Sébastien NABAILE

Pastry Chef : 2 restaurants Pastry chef Sébastien Nabaile officiates at La Table de Pavie - Hôtel de Pavie 4 toques. His sweet creations make the restaurant famous and delight the palate.

Presentation

"I'm a great believer in meeting people. " In his career, Sébastien Nabaile has rubbed shoulders with some of the biggest names in cuisine and catering. He has shown himself to be loyal, talented and hard-working, with a form of humility that has always kept him on the alert to progress. Now, at 35, the chef at Château de Pavie in Saint-Émilion is showing that he has the makings of one of the greatest names in his field .

A path to excellence in pastry-making

After studying pastry, chocolate and confectionery at the Saint-Chamond hotel school, he went on to obtain a BEP (vocational diploma) in cuisine and restaurant management, and completed his apprenticeship in local restaurants. His first decisive encounter was with Marc Meneau at L'Espérance in Saint-Père-sous-Vézelay. "An incredible character, a great vision of French cuisine, the house was impressive and I was fascinated by the character. "

In 2012, a new opportunity presented itself. Sébastien Nabaile joined Philippe Etchebest at what was then called Hostellerie de Plaisance in Saint-Émilion, which he would never leave. "Several times, with my wife, who works with me, we almost left. But then chance, meetings and discussions with the chefs in place finally led to my decision. That's how I came to work here with Cédric Béchade, Ronan Kervarrec and now Yannick Alléno with his chef Sébastien Faramond. I have a great affection for this house and its owners, Mr. and Mrs. Perse.I feel good here, and I feel good vibes around me. "