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.