CHRISTIAN LE SQUER : "On peut se construire avec beaucoup d'échecs"

What if true culinary training began with learning to see and feel the world? In this episode of CHEFS, Christian Le Squer recounts his journey from a childhood in Plouhinec, between the sea and the farms of Brittany, to the kitchens of the Four Seasons George V in Paris, where he has reigned since 2014 with his three Michelin stars restored. At 12, a shipowner uncle took him aboard a trawler bound for Newfoundland. In the hold, a cook fed the crew between hauling in the nets. Seeing how ingredients were transformed, how a table brought weary men together, the young sailor fell in love with the profession. Then came Paris, the sauces at Taillevent, seven years at the Ritz learning management. And the failure to win the Meilleur Ouvrier de France (MOF) award, which, far from breaking him, propelled him to his first head chef position at Café de la Paix. One star, then two. Then came Le Doyen, awarded 3 stars in 2002. And Le Cinq, again awarded 3 stars in 2016. We talk about passing on knowledge, about what you learn in the hold of a ship, and about failure as a driving force. In CHEFS, we tell the stories of journeys to understand cuisine. The personal, social, sometimes turbulent paths that shape a skill, a vision, a way of being in the world through food. 👉 Remember to subscribe to the CHEFS channel, like, comment, and share this episode. 🎙️ You can also find CHEFS in audio format on all platforms. 📲 Follow us on Instagram: @chefs_podcast