PATRICE ST YVES CHEF ETIQUETTE BY NATURE INTERVIEW TABLE & CANDLE
Channel: Etiquette by Nature by Patrice St Yves
Date: 2023-03-07

Former Head Chef from Sir Terence Conran & Claude Bosi's iconic, two-Michelin-starred Bibendum of Kensington, multi-award-winning French-Guadeloupean Chef Patrice St. Yves joins table&candle to share his gastronomic vision: 

"My menu is a culinary representation of my soul"; a fusion of La Nouvelle Cuisine, Chef Patrice's professional pedigree of 30 years, with his Guadeloupean-Creole roots, where the quality, seasonality and ethicality of ingredients, is sacrosanct.

Chef Patrice trained under some of greatest Chefs of the 20th century, at some of the countries' most revered restaurants, from the legendary Alain Ducasse of Plaza Athénée in Paris, to Phillipe Valain at The Doddin Boufant, and Jean Louis Huclin at The Vieux Cocher. It was, however, the late, great Jacques Manière of Le Pactole whom Chef Patrice regards as his mentor of mentors.

Patrice's style employs both French & Creole nouvelle cuisine techniques, and everything is washed and cooked using only Creole Aquifer alkaline water, to elevate and preserve all the goodness, energy and flavour of the ingredients. His signature dishes are a sublimation of ingredient of the West Indies and those of the Mediterranean coast of south-eastern France. 

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