Sébastien Vauxion, the only chef to have been awarded two Michelin stars for a pastry restaurant, has just been named Pastry Chef of the Year by the Gault & Millau guide. This award recognises his unique style and cuisine which provide a “singular and absolutely modern experience”.
A new of way of thinking about meals
Sébastien Vauxion creates a seasonally appropriate menu for each variety of the vegetables, tubers and fruit he uses. The chef tells his own story in his dishes; he sees this as the best way for him to express himself and the flavours of his ingredients, from the sharpest to the sweetest.
Although his cuisine features duality, extremes, opposites, sweetness, sourness and bitterness, everything is always perfectly balanced.
Each dish ends on a singular note, inspired by these flavour combinations, creating a dynamic and a balance which are in perfect harmony. His personal philosophy and his love of the road less travelled are in keeping with what he does at Le Sarkara.
“I like to take people by surprise, not for the sake of it, but to give my diners a glimpse of my imagination. I reveal myself through my dishes.”