Arnaud Faye is brimming with enthusiasm this warm March morning. While the unseasonably warm weather β and dazzling azure of the sea as we look out to St-Jean-Cap-Ferrat and beyond from our lofty Eze village vantage point β has us all in glowing form, itβs in fact the humble lemon that has the Executive Chef of the La ChΓ¨vre dβOr beaming, having just returned from a visit to one of his suppliers, the Cassart family, at Niceβs LibΓ©ration markets.
His local markets also happen to be some of the best in the region. βThe quality of the citrus fruits this morning was extraordinaryβ he enthuses. Itβs high season for lemons, oranges, grapefruit and more along the Mediterranean coast. βAll this produce, grown in the area and picked yesterday for us.β
While that bodes well for todayβs diners, it also highlights a breadth and quality of locally-sourced ingredients that the chef, who arrived at the celebrated five-star hotel in 2016, identifies as of the definite advantages of working on the CΓ΄te dβAzur. βAlong with the weather, of course,β he laughs.
Good products, grown at your doorstep are the very factors that stirred in Arnaud a desire to be a chef from a very young age. βMy origins are quite close to land. I spent a lot of time at my grandparentsβ house, where my grandfather would take care of his vegetable garden. What is quite funny is that my grandparents each had separate kitchens; my grandfathers was downstairs, next to the garage.β Growing up, they would split duties for large family get-togethers. βMy grandmother would prepare the starters and desserts in her kitchen upstairs while, downstairs, my grandfather would take care of the meat and vegetable dishes,β he recalls. Here, in the Auvergne, he was always surrounded by fresh produce. βWe would collect milk from the farm and forest fruits to use for jam. Itβs something we were surrounded by and it gave us so much pleasure.β
His early career was spent learning gastronomic cuisine in the kitchen of three Michelin star restaurants, such as Bernard Loiseauβs Relais in Saulieu and LβArnsbourg in Baerenthal in the Lorraine, before becoming Head Chef at the LβEspadon at the Ritz Paris in 2007, at the age of 29. He guided the restaurant to a second Michelin star in just two years, before moving to the neighbouring Mandarin Oriental when it opened in 2011. Another two Michelin stars were obtained in only a year. It was towards the start of his fourth year as Executive Chef at the Auberge du Jeu de Paume hotel in the Domaine du Chantilly (which again obtained two Michelin stars under his leadership) that he received a call from an old friend that would eventually trigger a move to the mythical Eze establishment.
βI worked with Julien Dugourd, our pastry chef, over fifteen years ago at LβArnsbourg,β Arnaud explains. βWe got on really well and had kept in contact and, when Ronan Kervarrec (his predecessor) left, Managing Director Thierry Naidu asked Julien who he would like to work with, and his response was me.β
Today, Arnaud is responsible for the alfresco CafΓ© du Jardin, the leafy Les Remparts restaurant, as well as the eponymous βLa ChΓ¨vre dβOrβ gourmet restaurant which has maintained two Michelin stars since 2000. Itβs a move heβs still delighting in. βThe ChΓ¨vre dβOr is a Relais & ChΓ’teaux, a historic house, with one of the best views in France β and beyond. Itβs an incredible place with real history and itβs wonderful to be able to play a part,β he says.
The hotelβs unique setting β where luxury rooms and suites are scattered across a maze of medieval houses inside the fully-pedestrianised hilltop village β sets it apart from anywhere else Arnaud has worked. βAs do the stairs,β he laughs again. He has also been able to plant citrus trees among the hotelβs manicured terraced gardens to use in his cuisine. An upcoming permaculture project is also planned for this year. βIβm interested to see the results,β he says.
Another passion is the distinct identities he is able to create in his kitchens. βHere is different to Paris,β he says. βEven though there will be similarities in products, what is interesting is how to use these products to craft different identities.β So what is it here at La ChΓ¨vre dβOr? βHere our cuisine is sunny with a distinct marine influence,β he says. It is also proudly local. βWe really wanted to promote the boundaries of the historic Nice County; from Saint Laurent du Var to Piemonte in Italy. We are trying to balance this very Mediterranean aspect with some of the mountain flavours as well, since the Mercantour is just behind us, by using best the products of the region, such as lemons and chickpeasβ
Which means serving gastronomic cuisine using not only what Arnaud labels βnoble productsβ. βOur signature dish here is centred on the artichoke,β he says describing an artichoke broth infused in lemon flowers.Β The key, he explains, is to take the best from the land and offer a new take on the plate. Or even in the presentation: the restaurant is currently serving a seasonal dish of celeriac risotto with truffle in a bowl and spoon crafted out of local olive wood to much customer acclaim.
βWe use tradition as a base for the contemporary,β he explains. The amuse-bouche offer a voyage of niΓ§ois discovery, starting with pissaladiΓ¨re (a focaccia base topped with caramelised onions) to salade nicoise and lemon tart served with parmesan. All, of course, given a gastronomic makeover. βThe little dishes really say we are here, we are in the region of Nice,β he explains.
Arnaud admits his knowledge of local cuisine was limited before moving to the CΓ΄te dβAzur, so the last three years have been a learning curve that has kept him busy. Inspiration has come from local markets and fellow chefs, such as Dominique Le Stanc at La Merenda in Vieux Nice, mastered with time in the kitchen. βOf course, your technical skills and knowledge in the kitchen remains the same, but discovering different produce does lead to new learnings,β he says. For instance, heβs now working with certain types of regional fish that he had never previously encountered. Old fashioned trial and error is teaching him what techniques work best. βItβs up to us to go back to basics to get the best out of the product,β he says.
The continual evolution of the dining experience at La ChΓ¨vre dβOr also keeps him challenged. βOur image, of course, is gastronomic cuisine, but thereβs also our CafΓ© du Jardin with lighter fare, such as salads and pizza on the menu.β When the garden cafΓ© re-opens in May, two pizzaΓ―olos, trained by the Denis Job, first French winner of the Pizza World Championship, will be spinning bases topped with the finest ingredients. βEverything is in place to achieve only the highest quality,β he says. This season will also see a Mediterranean- and Italian-inspired menu served at Les Remparts for both lunch and dinner, while at La ChΓ¨vre dβOr, the fine-dining experience continues β¦ βwith a few new touches, whether in materials or presentation.β One important ingredient is sure to remain the same, however. βEnjoyment,β Arnaud says. Which he seems to be doing on the CΓ΄te dβAzur.
Meilleur Ouvrier de FranceΒ Β
In 2018, Arnaud was one of seven chefs to be crowned Meilleur Ouvrier en France (MOF), the industryβs highest honours. His three dishes impressed a jury presided by Alain Ducasse. It was the fifth time he had entered the competition, which is held every four years. βFor me, the MOF is the end of 14 years of competition. Itβs something very personal, you do it for yourself. Itβs a recognition from my peers as well.β