It is a signature, a trademark for the Savoyard chef Sébastien Vauxion with whom everything is homemade. From the most elaborate dessert to a simple praline, it is a question of taste, exclusivity. Demanding and daring rewarded by the Michelin guide, which awarded a second star to its restaurant in Courchevel the sarkara, Monday, January 27.
“It’s already a chance to be able to do everything (house), it allows us to do the quality we seek, estimates the chief. We are going to look for selects our almonds, we are going to caramelize them as we wish and I, I like to go get the gluttony in their grilled side. “
First star pastry chef
At the age of 37, he was the first pastry chef in the world to be decorated with a red guide star in winter 2018. Here he is now doubly starred with the Sarkara, a restaurant unique in the world because dedicated exclusively to desserts. An establishment that wants to showcase the Savoyard terroir because its chef puts everything on local producers.
Courchevel (Savoie): meeting with the first pastry chef to receive the Michelin guide –
“For me it is the essence of life, we are born in the earth, we come from the earth, we make relatively simple products with a certain intelligence that allows us to go and do exceptional things”, adds Sébastien Vauxion.
At Sarkara, the mix of flavors is made into art with dishes like artichoke sorbet or Jerusalem artichoke with coffee. And even a celery-clementine, a new creation from Sébastien Vauxion. From the first tests to the final result, he had opened the doors of his kitchen, of his imagination, to us a few weeks ago. “It’s a bit like a writer who works on his chapters and who sees his work realized and made sense”, he explained to us.
Often disputed in recent weeks, Michelin is actually sending a strong signal. But also a bonus for daring, passion. This second star from chef Vauxion is the best example.
Michelin 2020: Sébastien Vauxion, pastry chef in Courchevel, obtains his second star in 2 years –
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