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Stéphan PAROCHE
Chef : 1 restaurant
What sets La Table de Castigno apart is its two chefs. One of them, Stéphan Paroche, boasts an atypical background in the business. "Even as a child, I used to watch my father, head chef at L'Auberge des 2 Tours, preparing salmon en bellevue, guinea fowl or stuffed calf's head, concocting great buffets...".
His university studies led him for a time to other disciplines. "I did a DEUG in law and a degree in psychology. But during the vacations, I'd come back to the family restaurant to work. "In 1998, he stopped his studies and joined his father. "In fact, I used to watch him. He used to say that work 'flies', that you have to be on your toes. That was my apprenticeship."
The Auberge, now too small, was sold, and the family moved to La Magnanerie, a hotel-restaurant in Aubignosc. "My father was in the kitchen and my brother in the dining room, with my mother."It was a great business, but it came to an end when my father passed away. "I was asked to take over the management of the restaurant at a 5-star establishment, the Hameau des Baux, in Paradou. I worked with my partner, Justine Viano, with whom I still cook today. We quickly achieved a 14/20 rating in Gault&Millau," explains the chef.
Then the young couple decided to leave for Vietnam to open an ecolodge in Hôi An. The Covid-19 pandemic interrupted this new adventure. Back in France, Stéphan and Justine found themselves back in the kitchen for the reopening of Château de Castigno, in Occitanie. "We showcase our local suppliers, and do a lot of things ourselves. We produce beer, honey, wine, vinegar, gin, olive oil... Nature dictates our menus, and we're very proud of that."
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