Native of the Champagne region, he worked twenty years alongside top chefs before taking the direction the Bagnols Castle’s kitchens from 2001 to 2003 and the ones of the Castle of La Chèvre d’Or in Eze from February 2003 to August 2009.
Having graduated from l’Ecole Hôtelière d’Illkirch in Strasbourg, he joined in 1981 the brigade of Chef Bernard Loiseau at La Côte d’Or in Saulieu. He will then develop with other chefs like Gerard Boyer at Les Crayeres in Reims or Roger Verger at the Moulin de Mougins. He will also have a strong background in nice hotels, of international renown such as the Carlton in Cannes or the Plaza Athénée in Paris.
Philippe Labbé also worked three years in the brigade of Christian Willer at the Hotel Martinez in Cannes, an Executive Chef recognized as one of the best hotel chefs of his generation from which Philippe Labbé learned rigor and issues of the restoration of a large hotel.
Philippe Labbé offers traditional cuisine revisited which knows since several years the honors of gourmets worldwide.
He loves blends of flavors sublimating high quality products.
He pays particular attention to the dessert that must be in perfect harmony with the dishes he offers.
His personality and twenty-seven years of experience in fine dining and luxury hotels have allowed him to be the ideal candidate to accompany the new challenge of the Tour d’Argent.