The latest chef on the illustrious list is Frenchman Nicolas Sale, who has been leading La Table de L’Espadon since the hotel reopened in 2016 after a massive four-year refurbishment. Barely a year later, Sale wrote a new page in the fine-dining restaurant’s history by clinching two Michelin stars and a star for its sister eatery, Les Jardins de L'Espadon. These accolades were retained in The Michelin Guide France 2019 selection, which was announced last week.
The Montmartre-born chef is a seasoned hand at clinching Michelin stars. His list of mentors, such as Pierre Gagnaire, Alain Senderens, Philippe Legendre and Marc Marchand, reads out like a who’s who of the French gastronomy scene. Sale’s first brush with Michelin stars began when he headed Hotel du Castellet at 34.
He repeated this feat at La Maison du Pêcheur in Cap d’Antibes three years later. His career also soared alongside his relocation to the French Alps, where his restaurants in the French ski town of Courchevel, La Table du Kilimandjaro and K2, were lauded with two stars each.
Sale was recently in Singapore for a four-hands cooking collaboration with Capella Singapore’s culinary director David Senia. For his debut cooking stint in Singapore, Sale showcased his signature dishes such as Bretagne Lobster with Nepalese Cumeo, and Pork Belly Confit with Cream of Ratte.
He explains: “I took part in this collaboration as travelling is essential to become more open-minded. It is a way of sharing our knowledge and our know-how, and making them accessible to different cultures, which creates harmony among different cultures.”
Emotions also plays an integral role in Sale’s cooking process. He shares: “It is important to get rid of the technique to capture emotion. Cuisine is all about delicacy and is a source of pleasure.”
The MICHELIN Guide has often been a reference throughout my career. Many chefs whom I have worked with were talking about the Guide and they all dreamed of having Michelin stars. I bought my first Michelin Guide in 1992 and, since then, I have expanded my collection every year.
How did you feel when La Table de L’Espadon received two Michelin stars?
I felt immensely proud for the team that I work with and for the Ritz Paris. The stars reward the work that has been carried out for so many years and represents the perseverance and consistency of the restaurant quality. For me, it is not just an accomplishment but a step in my life and an exciting adventure.
How did you celebrate with your team after receiving this achievement?
For my team, this recognition is an additional motivation to give their best every day — during every dining service. To celebrate, we had a great dinner with my team outside the hotel.
As a chef, what does having Michelin stars mean to you?
Being awarded Michelin stars is a huge responsibility and is a recognition of my hard work and skills. However, we never forget that we are artisans and that our number one priority is the diners.
How has receiving a Michelin star impacted your career throughout the years?
The impact of being recognised by the Guide is incredible and it keeps me extremely motivated every day.
What advice do you have for young chefs aspiring for Michelin stars?
Work, work, work.
