He hated to eat... today, this chef wins a Techniques d'Excellence trophy

Valère Diochet, chef at Méditeranéo - Château Capitoul (3 toques) in Narbonne, was awarded the Trophée Techniques d'Excellence, at the Gault&Millau Tour Occitanie-Andorre, held at Domaine de la Trinité in Mauguio on Monday April 13, 2026. The award, presented by Rougié's Gilles Drop, recognizes the excellence and expertise of a chef whose cuisine is a showcase for the Languedoc region.

From "doesn't like to eat" to top chef

Although he didn't like to eat as a child, as he discovered more and more about food, chef Valère Diochet quickly developed a passion for cooking. A native of the Vendée region, he began his career as a chef at the Strasbourg hotel school. He went on to perfect his technique with such great names as Bernard Loiseau, Guy Savoy, Dominique Le Stanc, Jacques Maximin at Le Negresco and Antoine Westermann at Le Buerehiesel, where he stayed for 15 years. This experience led him to open his own restaurant in 2004: Le Pont au chat in Strasbourg, with which he won the Grand de Demain 2006 prize, the restaurant remaining open for 11 years. Valère Diochet then moved on to Château Les Carrasses, where he worked for 4 years, before joining Le Méditerranéo, where he has been head chef since 2021.

A distinction that rewards the chef's technique and consistency

Today, the chef has been awarded the Trophée Techniques d'Excellence, five years after his arrival at Méditéraneo, a triply toqué restaurant since 2023. This distinction rewards a dense career path, forged within the great houses and characterized by a cuisine combining precision and rigor. at the crossroads of tradition and innovation, Valère Diochet's cuisine is deeply rooted in its terroir, and stands out for its refined showcasing of products from the Occitanie region. His cuisine embodies a contemporary interpretation of the South, combining elegance, technique and respect for local produce.