Perched dangerously on a cliff in the medieval village of Eze lies La Chevre d’Or. Nestled between Monaco and Nice, high above the Mediterranean, this intimate property boasts sprawling views over the sea – on a clear day, you can even see Corsica. Reputed for the charming accommodations, gorgeous vista and Chef Ronan Kervarrec’s unique French cuisine. At Lightfoot Travel, we are big foodies, so when Chef Ronan Kervarrec happened to be in Singapore for the Salon Gourmet, we couldn’t resist and had to sample his cuisine and ask him about his career thus far.
As the son of hotel & restaurant owners, was fine-dining always a passion of yours?
You could say that! I was born in this fascinating environment and fine-dining has always been a big part of my life. My father’s passion for high quality produce was contagious and he thoroughly enjoyed sharing this passion with his clients.
But I would have to say that my passion really kicked in when I attended the Lycee Hotel in Dinard (hotel school).
What is your process when concocting new dishes?
What is important for me is to use produce that are in season so that all the dishes are fresh. It also means that I am able to update our menu more regularly to keep clients on their toes! My main goal is to ensure that each ingredients balance each other perfectly and that they aren’t transformed too much.
What, in your opinion, is the hardest thing about being a chef?
As much as I enjoy transmitting my passion to the younger generation, it is not always an easy feat finding people that understand the importance of taste and beauty. Re-inventing my cuisine is also a challenge, but one that I am happy to take on. There is nothing more satisfying than knowing that your clients have enjoyed themselves.
Describe La Chevre d’Or’s cuisine to us. What makes it unique?
It is unique because I mingle two cuisines that are particularly dear to me: Mediterranean and cuisine from Brittany, my home region. In this spectacular setting that is La Chevre d’Or, the Atlantic Ocean and the Mediterranean Sea come together to offer a unique culinary voyage.
Why these two regions?
My dad taught me how to cook when I was growing up in Brittany, then, I discovered Mediterranean cuisine with my godfather. His wife, Pierrette, is a cordon bleu and I was instantly won over by the flavours of the South. In my eyes, there is no better mix!
What has been the highlight of your career so far?
Getting a call from Mister Naidu, our General Manager, to offer me the job of Executive Chef at La Chevre d’Or.
How are you preparing yourself for your third Michelin star?
By making sure that my crew and I continuously take pleasure in working together in the kitchen, and not putting additional pressure on ourselves. What is important to us is that clients are happy and that we still manage to have fun on the job, all the while providing good quality cuisine, of course!
When you are off-duty, and are cooking for friends and family, what is your go-to dish?
Everything and anything! It really depends on my mood. I go to the local market with my family and we pick out fresh produce that are in season, and from there I’ll whip something up!
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