Quentin André, chef of the Le Faventia restaurant at the Terre Blanche hotel
Quentin André is the head chef of Le Faventia restaurant at the Hôtel Terre Blanche in Tourrettes, Var. He had been executive sous-chef for about ten years, so he knows the place inside and out. He embodies this new generation of chefs who are committed to and sensitive to their environment.
Originally from Lyon, Chef Quentin grew up in a family where cooking played a significant role. Inspired by his grandparents, who were restaurateurs, he quickly caught the food bug. His memories of family meals naturally guided his studies and professional career.
Trained in prestigious establishments, notably alongside Yannick Alléno and at Le Bristol in Paris, he has forged a distinctive, subtle, and elegant cuisine rooted in his local region. At the helm of the Faventia kitchens since 2022, he champions a sustainable, locally sourced, and plant-based approach, working closely with producers in the Pays de Fayence.
His cuisine celebrates vegetables, herbs, and the seasons, while maintaining precise, refined technique and a deep respect for the ingredients. Quentin André distinguishes himself with a sensory, thoughtful, and sincere cuisine, in search of emotion and authenticity. He shares some of his secrets with us.
He admires: "It's no surprise that, on the podium of his preferences, it's once again the great chef Pierre Gagnaire who is cited as a reference. He is the man whom Quentin André admires for his extreme kindness, his integrity and his experience, but also for his reassuring grandfatherly side and his desire to pass on fine cuisine to young people."
He can't do without them: "In the pantheon of fine products, citrus fruits, and especially Menton lemons, are Quentin's favorite. For him, citrus fruits enhance his dishes, bringing acidity, vitamins, zest and character."
At home, he cooks: "mostly for the children. Family cooking with beautiful seasonal produce and beautiful cooking methods that highlight the flavors of the Mediterranean."
His signature dishes: "all mushrooms, with a particular fondness for oyster mushrooms. A passion that dates back to Sunday walks in the woods with his grandparents when he was a child."
His guilty pleasure: “Chocolate! I’m totally addicted to chocolate. I also enjoy a good glass of wine. It was this passion for wine that led me to cooking. I spent my childhood in the vineyards, with a mother of Corsican origin and a father born in the Jura: I already had, as a backdrop, a beautiful array of French products.”