Rémi CHAMBARD

Chef : 1 restaurant

Presentation

"I still remember the big family gatherings. My grandparents were farmers and my uncle was a butcher. From early childhood, Rémi Chambard was exposed to the localproduce of his native Charente-Maritime. At the end of the third year of secondary school, the teenager made three career choices: landscape gardener, sailor and chef. Particularly motivated by this last choice, he turned to gastronomy. In parallel with his CAP and BEP pastry diploma, he completed his first notable internship with Grégory Coutanceau at Les Flots restaurant in La Rochelle.

Rémi Chambard began his career in Groupe Lucien Barrière establishments. In 2005, he joined Éric Provost's brigade at the Le Royal Deauville hotel. This first experience in a palace opened the doors to the Hôtel du Palais in Biarritz, where he worked alongside Jean-Marie Gautier.

After the West Coast, Rémi Chambard ventured to other parts of France with the aim of discovering French gastronomy in its entirety. His first stop was the Grand-Hôtel du Cap-Ferrat, where he worked with Didier Aniès, before moving on to Les Sources de Caudalie, in Martillac (Gironde). It was there that he met Nicolas Masse, a meeting that proved to be decisive.

In 2012, the chef offered him the chance to take charge of the kitchens at the hotel Les Étangs de Corot, which then belonged to the same owners. There, he discovered a rich culinary heritage, which he shared in a recipe book, Les Étangs de Corot - Paris de campagne, published in 2016.

In 2019, the establishment was bought by the BL Hotels group, which wanted to give it a new lease of life. After eighteen months of refurbishment, Les Étangs de Corot has a new look. "I now have an exemplary work tool, and everything is always close at hand: watercress from Essonne, Domaine de la Chalotterie, where I get my butter and milk, peppermint from Milly-la-Forêt, asparagus and leeks from Argenteuil, spinach from Viroflay...". Just twenty minutes from Paris, Rémi Chambard champions a resolutely country-style cuisine that has been awarded 3 toques since 2017.

B. G.