hilippe ETCHEBEST is a young chef who won the Meilleur ouvrier de France award in 2000.
After training at the Talence hotel management school in Bordeaux and a spell in the kitchens of the family restaurant “Le Chipiron” also in Bordeaux, Philippe ETCHEBEST completed a tour de France of the best restaurants.
He was, for instance, apprenticed to Firmin Arrambide at “Les Pyrénées”, then to Jean Bardet in Tours, and then to Jacques Chibois at “Royal Gray” in Cannes.
In 1988, at the age of 22, he took up his first post as assistant chef de cuisine at the “Clos Longchamps” in Paris.
Then, in 1992, he took up the same post at “Les Jardins de l’Opéra” in Toulouse, alongside Dominique Toulousy.
Despite his Basque origins, Philippe is no stranger to Saint-Emilion.
He directed with great panache the kitchens of Château Grand Barrail, in his first post as chef de cuisine.
In April 2001, he arrived to the Château des Reynats, then an institution in the Périgord where he went on to win a star just one year later.
Since 2003, he has been in charge of the Plaisance kitchens and has again won a star.
Our restaurant became a Relais Gourmand in 2007.
In 2008, Philippe Etchebest received a second star and the title of "Grand Chef Relais & Chateaux" .
Philippe Etchebest’s cuisine is contemporary, respectful of the produce it uses with impressionist flourishes from further afield.
The architecture of his dishes matters to him.
Yet he attributes even more importance to the flavours and the perfect harmony between the dishes which make up the culinary compositions he lovingly creates for his guests’ delectation.