n exceptional career alongside great French chefs
Trained at the Cheval Blanc, Pascal BASTIAN, rose quickly through the ranks from chef’s assistant to section head then sous-chef. He has worked in prestigious places, alongside great French chefs, in particular Philippe Etchebest, of the Hostellerie de Plaisance in Saint Emilion (two macaroons in the Michelin guide). His last position as sous-chef was alongside Jean-Georges KLEIN of the very prestigious L’Arnsbourg restaurant in Baerenthal (3 macaroons), which brought him back to Alsace.
He likes to surprise with his innovative interpretations of classics: freshly caught Grenoble steamed turbot rejuvenated with a hazelnut butter emulsion and herb gnocchi, asparagus chartreuse with morel mushrooms seasoned with melting asparagus bubbles. He creates very contemporary dishes: Thai herb skipjack consommé with pineapple ravioli with just seared king crab mascarpone, tuna marinated in soy sauce, Aquitaine caviar and horseradish ice cream, etc.
On 1st May 2008, Pascal BASTIAN took over from Fernand MISCHLER as the team leader at the Cheval Blanc. His talent has already been recognised by eminent guides and professional associations.
- In Alsace, he joined the association of the Stars of Alsace, the Association of Restaurant Owners and Chefs and the Prosper Montagné Club.
- He has been admitted to the Master Chefs of France, an association that brings together under its aegis the big wigs of France to maintain, develop and elevate gastronomy to the rank of art.
- the GaultMillau 2009 Guide named six “Greats of Tomorrow” in France, these included Pascal BASTIAN. These young chefs represent the culinary hopefuls of French gastronomy.
- Finally, he was awarded the title of Young Chef of the Year for the regional Badoit 2009 Trophy by the Champerard Guide
These signs of recognition encourage Pascal and Carol, who have decided to pursue and reinforce the efforts of Fernand Mischler who elevated the Cheval Blanc to the ranks of the great destinations of Alsace and France.