Saint-Cyprien (66) The new chef of the gastronomic restaurant at the Hôtel de la Lagune was recruited (by Macarons Recrutement) with the ambition of equaling Jean-Paul Hartmann, distinguished by Michelin at this same table.
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| © Francis Matéo |
| Christophe Schmitt: 'I have only worked with Michelin-starred restaurants throughout my career.' |
Christopher Schmitt began his career with Emile Jung at the Crocodile (Strasbourg), after attending the CEFPPA hotel school in Illkirch. He then spent a year with Hubert Maetz at the Hostellerie du Rosenmeer, then three years at Jacques Lameloise, shoulder Davy Tissot at the Villa Florentine, he walks part of the way with his friend Olivier Elzer…before enjoying the Parisian experience for seven years at Diane, the restaurant at Fouquet's, eventually earning a Michelin star Michelin in 2012.
If we add to this the Taittinger France and International culinary prize won the same year by the young chef, now 32 years old, we understand that Christophe Schmitt's career already justifies a certain gastronomic ambition. And it is notably for this reason that the chef has just been recruited by Xavier Lormand, head of the Roussill'hôtel family group, to officiate at the piano of the Almandin, the restaurant of the Hôtel de la Lagune in Saint-Cyprien (Pyrénées-Orientales).
"P"No more than three flavors in a dish"
« I arrived with the goal of regaining the Michelin star as quickly as possible. Jean-Paul Hartmann had already picked up here.Christophe Schmitt confirms without hesitation. And to achieve this goal, the chef has clear ideas. I have a golden rule that I learned from my former chefs: no more than three flavors in a dish.
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