Philippe Jourdin began his career as a commis chef at the Michelin-starred La Grande Cascade in Paris, the first of many renowned French institutions on his culinary journey. He spent 10 years at the three-Michelin-star La Tour d'Argent in Paris, followed by Le Moulin Mougins, where he began to develop his own style. He is currently the executive chef of Four Seasons Resort Provence at Terre Blanche. The resort's restaurant Faventia was awarded its second Michelin star earlier this year.

Jourdin cites his greatest achievements to date as, the Michelin star awarded to Faventia in 2005 (less than a year after the opening) and a second one in 2009, as well as the highly coveted Meilleur Ouvrier de France, which he received in 2003. Jourdin will be a guest chef at Caprice from 19-24 October. I spoke to this talented chef about his love for combining the traditional and the modern, and the pressure of Michelin. He also provides a recipe for Duck Foie Gras.

Your grandmother was an early influence in your love of cooking, what about your grandmother or her cooking made such an impact?

My grandmother was a cook for a French Count, and I have a very distinct memory of seeing her cooking her famous "Poule au Blanc" (chicken with white wine) recipe in a big charcoal oven. This is when I knew I wanted to become a chef.

How would you describe your cooking style?

It is a combination of tradition and modernity: tradition because of my classic training in prestigious French restaurants, and modernity because of the new techniques we use nowadays. It is also French cooking, with a Mediterranean influence. I like being aware of the new techniques and technologies available.

For example, there is a lobster recipe that I serve that is based on a classic recipe, involving a lobster tail traditionally cooked with butter, but the vegetable on the side is actually cooked and presented as a foam, which comes from the latest techniques.

Where do the inspirations for dishes come from?

Inspiration comes from everywhere around me: nature, the countryside, childhood memories and fragrances. You have to be curious about your surroundings.

Have you had any memorable disasters? Dishes that you thought would be great but have not worked out?

Every time I try a new recipe! A new dish takes a lot of time to perfect. Sometimes it can take months or even years to materialise the idea in my head.

You have achieved two Michelin stars since being at the Resort, in your view what is it about Faventia that is worthy of a two-star Michelin rating?

It is all about teamwork: from the bellman who greets the guests when they arrive, the waiter who takes good care of them, to the chef and the cooks in the kitchen. It's all about teamwork and respect for the guests.

After receiving the first star what did you change or do differently that led to getting a second star?

We did not change anything, we only wanted to do more for the guests. We are passionate about what we do, and we wanted to give and share even more!

Do you feel increasing pressure with each star and are you aiming for a third?

Of course, the pressure is increasing with the awards... but my primary goal is not a third star, but, once again, to please the people I cook for.

What are your long term goals for your career?

I like the idea of expanding my name as a brand, to create cooking schools or have my own restaurants.

What is your favourite comfort food?

Definitely my wife's chocolate brownie!!!

Which restaurant is at the top of your list to try?

The three-star Michelin restaurant Bristol in Paris.

What one practical tip would you give to those that love to cook?

It would be more about three words: passion, love and sharing. Focus on what's essential, respect your products and enjoy the pleasure of cooking and sharing with others.

Recipe

Click here for a recipe.

Jourdin's Cuisine of the Sun menus will be available for both lunch and dinner at Caprice from 19-24 October.  Lunch guests will be able to enjoy a three-course set lunch menu, priced at $450, and dinner guests will be able to enjoy a seven-course Tasting Menu combining the talents of two Michelin two-star chefs, Philippe Jourdin and Caprice's own Vincent Thierry. The Tasting Menu is priced at $1,480, or $2,280 with wine pairings. A la carte selections will also be available for dinner. Signature dishes include Warm Duck Foie Gras des Landes with Lemon Macaroon, Candied Citrus Peel and Badian Anise; and Sisteron Lamb aux Herbes de Provence with Confit Shoulder, Olives, Zucchini and Piquillos Farcis. 

Guests dining from the Cuisine of the Sun menus will be eligible to win a three-night stay in a Four Seasons Suite at Four Seasons Resort Provence at Terre Blanche for two persons with daily breakfast, two 55-minute spa treatments, and dinner for two at Faventia.