Restaurant Christophe Bacquié received much buzz by being one of the two restaurants to be anointed with the highly-coveted three stars for the first time in the MICHELIN Guide France 2018.
Housed in Hotel du Castellet in the picturesque Var region, Christophe Bacquié’s eponymous restaurant is famous for its Mediterranean-influenced dishes that shine the spotlight on seasonal produce and seafood over the past nine years.
Bacquié, who is a renowned fish chef, is best known for his signature dishes such as John Dory, crab and caviar served in a perfumed cream of kaffir lime; raw and cooked langoustine with coral's head juice; asparagus from Roques-Hautes and Mediterranean Octopus with local vegetables.
At 45, Bacquié is clearly at the peak of his long-running career as he joins the sacred circle
Bacquié kick-started his hospitality career by learning about restaurant service when he attended a hotel management school in his hometown of Corsica. However, he felt more suited for the fast pace and rigour of the kitchen and started training as a chef. With a tinge of sadness, he packed his bags for Paris where he worked at acclaimed restaurants such as Le Méridien Montparnasse Paris and The Sofitel at La Defense. Later at Maison Prunier, he honed his now-renowned craft of cooking with caviar from Aquitaine as well as fish and seafood under the tutelage of chef Gabriel Biscay.
What’s his secret to preparing this favourite fish of red mullet and John Dory?
He says: “I like to cook them as simply as possible — grilled a la plancha, adapting the cooking time carefully to different fish.”
In 1997, he heeded the call to return to his hometown of Corsica and helmed La Villa in Calvia. During his 12-year tenure, the hotel’s restaurant received its first Michelin star in 2002 and its second five years later.
The haute French cuisine chef says candidly: “I had two dreams — winning the Best Craftsman of France (Meilleurs Ouvriers de France) award and two Michelin stars. At 35, I had already achieved both.
In 2009, he pursed a new challenge by starting Restaurant Christophe Bacquié in Hotel du Castellet in Provence that is managed by his wife, Alexandra.
Portraying one’s emotions through food has long been a cornerstone of Bacquié’s cuisine. He shares: “You have to try to go far with emotion — by sharing, meeting people. I was lucky enough to meet some great chefs who taught me everything that they knew, but also opened up their hearts to me. As such, with the maturity that I gained, I was able to develop my own awareness and pass it along.”
“"Life is not measured by the number of breaths we take, but by the moments that took our breath away’. So if I stop now, I have no more dreams and goals in the kitchen, and I can’t progress any further.” - Christophe Bacquié”
Asked about what drives him in this competitive industry, he says that it is fuelled by passion. He shares: “Every day, I ask myself how to make our dishes better than they were the day before? I can’t let myself think that a dish is finished. The philosophy behind my recipes? Keep a good foundation and remember what is essential.”
What was your first encounter with the MICHELIN Guide?
It was in 2000 when I was working for La Villa in Calvi. A MICHELIN Guide inspector visited the restaurant and I have a very fond memories of this visit as it was a good opportunity to explain the real soul of my cuisine. These encounters are a little stressful but the result is always positive.
How was it like when the restaurant La Villa received its first Michelin star in 2002?
It was a memorable moment of happiness! I was glad to be a part of this adventure. I just wanted to share this achievement with my teams and the beloved ones. It marked the beginning of the philosophy of my cuisine. I do not see this as a victory but more as a recognition of my work.
Restaurant Christophe Bacquie received three Michelin Stars this year. As a chef what does having three Michelin stars mean to you?
Before receiving three Michelin stars, there was still the episode of receiving two stars! That was an important milestone then as La Villa was the first restaurant that received two stars in Corsica in 2007.
I built up on what I have achieved when I started a new adventure with the Hôtel & Spa du Castellet in Provence in 2009. One year later, Restaurant Christophe Bacquié received two stars. Getting a three-star rating is akin to a consecration as it is a very important recognition. It represents many years of hard work with my teams and affirms the personality and DNA of my cuisine.
How will having three Michelin stars change the direction of your restaurant?
We now have a strong clientele of regulars. The three-star rating attracts new customers who are exclusively interested in dining at three-starred restaurants. After we re-opened for the new season this year, some customers came from as far as San Francisco to experience my cuisine.
What do you plan to do next for the restaurant?
Stay on course and focus on my work. The next step is to maintain this level of quality, and create and communicate true emotions through my dishes.
Photos courtesy of Anne-Emmanuelle Thion
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