Fabien FERRÉ
Chef : 1 restaurant A young chef on the rise, Fabien Ferré heads up the kitchens at La Table du Castellet, offering delicate, precise cuisine." My career was predestined," says Fabien Ferré, who has always been immersed in the world of cooking. His parents were chocolatiers and his brother a pastry chef. After a CAP and a Bac Pro Cuisine, he apprenticed at Les Terrasses (with 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 his most influential chefs, who taught him the basics of cooking and his attachment to the product.
After a spell at Lameloise, Fabien worked for three years at Troisgros, where he honed his techniques and discovered a cuisine that was " clear and to the point".
In 2013, he was appointed chef de partie at La Table du Castellet, working with Christophe Bacquié, who taught him rigor and product quality. After ten years at his side, he takes up the post of executive chef.
Delicate Mediterranean cuisine
Fabien Ferré's cuisine is clear, emotional and resolutely product-driven. " It's the product that dictates my dishes". His authentic, creative and uncluttered approach focuses on the essentials: a well-sourced ingredient, good cooking and a "punchy" juice. He makes his own vinegars, which add a touch of acidity and tartness to his dishes.
His very Provencal and Mediterranean menu changes three times a year (the restaurant is open from March to November) and features local produce, especially seafood, with recipes evolving with the seasons and new arrivals. Among his signature dishes is the Provençal-style grilled squid, which he accompanies with a jus "un peu canaille". This dish reflects " my cuisine and my personality ", explains the chef. The seasons, the market, his discussions with producers, his brigade and his friends are inexhaustible sources of inspiration for Fabien, who also places great emphasis on vegetables: his "Expression Végétale" menu sublimates and pays homage to the vegetables of the Provencal terroir.
He's also keen to pass on his expertise, helping his chefs prepare for competitions such as the MOF, of which he himself has twice been a finalist. "I intend to try again one day," he promises.
Its restaurants
