Chef de Cuisine

Our distinguished chef de cuisine, Monsieur Patrick Marteau, has been passionate about creatinging his delicious menus at Le Baretto Restaurant for the last 19 years.

He first learnt his craft under Michelin Star chefs Alain Dutournier and Jacques Maximin. In 1990 Marteau accepted the challenge of creating the concept of a new restaurant 'Le Barretto' entirely to his own specifications.

Marteau's menu has changed over the years. 'I originally followed my mentor's examples of traditional French cuisine. With experience, I discovered how to mix Asian spices to enhance the natural flavours of the ingredients. I also adapted the dishes to my guests' new expectations and demands: lighter cooking to preserve nutritional value and natural flavour. In the past, the seasonal menus were running for 3 months. I now change the menu every month, adjusting according to the quality of the seasonal produce available.'

Key to Marteau's ethos is simplicity. His recipes are inspired from the sunny southern areas of the Mediterranean, based mainly on fish adjusting the taste of each seafood ingredient through the different cooking techniques.

When Marteau is not creating new menus and dishes in the Barretto kitchen, he enjoys hunting, fishing and walking through the forests near Châteauneuf & Sully sur Loire in the Sologne.