Stéphane Décotterd has published his first cookbook entitled: “Gastronomy between lake and mountains” by Éditions Favre. A work in which he presents sixty recipes made with local products. Isabelle Bertolini and Valérie Ogier took the opportunity to meet him for Double Face.
“Gastronomy between lake and mountains” is the title of a recently published book, signed by the talented starred chef Stéphane Décotterd. Anchored in his region, he embodies an eco-responsible approach at the head of Maison Décotterd, where he highlights the culinary riches of his region.
Last Sunday, between 11 a.m. and noon, he was our guest, sharing with us his passion for cooking. The son of a butcher dad and a stay-at-home mom, he grew up in an environment where cooking and good food were at the heart of family moments. These childhood memories fueled his love for gastronomy.
From the age of 13 or 14, Stéphane Décotterd began to develop this passion, as he told us. A journey which notably led him to become the best apprentice in the canton of Vaud in 1994.
Stéphane Décotterd has carved out his path in the world of gastronomy by embarking on the prestigious adventure of the Bocuse d’Or. This internationally recognized competition offered him the opportunity to acquire a unique gastronomic experience, marking a decisive turning point in his career. At a time when the profession of chef was not as publicized as today, due to the rise of cooking shows on television, he was able to stand out through his talent and passion.
It rightly reminds us that behind the glamor and splendor of television competitions lies a much more complex reality. The behind-the-scenes of gastronomy are often overlooked, and it is essential to understand the hard work and determination that goes behind the scenes of this profession. During our discussion, we also wanted to know what type of chef he was. For him, a good chef must above all listen and encourage sharing. He emphasizes that the time of chefs waxing lyrical in the kitchen is over, and that humility and collaboration are now at the heart of this profession.
Stéphane Décotterd, aged 48, decided to embark on a long-term project which marks a turning point in his culinary career. Unlike the ephemeral dishes that he creates with passion in the former Hôtel Bellevue in Glion, he has chosen to share his know-how and his love for gastronomy through a culinary work. This book, entitled “Gastronomy between lake and mountains”, is a true ode to the richness of local flavors.
In this book, Stéphane presents sixty recipes. Some are elaborate, highlighting refined techniques and choice ingredients, while others are more accessible, allowing everyone to learn about local cuisine.
This project represents for him a way of perpetuating his culinary heritage while inviting readers to discover and appreciate gastronomy. A book that promises to be a source of inspiration for cooking enthusiasts, whether novice or experienced.
A book dedicated to his wife Stéphanie, sommelier. A possible team adventure. Stéphane Décotterd talks about his meeting with his wife, his successful duo with the latter within the Décotterd establishment. A natural collaboration between the two spouses according to the starred chef under the gaze of his other half, present during the interview. Stéphane Décotterd who first cut his teeth, as a reminder, at Le Petit in Saint Légier, before working for 11 years at Pont de Brent, succeeding French chef Gérard Rabaey. An experience that he looks back on with emotion.
An interview which ended with the so-called “tit for tat” sequence. A burst of questions which allowed us to discover his favorite seasonal dish: pot-au-feu, or even that his essential ingredients in the kitchen are nothing more and nothing less than wild herbs. He also told us that he does not have a signature dish within his establishment in order not to be in a routine on the one hand and to be in phase with the seasons on the other hand. Among other questions, he also told us that he had no particular dream beyond his completed work, still available from Éditions Favre, before ending with thanks to his suppliers who provide him with the raw material for his star creations.
