Fabien FERRÉ

Chef : La Table du Castellet A young chef on a meteoric rise, Fabien Ferré runs the kitchen at La Table du Castellet, where he serves up delicate, precise cuisine.

Presentation

“My career was predestined!” Fabien Ferré likes to say; he has always been immersed in the world of cooking. His parents were chocolatiers and his brother was a pastry chef. After earning a CAP and a Bac Pro in Culinary Arts, he completed his apprenticeship at Les Terrasses (under Jean Michel Carrette) and Les Remparts (with Daniel Rogie) in Tournus, then at Le Moulin de Martorey in Saint-Rémy. Jean-Pierre Gillot remains one of the chefs who has had the greatest influence on him; Gillot taught him the fundamentals of cooking and a deep appreciation for ingredients.

After a stint at Lameloise, Fabien worked for three years at Troisgros, where he refined his techniques and discovered a style of cooking that is “clear and gets to the heart of the matter.”

In 2013, he was appointed chef de partie at La Table du Castellet, working alongside Christophe Bacquié, who instilled in him a commitment to precision and the quality of ingredients. After ten years working alongside him, he took on the role of executive chef.

Delicate Mediterranean cuisine

Fabien Ferré champions a cuisine that is clear, imbued with emotion, and resolutely ingredient-driven. “It’s the ingredient that dictates my dishes.” His authentic, creative, and refined approach focuses on the essentials: well-sourced ingredients, proper cooking, and a “bold” sauce. He makes his own vinegars, which allow him to add a touch of acidity and tang to his dishes.

His menu, with strong Provençal and Mediterranean influences, changes three times a year (the restaurant is open from March through November) and showcases local produce, particularly seafood, with his recipes evolving with the seasons and daily arrivals. Among his signature dishes is Provençal-style grilled squid, which he serves with a “slightly irreverent” sauce. This dish reflects “my cooking and my personality,” explains the chef. The seasons, the market, his conversations with producers, his kitchen staff, and his friends are endless sources of inspiration for Fabien, who also places great emphasis on plant-based cuisine: his “Expression Végétale” menu elevates and pays homage to vegetables from the Provence region.

Deeply committed to passing on his knowledge, he mentors his chefs as they prepare for competitions, particularly the MOF, in which he himself was a finalist twice. “I plan to try again someday,” he promises.