New Executive Chef of the Terre Blanche Hotel

TOURETTES: Quentin André was appointed Executive Chef at the Terre Blanche Hotel Spa Golf Resort at the beginning of September. Together with Fabien Ghini as Executive Sous Chef, he takes over the management of the gourmet restaurant Le Faventia (1 star Michelin Guide) and will continue the culinary excellence for which Terre Blanche is renowned. The two chefs will remain true to their commitment to excellence in gastronomy and will continue the pursuit of perfection while exploring new culinary paths that celebrate the authenticity of seasonal produce.
"We are delighted to welcome our chefs Quentin André and Fabien Ghini to the great family of Terre Blanche. These appointments mark a new chapter for Terre Blanche and confirm our commitment to culinary excellence and the appreciation of local producers," explains Alain Mourgues, Directeur Terre Blanche Hotel.

Quentin André comes from Franche-Comté and Corsica and is the grandson of a family of butchers. He draws his inspiration from his roots and his childhood in the heart of the region. Fabien Ghini epitomises the culinary excellence that is cultivated in Terre Blanche. Together, the two want to establish Terre Blanche as a top-class gastronomic destination. Quentin André trained with one of the greatest chefs in French gastronomy. Together and with a great deal of passion, skill and dedication, they earned a star in the Michelin Guide for the gourmet restaurant Le Faventia after just one year of reopening.

Quentin André, now Executive Chef, preserves the tradition of refined cuisine at Terre Blanche Hotel Spa Golf Resort*****, while exploring new creative dimensions in close collaboration with his team. Quentin André earned his spurs with one of the greatest chefs in French gastronomy: he began his career at Pierre Gagnaire in 2013 and was quickly promoted to Chef de Partie. During his three years with the Gagnaire Group, Quentin honed his skills in renowned restaurants such as Les Airelles in Courchevel, Le Balzac (3-star Michelin Guide) in Paris and Le Sketch (3-star Michelin Guide) in London. There, he developed an approach to the profession that combines respect for the products and mastery of flavour combinations. In 2016, he joined Christophe Schmitt's team at L'Almandin restaurant in Saint-Cyprien as chef de partie and later as sous-chef, helping the restaurant to gain a star in the Michelin Guide. When Christophe Schmitt took over the management of the kitchen at Terre Blanche, it was only natural that he hired Quentin as sous-chef. Together they have cooked up a star in the Michelin Guide after just one year since the gourmet restaurant Le Faventia reopened, and Fabien Ghini was appointed Executive Sous-Chef to support him in his new role.

Fabien joined Terre Blanche in 2015 as Chef de Partie at the gourmet restaurant Le Faventia. After his training at Relais des Moines and a two-year stint at Gorges de Pennafort, Fabien quickly climbed the career ladder at Terre Blanche and became the first sous-chef at Le Faventia in 2021. His loyalty to the house and his precision in the kitchen make him a valuable asset to accompany Quentin André in his new tasks.