Valère DIOCHET
Chef : 1 restaurant At Méditerranéo - Château Capitoul in Narbonne, Valère Diochet sublimates seafood and Languedoc produce. A 3-Toques chef, he offers a cuisine of terroir and precision.
Presentation
" When I was little, I didn't like to eat, I was very picky. Then, as time went by, I tasted products and it clicked! "After starting out with Michel Kéréver at the Lion d'Or in Liffréfollowed by a season at the Chalet du Mont d'Arbois in Megève, he joined Bernard Loiseau's Côte d'Or in Saulieu in 1984.
"It was a wonderful turning point. The products were exceptional, and Bernard Loiseau was at his peak. Eighteen months later, he was sent to Jacques Maximin at the Negresco in Nice, before joining Antoine Westermann at the Buerehiesel in Strasbourg in 1986.
" I went from Bernard Loiseau's atypical cuisine with juices, to Maximin's Mediterranean style, then to Westermann's more family-oriented style. "
He then tried the American experience in Washington, before returning to Alsace as pastry chef at Le Cerf restaurant in Marlenheim. This was followed by several prestigious establishments: Guy Savoy in Paris, Hôtel Martinez in Cannes, then Le Chantecler in Nice under Dominique Le Stanc.
Buerehiesel: fifteen decisive years
In 1990, Antoine Westermann appointed him second-in-command at Buerehiesel. He stayed for fifteen years, where he met his wife Véronique. "Then I wanted to open my own restaurant.
In 2004, he opened Le Pont aux Chats in Strasbourg'sKrutenaudistrict . The restaurant quickly won awards: Coup de Cœur 2005, then Grand de Demain 2006.
After eleven years, he decided to move on, as the small size of the kitchen and the constraints of service were becoming too much.
In 2015, he joined Château Les Carrasses in Quarante (Hérault), already awarded 2 toques. Since 2021, he has been working at Méditerranéo - Château Capitoul in Narbonne within the same hotel group.
In 2023 , Gault&Millau awarded him a third toque, confirming a career built up in the great houses and a cuisine based on the rigor of the product and regularity.
Biography & Awards
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