Philippe Garret, Sarrade's lucky star
Philippe Garret was born to a family of hotel and restaurant operators. Which is to say, he has been immersed in cooking from a very young age. Passionate, curious and creative, he earned his culinary stripes at some of France’s most notable Michelin-star restaurants, including Le Casino d’Annecy, Le Bateau Ivre** in Courchevel, Ombremont** in Bourget du Lac, Million** in Albertville, the Chantilly*** in New York, Guy Savoy*** in Paris and Michel Guérard*** in Eugénie-les-Bains, before spending three years as Catering Director of the Golf Hôtel in Brides-les-Bains.
During this defining period, he became the owner of his own Michelin-star hotel and restaurant Pain Adour et Faintaisie, in Grenade-sur-l'Adour, the Landes. His mastery of the art of cuisine and the sophistication of his creations have made his restaurant one of the most popular and well-known in the region. During his eighteen years running the Pain Adour et Fantaisie, Philippe Garret was awarded multiple Michelin stars for his personal take on Landes cuisine and relentless creativity.
In 2011, Philippe Garret took the decision to offer his expertise to another local business dedicated to French cuisine - Sarrade. And so, still working from his base in the Landes, he presents the best of South West cuisine, from foie gras to magret, via Bayonne ham and Pyrenees black ham. With recipe suggestions and new twists on the great classics, creativity and innovation are unquestionably at the heart of Sarrade's work.