Christophe Schmitt has been appointed as Executive Chef at Terre Blanche Hotel Spa Golf Resort
Christophe Schmitt has vast experience in many Michelin-starred restaurants, notably at "Crocodile" in Strasbourg, with Emile Jung, then at Maison Lameloise and at Hôtel Fouquet's Barrière Paris for the restaurant "Le Diane". He was first Sous-Chef, then Chef de Cuisine alongside Meilleur Ouvrier de France Jean-Yves Leuranguer, a restaurant where he won his first star. He then joined the teams, as Executive Chef, of the restaurant "Almandin" at the five-star Hotel la Lagune in Saint Cyprien, where he also obtained one star in the Michelin Guide.
Beyond the stars, Christophe Schmitt also collects great awards: he was winner of the international final of the Taittinger Prize in 2012, Winner of the Hope of the Year Trophy by the magazine "Le Chef" in 2011 and finalist there 4 years in the competition "One of the best workers in France". It is now at Terre Blanche that Christophe Schmitt officiates and offers cuisine with Mediterranean accents. Christophe Schmitt will succeed Philippe Jourdin, who is retiring and of whom he was the second, to perpetuate a cuisine with flavors of the South. In the continuity of this philosophy which combines tradition and innovative touches, Christophe Schmitt uses the best local products to pay homage to the terroir. This is the case with vegetables grown in permaculture from the Vivres farm in Seillans, olive oil from the Moulin de Callas or goat cheeses from the Monteiro family. The work of the producers is fully in line with the design of his cuisine, which he wants as close to the earth as possible. At Terre Blanche, he has forged a long-term, trusting relationship with each of them, at the origin of a careful choice of products.