Pau: Yves Camdeborde in the kitchen at the Hespérides

A long-planned meeting through…

An appointment planned for a long time through Dominique Maye Lasserre, a priest friend of Yves Camdeborde, who recently arrived in the senior residence.

The editorial staff advises you

“Tuesday, I watched MasterChef (of which Yves Camdeborde is a sworn this season, Editor’s note) for the first time in my life. The next day, I phoned him to discuss the menu I wanted to serve today and now he’s here,” says Jean-Pierre Leszkar, his eyes sparkling with joy.

And it must be said that the chef didn’t take long to find his bearings in the Cours Bosquet kitchen. Barely put on his white jacket, Yves Camdeborde distills his advice. “To make it very smooth, do not hesitate to add water, cold for a hot sauce, hot for a cold sauce, when you mix it”, he explains, when preparing the starter.

“A noble act”

The two chefs have decided to offer a menu from the south west with stuffed piquillos, quail fillet and its escalope of fresh liver and milhassou béarnais “Yves Camdeborde style”. “It is not very visual, but it is good”, assures the chef who admits that the Covid has also changed a lot of things in the kitchen. “Before, we wanted to make contemporary art on the plate. Today, we are looking for beautiful raw materials that we accompany without distorting them too much”.

The editorial staff advises you

He also observes, with pleasure, that “the act of cooking is becoming a noble act. The kitchen becomes the social center of the house, it is even central in the new apartments. Cooking is a game, a pleasure and not just on holidays. We assemble the shapes, the colors. Watch TV less and cook more. »

Yves Camdeborde thus advocates a return to raw products. “The drama of mass distribution is bagged salads at 17 euros per kilo when you have lettuce at 1.50 euros and chicken breasts ten times more expensive than a whole chicken. Out of ignorance, people buy products that cost a fortune,” he insists.

“Make people happy”

Cost is a constant issue for Chef Leszkar. But he assures him, this Friday noon, the price of lunch did not exceed 10 euros, “9.80 euros, I believe”, he specifies. “When you cook at home, it’s possible to have fun and eat good things, without frozen products, without spending too much,” he adds.

At noon, 50 people – out of 58 residents of the Hesperides – gathered around this rather special lunch. “I who travel a little, I can assure you that in France, the table remains the place of conviviality par excellence, regardless of your social level or region. This moment, when links are forged, gives people pleasure”, is convinced Yves Camdeborde.

There is only one thing left to do: cook and sit down to eat.

Yves Camdeborde and Jean-Pierre Leszkar served a South West menu.


Yves Camdeborde and Jean-Pierre Leszkar served a South West menu.

Jean-Philippe Gionnet

The whole Hespérides team was delighted to find Yves Camdeborde in the kitchen.


The whole Hespérides team was delighted to find Yves Camdeborde in the kitchen.

Jean-Philippe Gionnet

“Always thinking that tomorrow will be better”

Dominique Maye Lasserre knew Yves Camdeborde at the age of 10. “It’s not classic,” he says. It was he who found him his first internship, Place Royale, at the restaurant “Les Pyrénées”. “Some like that, you can send me more. It’s the best, ”the Pau chef would have replied.
The priest appreciates the chief’s great optimism. “You always have to think that tomorrow will be better. This is what I repeat to my four children,” he confides.

Leave a Comment