″ If you want to go fast, go alone, together we go further ″.
I like this quote which says a lot about the power of working as a group, the strength of team spirit and the importance of sharing.
Raphaël Courtin recalls his childhood in the heart of the Auvergne with both feet firmly planted on the farmland which he recognises as extremely precious. He remembers his love of animals, how much he enjoyed walking in the tall grass and cooking the eggs collected in the henhouse.
This image of a region where only the best produce is found, helps him to hold on to the unique taste which is enhanced by family recipes handed down through the generations.
And so it became obvious to him that he was destined to pursue a wonderful career in the world of cuisine.
After studying at a prestigious catering college, obtaining a BEP (first vocational qualification) then his Professional Baccalaureate with distinction, he was encouraged to continue his career, working in some of the great Michelin-starred establishments. Bernard Roth's Le Vieux Castillon*, La Bastide Saint-Antoine**, the Château de Bagnols, La Mère Brazier** with MOF chef Mathieu Viannay, and Les Trois Dômes with chef Christian Lherm, all of whom trained him to excellence.
He was also awarded the Grand Prix de la Confrérie at the World Pâté en Croute Championship in 2016, his determination matched only by his discipline and his thirst for excellence.
Driven by the desire and enjoyment of precision in the constant quest for perfection, this young chef continued showcasing his skills as his motivation grew.
He joined the team of Takao Takano’s Michelin-starred restaurant as his right-hand man, and together they obtained the second Michelin star for the restaurant named after the chef himself.
Enamoured by the style of cuisine that is a little out of the ordinary yet remains true to gastronomic culinary techniques, while bringing a creative and modern touch to the table, Raphaël Courtin then joined Guy Lassausaie's two Michelin star restaurant, where he continued his training for two years before becoming one of the executive chefs of the Bulle restaurant.
