chef-olivier-valade-chateau-saint-jean-montlucon-11This 41-year-old chef has a fine curriculum vitae. It shows that his time in prestigious kitchens helped shape the young man from the very start of his career. Military service in the Prime Minister’s kitchen at the Hôtel Matignon; then sous-chef at the Relais Bernard Loiseau in Saulieu; a spell at the Hélène Darroze restaurant in Paris and the Le Divellec restaurant, where he was second chef.
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chef-olivier-valade-chateau-saint-jean-montlucon-10After five years in Brittany, Olivier Valade was seduced by the Château Saint-Jean project, which offered him the prospect of a return to his roots and a great challenge.
Born in Brive-la-Gaillarde (Corrèze), he spent his childhood in Auvergne and Creuse. As a teenager, he often came to Montluçon, a town he knows well.
His hope is that the sublime, gigantic kitchens will soon give him access to the Milky Way.
Which dish gives you the most pleasure to cook?
Vegetable consommé, scallop terre-mer
What dish would you absolutely not eat?
Horse steak.
Do you have a particular memory or an anecdote about cooking that you’d like to share with us?
My last discussions with Bernard Loiseau.
If you were a sweet dish, what would you be?
A Paris-Brest.
If you were a savoury dish, what would you be?
A truffade.
If you were a hashtag, you’d be?
#allgoodstorieshavea hunger
chef-olivier-valade-chateau-saint-jean-montlucon-101 natural site that you particularly like in this area :
The Cher gorges, for their wild and exotic side.
Ste Thérence Chateau De L'ours (5)1 cultural site that you particularly like in this area :
The park and château of La Louvière, with its aviary, its view over Montluçon and its original history.
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