Stéphane DUCHIRON
Chef : 2 restaurants Stéphane Duchiron, Executive Chef at the Grand Contrôle (5 Golden Toques) at the Palace of Versailles since 2021, has built his career on his extensive experience working alongside renowned chefs. Today, he is a well-rounded and fulfilled chef.
Presentation
He began to make a name for himself in the early 2000s. At just 28 years old, he opened Les Fougères, a charming and unassuming restaurant in the heart of Paris’s chic17th arrondissement. Even then, he was serving traditional cuisine with a touch of modernity and creativity. It’s worth noting that the chef learned his craft at Lameloise (4 toques) in Burgundy, at L’Oasis in the South, and at Le Bon Accueil on Rue de Monttessuy.
A well-rounded chef
After studying at Ferrandi, he worked alongside Chef Daniel Judéaux, from whom he learned the importance of organization in the kitchen. He then moved on to Guy Savoy: “I discovered the rigor of a great classical kitchen and worked with game for the first time. ” Working with Jacques Lameloise, he discovered the culture of passing on knowledge and came to appreciate the chef’s rigor and humanity.
Passing on knowledge as a guiding principle
On the technical side, Stéphane Duchiron honed his skills under chefs Stéphane Raimbault and Roland Durand. The Franco-Asian cuisine they practice enabled him to become a master of technique.
Today, the chef draws on all his encounters and experiences behind the stoves at Le Grand Contrôle (5 Golden Toques) at the Palace of Versailles. Guided byAlain Ducasse’s vision, his cuisine focuses on seasonality, the importance of flavor, and simplicity. Game has become his specialty, and passing on his knowledge has become his mantra.
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