Christophe Bacquie was born on June 9, 1972, to a Lorraine mother and an Agen father in Corsica. Most of his childhood was spent at Lumio helping his father-in-law and mother at Hotel Bellevue. He studied at the training restaurant of the Lycee de Balagne in Ile Rousse. Inspired by his mother Christophe decided to choose the path of cooking. In the family hotel, he met and talked to the chief accountant of Meriden-Montparnasse who offered Christophe to joined the restaurant.
Start of Career:
Before the reopening of Oasis in Mandelieu-La-Napoule in the Alpes-Maritimes, Christophe worked in different establishments and perfected his skills. First of all, he worked at the Vincennes racecourse. His meeting with Louis Outhier, the creator of the famous three Michelin star restaurant on coast and the with the chef of L’Oasis Stephane Raimbault proved decisive for his career. Before joining his military services he spent time at Amphycles with Philippe Groult, at the Plaza, at the Sofitel de La Defense. After his military services, he spent time with Maison Mrunier team in Paris, with Gabriel Baisay.
Entry into the La Villa:
At the age of 25, in 1997 Christophe returned to Corsica, to Lumio, and joined the Villa a member of Relais & Chateaux chain as sous-chef. A year later he shared the responsibilities of the kitchen with Jean-Luc Deboeuf. In 2000, he met with Sebastien Sevellec head of the bistro at the hotel La Villa and his sister who later became the wife of Christophe. Both proved very decisive in his carrier “All these people pass on their knowledge to you and help you to ‘first to dream.” He confesses “I think I ‘m a pretty classic cook. And the Mediterranean at heart… I have worked with masters and I remain faithful to their working techniques. I was very lucky to attend all these big names, and I can say it, today, it is that of happiness…”
Awards and Achievements:
Alivu restaurant at Relias – Chateau La Villa received his first Michelin Guide in 2002. In 2004 Christophe Bacquie became the first Chef of the Isle of Beauty to receive Meilleur Ouvrier de France. He was trained by the Yannick Alleno head of the Grand Hotel Le Meurice in Paris. The same year he was awarded The Best Worker in France award. In 2007 he received his second Michelin star. In 2008 he became the “Grand Chef” and awarded with Relais Gourmand Trophy by Relais & Chateaux.
Christophe Bacquie took charge of the kitchens of the Hotel du Castellet. He left Corsica his native hometown and joined MonteCristo restaurant where he received his second star in 2010. He made his debut in the Grandes Tables du Monde in November 2011. In March 2015, the Hotel & Spa du Castellet renovated and became the “Restaurant Christophe Bacquie”. On February 5, 2015, he obtained his third Michelin star and joined the exclusive circle of the Guide Rouge triple stars. A few months later Le Chef magazine elected him as the Chef of the year. Gault and Millau presented the restaurant with Welcome trophy and Christophe obtained 5 toques in Gault et Millau and his ratings were 19/20.
Christophe cuisine is a journey through the seasons, time, and at sea. His cuisine has the excellence of mind and terror. Aioli Moderne with its octopus and vegetables from market gardeners and a delicate trio of crab, Saint-Pierre, and caviar enhanced by a sour cream flavored with zest of the kaffir lime are known to be his signature dishes. He describes his culinary philosophy as:
“The Mediterranean and up to date, putting ingredients foremost, with plenty of flavours; a cuisine where you can imagine the techniques that lie behind it but you can’t see them”.
Christophe Bacquie is an automobile and rugby fan. He is the father of two children now.