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Chef Stéphane Bourekba

A FEW WORDS ABOUT THE CHEF

Born in Metz, Stéphane grew up in a small surrounding village. He acquired a love of cooking from an early age. Alongside his mother and grandmother, he learned traditional and family dishes. His father taught him how to grow a vegetable garden and take care of his vegetables and fruits.

He began his culinary studies at the Raymond Mondon hotel school in Metz, obtained his baccalaureate then embarked on a BTS in order to deepen his knowledge.

He began his career in prestigious establishments throughout France, learning gourmet and starred cuisine.

But Stéphane discovering a passion for travel goes even further... He leaves to work in Canada, then in Australia.
During his stays around the globe, he discovered other gastronomies: American, Laotian, Thai, Reunionese…
He acquires different skills, he then develops his own cuisine... in his image.

After the complicated years of Covid, he stopped catering in 2022, then, in 2023, decided to launch,

as a private chef.

He then went in search of local producers in order to promote short circuits.

He decides to create his own vegetable garden to learn, from our elders, the different types of crops.

But Stéphane feels the need to share his passion. In 2023, it will offer cooking classes.

A lover of nature, Stéphane aims to help you discover it through his dishes, thanks to the local producers with whom he works:

- Vegetables and Fruits: Ferme de L’Estau (Visan 84820)

- Truffles: Ferme de l’Estau (Visan 84820)

- Wines: Surrounding estates (Clos de la mure, Gabriel Monier, etc.)

- Beers: Markus (Cléon d’Andran 26450) / Les 3 Becs (Gigors et Lozeron 26400)

 

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