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Wild mushroom fricassée” is a perfect example of Chef Bruno Chemel’s creative and inspired cuisine. While his soulful cooking is rooted in French tradition, his menus invite you on a contemporary journey that takes detours through Japanese flavors and exotic scents.

Born and raised in Moulins, France, Chemel developed a keen interest for cooking at a young age. He credits both his parents for fostering his culinary passion – his mother for allowing him to watch, taste and learn at her elbow during the preparation of family meals, his father for allowing him to enjoy the finest flavors and subtle nuances of French gastronomy in some of the best restaurants of his native region.

After graduating from culinary school, Chemel earned his stripes in several Michelin-starred houses including Guy Savoy, Le Grand Véfour and Le Vivarois. He was convinced that rising as a person and as a chef would happen through international experience. In the span of a decade spent in Paris, New York, Tokyo, Honolulu, Dana Point and Palo Alto, California, he observed and perfected cooking techniques, especially the use of pristine ingredients and the creation of innovative combinations. He received  several culinary accolades during this period including three stars from the New York Times while he was the Executive Chef at  Le Chantilly in New York, as well as a Four Diamond rating and five stars from the American Academy of Hospitality Sciences while he was the Executive Chef of Aqua at The St. Regis Monarch Beach Dana Point.

Chef-owner of Baumé Restaurant, Chemel earned his first Michelin star in less than a year and second star the second year. He remains inspired by the rhythm of the seasons, by innovative ways to combine sustainably sourced fine ingredients, by zenlike Asian aesthetics and by attention to simple details in his everyday life.

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He intends this blog as a privileged space for him to share about his passion.

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