Masterchef S04 ep4 : Stephane Raimbault, Restaurant L'Oasis, [Cannes]

Interview with Stephane Raimbault

From the photos of Robert Doisneau to the novels of Francis Scott Fitzgerald, La Napoule has been able to preserve a certain art de vivre based on its light hearted and carefree attitude, as attested by L’Oasis which, 50 years after its creation by the great chef Louis Outhier, remains one of the best restaurants on the Côte d’Azur. L’Oasis does indeed possess several special assets. Firstly there is its verdant patio in the middle of which there is a cascading waterfall that truly is an oasis during heat waves. It is also frequented for its unique trio of chefs comprising the Raimbault brothers: Stéphane, Antoine and François. In a team it is always necessary to have a leader and this role falls to Stéphane who is both the adventurer (he lived 9 years in Japan) and the perfectionist of the family (he picked up his second star at the tender age of 24. The Raimbault brothers' cooking is a hymn to the Mediterranean, with its scents, its tastes and its colours. The fish are caught locally and are bought the very same morning at the marché de Forville in Cannes.

 

00:59.
L’Oasis is a big huge part of my life. It’s the place where I work every day with my family, because I am working with my two
brothers.
01:08.

01:18.
When I get in the hotel at Catherinehood, he got in like an apprentice. So we started the same time together and the younger
one was in France by elder brothers. He was not in the restaurant business, my father. I don’t know how to say it in English
foreign language [01:36].
01:36.

01:46.
Through Mr. Outhier the former owner of this place. It was a very famous restaurant before. He started to run the operation in
1954 until 1988. He was three-star and my job, my duty is to go on and to struggle to maintain the highest level I can.
02:11.

Jewellery Theatre Carravaggio

02:21.
I get in the hotel in Catherinehood of Paris at the age of 16. I didn’t thought about maybe being a cook. In fact all my friends,
most of them are general managers in hotels. For example, in can just beside the Majestic Hotel, the Carlton Hotel, the Palace
Stephanie, they all are directed by people of my same school.
02:45.

02:48,
I think they are mostly two kinds of cooking, the good and the bad or the bad and the good. It can be good in many different
styles and when I cook I refer to the classical traditional French cuisine.
03:13.

03:26.
My master maybe was the school with those teachers who were so nice. Very quickly I didn’t decide that but I became a chef to
help someone he said “Oh, please come and help me for a few months because of my chef runaway”. And I start and the next
year, I got two stars in the in the Michelin Guide in 1981.
03:45.

Jewellery Theatre Carravaggio

3:58.
Paul Bocuse and those internationally famous guys that time they just start their international consulting. And they were
looking for people to represent them abroad. I was two-stars, a young men, I wanted to discover the world. Mr. Outhier so
famous that time in the south was looking for someone in Japan. If you think back in 1981 was something so mysterious so
far,so exciting and I decided to do so. I went there for one year and I stayed over there for nine years.
04:30.

04:41.
I went to Japan, not for pickup something, but to explore something. And that time, I couldn’t at any time cook some Japanese
influenced cooking. Of course, I discovered, I tried. For nine years. I was eating some Japanese things here and there and it’s just
when I came back to France that I could use those influence.
05:07.

05:20.
So what I can understand from the Japanese. They are a people that are very respectful of people, of the work, so serious, very
precise. I matched very well with them. We were of the same feeling. So we worked very well together.
05:39.


Jewellery Theatre Elements

05:54.
There is no recipe to create dishes. I think you do that because you feel an idea come up in your mind and you have to fix it. But
the idea is there and sometimes you can also create the dish because you need one.
06:15.

06:28.
I try to be a cook who lives in the contemporary world. So for example, in the years 1982 to 1983. It was the beginning of the
cuisine Souvillie [06:44]. I like it so I do it. We have recently the cooking about, how do you say, foreign language [06:53]. Voila , I
don’t like that. I tried to understand, but I don’t feel that, I’m not happy with that. So I don’t use it. For the Fusion cuisine, I
don’t have to say I don’t like. It’s my foreign language [07:09].
07:09.

Jewellery Theatre Fairytales

07:25.
Every morning I can get to the fish market and vegetarian market and it provides me very good things so I produce that. But also
because I like that, I produce real traditional good cooking for some other dish for those people. But also for those living around
here, this fusion type I make something different from the others is interesting too. So we have three types of inspiration,
traditional cooking, the Riviera cooking and also what you call fusion cooking.
08:07.

08:23.
There is a very rich family from the east countries who every summer stays for a long holiday in the big Palace of the De
Coodazz[ 08:37].I won’t say which one but they stay for 3 weeks, all the family, bodyguard, many things. They come rather often
having lunch or dinner or part of the family to L’Oasis. The rest of the time they send a car with a driver to pick up what they
ordered from us to eat in the room of the hotel.
09:00.

OFFICIAL WEBSITE: Stephane Raimbault, Restaurant L'Oasis, [Cannes]