Q&A’s with our French Chefs

Cyril Delbecque is no flash in the pan. From his beginnings as a pork butcher, the Burgundy native has steadily worked his way up from an apprentice demi-chef to head chef:
- Apprentice demi-chef de partie
- Chef de partie
- Sous chef
- Head chef

At each stage along the way, he’s learned the valuable skills that – when combined with the passion for food that he inherited from his brother – would lead to his current position as head chef at Club Med’s Valmorel resort. He tells us the secrets and trends he’s spotted in his four years at Valmorel and shares some of his favourite dishes.

"I learned to cook in Decize, my hometown in Burgundy. My passion for food comes from one of my brothers. We both started as pork butchers."

"I spent a lot of time during my adolescence near the Atlantic Ocean, so I love to cook with fish. I’ve also worked close to the sea in Gregolimano [in Greece], Opio en Provence [France] and La Caravelle [Guadeloupe]."

"Burgers, using local beef and cheeses, have become really trendy. Up in the mountain, lake fish are more present on the menu than ever, with the trend for local products. The traditional Savoyard dishes such as raclette or fondue will never go out of fashion."

"I think chefs are now focusing more on the quality and sourcing of the products than on a real evolution in the types of food."

The only real way to give your food an international flavour is to be well travelled, and that is exactly what makes Stéphane Dessarce such an excellent head chef. The Frenchman learnt his trade in the Loire region of France, before embarking on a culinary tour that saw him work in kitchens across Italy, Switzerland, Greece, USA and Portugal, before landing in the Italian alps in 2001 as head chef of Club Med’s Cervinia resort.

His wanderlust saw him head up Club Med kitchens in resorts in France, Italy and Switzerland, before he finally laid down roots as head chef at Serre Chevalier. We spoke to Stéphane to get his take on the latest food trends, the relationship between skiing and food and the recipes for his own personal favourite dish, pot au feu.

"I have always enjoyed cooking; it’s a true passion. I respect the traditions of French and Italian food and love to share my passion with my clients and the future generation of cooks. I hope to pass on my passion and savoir-faire to them."

"I enjoy working with spices. Many kids don’t eat spicy dishes, so it’s a nice way for them to discover something they don’t usually eat at home."

"We had the verrine – a culinary speciality served in a little glass – trend, the vegan trend, the gluten free trend… but the majority of customers like to eat traditional food. The emphasis is returning now to regional products, highlighting the best of the region by incorporating local produce in our dishes."

"Tomme de l’Izoard [a local cheese] and local fruits and vegetables, according to the seasons."

At Club Med, food and drink are an integral part of the all-inclusive experience, offering a variety of gourmet dining options that cater to every taste. Whether you crave international cuisine, local specialties, or refreshing cocktails by the beach, our talented chefs and mixologists ensure each meal is a delight. From breakfast to late-night snacks, every dish is crafted with fresh ingredients, and paired with stunning views and a relaxed ambiance.