Cookbook

Patrice Demangel, Chef

Born in a small French village and the youngest of seven children, Patrice Demangel acquired his love of cooking at an early age. He found his vocation working along his mother’s side to prepare the family meals.

After a two-year hotel management training program and several seasons in the kitchen that left him unsatisfied, he finally found a style and approach that struck a chord with Christian Willer (Hotel Hermitage in La Baule). What followed were several culinary experiences throughout France, one of which resulted in a Michelin star as Head Chef at the Grand Hotel ST JEAN DE LUZ.

From 1996 to 2009, Patrice Demangel was Executive Chef at the Sofitel Biarritz MIRAMAR and responsible for its two restaurants; one kitchen offered a gourmet culinary experience and the other featured a "light & healthy" cuisine.

In 2010, Patrick Demangel founded his own company, DE2C, providing training and consulting services. This endeavor led to creation of a restaurant in a Deauville hotel (kitchen concept, staff training to cooking techniques, management and hygiene).

He is also a culinary consultant and a trainer at Alain Ducasse's cooking school (the Ecole de Cuisine) and other renowned training centers for chefs.


1. What led you to becoming a chef? Was a there a specific incident/encounter that decided your career path?
During my childhood, because of my mother’s love for her children, I was always in the kitchen with her to prepare meals for our large family (seven children). At the age of seven, I knew I wanted to become a chef.

2. What is your approach to creating a new dish when you take into consideration wine pairing?
The importance of finding harmony between wine and food is critical, as much as the choice of quality, local and seasonal products.

3. What does Sauternes inspire in you? Do you associate a specific memory to this wine?
Elegance, refinement and patience necessary to obtain this quality nectar… I associate Sauternes with the encounter of Mr. and Mrs. Baly and their children and the friendship we share. They made me discover the complexity of its elaboration and the pleasure of tasting.

4. In your opinion, which dish (or ingredient) makes the best pairing with Sauternes?
I like breaking from the classic Sauternes and foie gras association. I prefer to associate it with shellfish, such as lobster and crawfish. I find that the association between land and sea is a success.

5. You decide to organize an all Sauternes meal at your place, what's on your proposed menu?
I would prepare:
As an appetizer: a crispy Txangurro crab roll with seaweed vinaigrette,
As a starter: a lobster salad with artichokes, lemon and borage,
As an entrée: a chicken fricassee with asparagus and chanterelles,
Cheese would consist of Roquefort and sheep cheeses from the Basque country,
And for dessert, a strawberry blanc mange with its almond tuile.

Discover his recipes:
Lobster fricassée
Monkfish with lemon rounds