shinkosaucesoja

Domaine de la Valette, in Saint-Félix-de-Villadeix

Philippe Etchebest then wants to tell us about Arnaud Bourgeois of Domaine de la Valette, in the Périgord. “He’s a former veterinarian who worked as an executive in the animal health industry before leaving it all behind to take over this property with his wife, Fabienne. They’re doing incredible work here, combining charming guesthouses with a historic farm where they raise breeds that had nearly gone extinct, such as the Bazadaise cow, the Coucou de Rennes chicken, and Gascon turkeys. It’s truly fabulous! They also produce a few homemade products, such as pâté and sausage, of impressive quality.”

Where? Domaine de la Valette, La Valette, 24510 Saint-Félix-de-Villadeix
@lavaletteperigord

Padoca’s bread, in Eysines

Philippe Etchebest discovered this bakery, run by Paul Le Guennec and Elaine Caroloni, through his former pastry chef. “I was immediately blown away by their approach to bread. They use heirloom flours and 100% natural sourdough… It’s a mill-bakery where the emphasis is on tradition! ” The chef serves their bread at his restaurant, Maison Nouvelle, though he notes that it isn’t brought to the table right at the start of the meal, “otherwise guests would eat too much of it and wouldn’t be hungry for the main courses,” he jokes.