Romain Rouillard / Photo credit: GUILLAUME SOUVANT / AFP 9:24 p.m., March 18, 2024
The Michelin Guide unveiled its 2024 vintage this Monday and notably dedicated the work of Fabien Ferré, whose restaurant La Table du Castellet, won three stars in one fell swoop.
An extremely rare feat.
At the microphone of Europe 1, the chef confides his joy and assures that this award will not change his philosophy.
This Monday he became the youngest triple-starred chef in history.
By obtaining the three macarons in the 2024 Michelin Guide, the most prestigious award for a restaurateur, Fabien Ferré, 35, was able to rise to the rank of his mentor.
His establishment, La Table du Castellet, located in the town of the same name, in the Var, had lost its three stars after the departure of the former chef, Christophe Bacquié in 2022. Before leaving, the latter decided to entrust the keys of the truck to his second, Frédéric Ferré, who only took a year before being able to display the supreme distinction again.
At the microphone of Europe 1 this Monday evening, the emotion was still struggling to subside.
“I feel like I won the World Cup,” he confides at the outset.
However, there is no question of letting yourself get carried away or denying your identity.
These three stars “won’t change anything in my way of cooking, that’s for sure,” he proclaims.
And to ensure that “proximity with our customers” would be preserved.
“Our customers come for that too,” recalls Fabien Ferré.
Michelin Guide 2024 ⭐⭐⭐ : “I feel like I won the World Cup final!”
declares Fabien Ferré, who has just won 3 stars at once at @guideMichelinFR#Europe1Soir#Europe1pic.twitter.com/LQUgg8sCkC
— Europe 1 (@Europe1) March 18, 2024
“We will strive to always maintain the same quality”
On the contrary, making changes to the cuisine would go against the reasons which pushed the Michelin Guide to reward the establishment, according to him.
“It will not change our values. On the other hand, we will strive to always maintain the same quality.”
The chef concedes, however: the large family that makes up this restaurant will perhaps have to expand.
“In terms of staff, I think we will have to recruit a few profiles. By force of circumstances, I think we have no choice.”
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Defining himself as "a little Burgundian who makes his own little meal", Frédéric Ferré therefore promises to preserve this cuisine "which comes from the heart" and which rejects complexity.
“I go to the essential. I want to make my cooking readable and coherent from the first taste of the customer's fork,” he concludes.