Christophe FASAN

Chef : 1 restaurant

Presentation

"In my village, we had a lot of association banquets. So, as a child, I was already in the skirts of the ladies who cooked the meals. I knew very early on what I wanted to do," says Christophe Fasan. After completing his training at the Toulouse Hotel School, he moved to Paris to work in the Flo Prestige brasseries, before joining the brigade at Le Canard sur le Toit, in Colomiers (Haute-Garonne). We were a small brigade of two or three, " he says, "so I learned how to manage and find out what I wanted to do in the kitchen.

He then helped open L'Amphitryon, in Castillon-du-Gard, as second-in-command to Claude Ribardière. He then joined Gérard Garrigues' brigade at Le Pastel . "He's a great chef who brought me a cuisine that I adore. If I hadn't had the opportunity to come here, I would have stayed with him for a while. "

"Ici " isthe name of Le Émile in Toulouse. Christophe Fasan joined the restaurant in 1996 to take up his first chef's post, which he never left. The house, renowned thanks to Francis Ferrier, is still renowned today for its cassoulet with duck confit. Christophe Fasan was named world cassoulet champion in 2017 .

Since 2019, the chef has also been officiating at La Table de Michèle, in Campsas, the village of his childhood. Alongside his brother Jean-Luc, he offers bistronomic-style cuisine .

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