Bruno Oger, two-starred chef in Le Cannet, near Cannes
At the two-Michelin-starred Villa Archange and at Bistrot des Anges, awarded a Bib Gourmand title, Chef Bruno Oger and his teams offer a subtle, innovative and refined cuisine. Seasonal, flavoursome cooking celebrating local produce.
Bruno Oger, a passion for gastronomy from Brittany to the Mediterranean
Born in the Morbihan region of Brittany, Bruno Oger discovered his passion for cooking at the tender age of 12 and is now one of France’s most talented and creative chefs. The two-Michelin-starred chef set out on his career, promising himself that one day he would work in a three-star Michelin restaurant.
At just 21-years-old, with his vocational BEP and CAP certificates in hand, he landed two interviews on the same day with two of France’s greatest chefs: Paul Bocuse and Georges Blanc. And true to his childhood promise, he chose to work with the latter in his prestigious three-star restaurant in Vonnas, Bresse.
He then went from accolade to accolade. First managing a restaurant in Bangkok in one of the world's most luxurious hotels, then to the kitchens of “La Villa des Lys” in Cannes, where he received his first Michelin star in 1997, followed by an 18/20 rating and a “Chef of the Year” award by Gault et Millau in 2000, and finally a second Michelin star in 2005.
In 2009, it was in Le Cannet, just a few minutes from Cannes, that Bruno Oger settled upon the place where his talent and creativity could continue to flourish and grow. A beautiful old bastide that would become home to two different styles of restaurant: the "Villa Archange", which was awarded two Michelin stars barely ten months after its opening, and the "Bistrot des Anges", which also received a prestigious Bib Gourmand award. Both places have taken off and now figure among the region’s finest restaurants
Bruno Oger’s restaurants: a real team effort
If catering is by definition a team effort, at this level of quality and excellence, it requires true mastery. The two-starred chef Bruno Oger has no less than 35 people working alongside him at the Bastide.
This starts with his "close guard", who are present in both restaurants: sous-chef, Jacques Di Guisto, who runs the kitchens; Eric Descazaux, the restaurant manager and his assistant, Claire Richard; Maxime Simonot, the pastry chef and Axel Dervieux, the sommelier. Working hand in hand with them are the two kitchen brigades and front-of-house teams, whose numbers are boosted every year by a series of apprentices and trainees.
The team...
Sommelier at the Moulin de Mougins (with Roger Vergé then Alain LLorca), The Vineyard in Stockcross, United Kingdom (John Campbell), Pierre Gagnaire Paris and St Tropez, Les Terraillers in Biot (Michael Fulci).
"For me, the Bastide is both a family home, a place out of time, a green setting in an urban environment, sober and elegant. Which offers sophisticated but gourmet cuisine, a sincere and warm welcome, simple service, efficient and responsive to customers.
My job is to discover, to share, to understand the taste and expectations of customers, to highlight the wines served - at the right temperature, with the right aeration and suitable glasses, to highlight the diversity of the vineyard and the winegrowers, to also highlight the chef's cuisine through food and wine pairings. And above all, to please the customers! »
“For more than twenty years, I have been passionately leading teams around responsibilities that add respect, rigor and transmission on a daily basis, in a benevolent climate where everyone plays an important role for me in the position they occupy. Challenging ourselves every day by calling on creativity is the heart of our work, in order to give the best to the discovery of our cuisine, both gastronomic and bistronomic, within the Bastide.
With a key word: “Do well and let say”….”
"My aim is to maintain the reputation of this fine House, which embodies the values of excellence and refinement, by offering desserts that are both colorful and sweet. My pastry philosophy is based on the quality of ingredients, creativity and attention to detail. I attach great importance to the human values that unite us in this passionate profession.
For me, La Bastide Bruno Oger is a wonderful culinary opportunity that will enable me to bring pleasure with our desserts, which is the very essence of my profession. My professional life is entirely focused on the emotion of a dessert and the memory of its deliciousness."
arrived at the Bastide in March 2013
“In my professional career, this family home in the heart of Le Cannet represented a new experience, where I was trusted and given the cards to create a professional room team close to its customers.
In charge of a bistro restaurant and a 2-star gourmet restaurant in the Michelin guide, I am constantly looking for new things to be able to enrich our wine list in alliance with my head sommelier, improve our quality of service with my teams. and keep this kitchen-dining room link which is essential in our house.
For me, the Bastide Bruno Oger is a family home close to its teams and its customers. »
arrived at the Bastide in December 2012
“I discovered this family home in the heart of Cannet on my return from Haute-Savoie, when I was 23 years old. A house which, since then, has given me the chance to be able to evolve daily thanks to the chef Bruno Oger but also thanks to Eric Descazaux who, through his professionalism, continues to enrich my knowledge, as much as the know-how.
After ten years of very fine development, I am proud to be part of this establishment - like a second family - which continues to move, to grow, and which above all gives the opportunity to grow with him. »