A look back at the chef’s career as a true media star: his first appearance on screens, his first Michelin star. But also his daily life at the market, his approach to the product and his conception of the kitchen
Chef Philippe ETCHEBEST of the restaurant "Hostellerie de Plaisance" celebrates with his family his 2nd star in the Michelin Guide. 7 other Aquitan leaders were rewarded.
Chef Philippe ETCHEBEST has prepared grilled prawns for the broadcast team. Manitas de Platas, guest, explains why he likes this restaurant and the cook presents his dish.
Alongside his mother in the kitchen of the Hostellerie de plaisance, it is not without a certain emotion that Philippe Etchebest shares his mother’s waffle recipe. A proud and moved mother to tears when she recounts the day when she saw the "mom’s waffles" dish on the restaurant menu for the first time.
Philippe Etchebest, a Michelin-starred chef at the Hostellerie de Plaisance, markets in Saint-Emilion every morning to prepare the restaurant’s menus. Its pleasure is to touch and "feel the products".
Philippe Etchebest, a Michelin-starred chef at the Hostellerie de Plaisance, takes a different approach to gourmet cuisine. Philippe Etchebest wants to democratize gastronomy and strip it of its "gumption, boring" side. Former Rugbyman, restaurant manager and chef, he has been leading his career on drums for 10 years.