Julien Le­feb­vre

Château Cordeil­lan-bages

Bordeaux Wine Trip - - Bordeaux Wine Routes Portrait -

What does this new Miche­lin Star mean for you and for Cordeil­lan-bages?

Over these last three years, it is in fact the fifth Miche­lin Star that I’ve won af­ter hav­ing worked in Mathieu Pa­caud’s Parisian restau­rants. But, to ob­tain this hon­our as ex­ec­u­tive chef is a huge recog­ni­tion of my work. So many other great chefs such as Thierry Marx have won Stars in these places.

A year af­ter Julien Le­feb­vre took charge of the restau­rant at Château Cordeil­lan-bages, his still rel­a­tively new work­place won a Miche­lin Star. The young chef is keen to carry on in­no­vat­ing gas­tro­nom­i­cally at this hos­pi­tal­ity hotspot in the Mé­doc.

It has only been one year since my team and I took over the kitchens here and at Café Lav­inal, a brasserie which has also been high­lighted by the Miche­lin Guide this year.

How would you qual­ify your style of cui­sine? Even though I grew up in Nor­mandy, it feels like I’m back in the land of my child­hood here in the Bordeaux re­gion. The re­la­tion­ship with the soil and the coast­line, as well as the close­ness that you can de­velop with pro­duc­ers, it’s sim­i­lar to Nor­mandy. It’s no mys­tery that my sig­na­ture dish, ‘ le Co­quil­lage’ (” the shell­fish”), is in­spired by the strong Nor­man tides that leave shell­fish on the beaches. How­ever, nowa­days my work is strongly linked with Aquitaine, and I mostly work with lo­cal prod­ucts.

What place does wine have in your pro­fes­sional and per­sonal life?

I have a very af­fec­tion­ate re­la­tion­ship with wine. It’s the cor­ner­stone of a meal, ei­ther on the side or in the dish. I’m ex­traor­di­nar­ily lucky to work in an en­vi­ron­ment that has such close ties with wine. The 1500 ref­er­ences in the restau­rant’s wine cel­lar and the work of our som­me­lier, Ar­naux Le Saux, have been ac­claimed in the press.

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