Hello, I'm Christophe !
I live in BUSNES
Host, Le Château de Beaulieu
01 Jan
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Welcome to Château de Beaulieu, the most serene of hotels, providing a change of scenery, a chance to recharge the batteries and a gastronomic retreat - all at the heart of a 15-acre estate. From the farm to the fork, my dishes are carefully curated, with the vegetable always served at the peak of its freshness. With equal consideration given to products of animal origin, I also ensure that any supply of meat, poultry or fish comes from the local area – never sourced further afield than the geographical bounds of our region, Hauts-de- France. It’s good to let guests know the origins of the ingredients they find on their plates, piquing their curiosity for example on how the fruits and vegetables they eat are harvested and processed. Forging deeper, more intimate links with nature is how we like to approach things here.
My current experiences
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I began my career path at the Guebwiller, a hotel school in Alsace, before moving on to work in some truly beautiful locations: the Byblos des Neiges in Courchevel with chef Serge Champion, in Monaco with chef Alain Ducasse, and on to Les Trois Rois in Bâle. I was also lucky enough to work alongside Arnaud Poette at the Eden Roc in Cap d'Antibes and following this, in 1992, I was offered the chance to work at the Olympic Games with Alain Ducasse and Paul Bocuse. At the age of 25/26, I began working for the LVMH group, securing my first position aged 28 as head chef at the Royal Champagne near Epernay. My first Michelin star – amongst other accolades - followed.
Next the Burgundy region came calling and here my wife and I managed Domaine du Roncemay and were rewarded with a Michelin star. Hôtel la Citadelle in Metz was the next step and it’s here that I decided to create the brand Christophe Dufossé. A spell at a restaurant in China followed, and now, as of June 2022, we are delighted to be at the helm of Château de Beaulieu in Busnes.
