This is the story of an autodidact who found his passion from an early age, in the kitchen of the family restaurant. There are some happy people who have their vocation since childhood. Stephan Paroche, he saw his passion serving on a silver platter, has completely transformed into a family restaurant, with his father, who will become, over time, his model and his teacher. The Magnanerie (pendant 18 years) Stephan is approached by the Hameau des Baux 5 stars in the heart of the Alpilles which seduces by the philosophy of the reception and the strong man of the hotel. “It’s a place that gives free rein to artistic expression, in constant renewal, where nothing is fixed. It’s also my style of cooking: working seasonal products, in value differently depending on the inspiration of the moment. Rather than signature dishes, I like to talk about fetish products, I can not change the way of cooking and staging. I like dishes that evolve and are not frozen, it is the very principle of cooking.
Stephan Paroche was made in a concrete way: he is delighted to pick vegetables and herbs from the kitchen garden as well as wild herbs for a kitchen, and of course, he loves to work with local products. “I love going to meet producers, to see the raw product, in foot, in the ground. A good product is half the work, and exchanges with passionate producers are necessarily inspiring. ”
He worked for 2 years in the kitchens of the hamlet of the leases and a star in January 2019 to the prestigious guide Michelin and 14.5 / 20 at the Gaultmillau.
His passion for Asia will now be in Vietnam more precisely in Hoi-an (classified by UNESCO) a preserved city that values the traditions where he will be the executive chef of the kitchens of a fabulous project of a respectful 5-star hotel. become turned towards naturalness.