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From Plougasnou in Brittany to Val Thorens in the Alps, José Bailly’s career is a family affair. A portrait of the executive chef of Le Fitz Roy, Le Val Thorens and Les Roches Rouges.
“My cuisine? Personal stories.”
From Plougasnou in Brittany to Val Thorens in the Alps, José Bailly’s career is a family affair. A portrait of the executive chef of Le Fitz Roy, Le Val Thorens and Les Roches Rouges.
“My cuisine? Personal stories.”
By chance. As a child, near Morlaix in Brittany, my life was heading in other directions. For one, I was studying construction in order to get into architecture school. For the other, I was playing ice hockey in the national team. The death of my stepfather changed everything. At 15, I had to go to work – on building sites, harvesting, sorting oysters – until I heard that a restaurant in my village was looking for an apprentice. The aesthetics and technique that the job demanded really spoke to me, so I decided to give it a go.
By chance. As a child, near Morlaix in Brittany, my life was heading in other directions. For one, I was studying construction in order to get into architecture school. For the other, I was playing ice hockey in the national team. The death of my stepfather changed everything. At 15, I had to go to work – on building sites, harvesting, sorting oysters – until I heard that a restaurant in my village was looking for an apprentice. The aesthetics and technique that the job demanded really spoke to me, so I decided to give it a go.
I could list the names of the chefs I’ve met and their vision of the profession one by one – but that’s not what really matters. What I remember most are the summers spent lifting nets for my fishermen uncles, sowing and harvesting in my grandfather’s vegetable garden, the rigour and respect for others during my military career... All those experiences and memories nourish my cuisine. The fact that these people can see themselves in my dishes and are proud of me drives me forward every day.
I could list the names of the chefs I’ve met and their vision of the profession one by one – but that’s not what really matters. What I remember most are the summers spent lifting nets for my fishermen uncles, sowing and harvesting in my grandfather’s vegetable garden, the rigour and respect for others during my military career... All those experiences and memories nourish my cuisine. The fact that these people can see themselves in my dishes and are proud of me drives me forward every day.
