Philippe Leville: chef of style, resourcefulness and unparalleled creativity

Discovering the world of Philippe Leville: a renowned French chef, known on three continents for being determined and having a brilliant creative mind

All cooking enthusiasts know Philippe Leville. Born in 1963, he is a famous French chef, born in Nantes. He is known to most for his strong character and his great skills as a Chef. The stages of Philippe Leville, who left his hometown to win the much sought-after Michelin Stars, are truly numerous. In his career he can boast prestigious experiences even in Asia, in addition to two years of humanitarian service in Africa. The ambition to become a chef was already alive while he attended the hotel school in the charming Saumur. Philippe saw the Winsor Clovis Hotel as its first stage, an elegant four-star hotel in the heart of Paris. The Winsor Clovis hotel was only the first of a series of amazing places where Leville was able to show off his qualities. He has also had the opportunity to work in other exclusive locations such as Helton Kennedy Hotel, Boucairre Meridiane or Vis Palace Grand Corniche. Philippe Leville today boasts two Michelin stars at Miramonti restaurant the other in Brescia and one star at L’altra in Hong Kong. We are talking about really innovative restaurants, characterized by a great elegance. The Asian trail for Philippe seems to be quite tempting: this is why the project to open a chain in Singapore is being launched. Here Philippe Leville’s kitchen will have an Italian-Breton imprint. These rumors are still unconfirmed, but very credible. Philippe Leville’s dishes are heavily influenced by Italian and French cuisine. However, the chef likes to define his dishes as “Good”, not restricting them to a specific origin. Risotto with mushrooms and sweet cheeses, the Plin of smoked eel or the Lobster, peaches and Vermuth are just some of the courses with which Leville delights the palates of its customers. The Miramonti the other does not deal exclusively with offering meals. At this restaurant you can delight in gastronomic itineraries, consisting of dishes and wines deeply linked together. Perfume, taste and color are therefore the key elements that characterize this path. At Miramonti the other is present Philippe, his deputy and the rest of his team, totally in pink. The choice of the “pink” team seems to predominate in the mind of Philippe Leville, who also adopts the same choice for L’altra. Cheese, more precisely butter, is the ingredient most congenial to its cooking. Just think that Leville, even today, is one of the chefs who kept the cheese cart in Miramonti alive the other. The cheeses of the restaurant are all, or almost, of local origin, and many, more precisely, come from the Brescia area. Leville, however, still says today that he prefers to have butter sent directly from Normandy whenever he can. Therefore, the latter is the key element, which also has a great emotional flight. Since childhood, butter and cheeses have been at home for the chef, like oysters. Philippe’s father, oyster farmer, made it possible to savor this luxurious delicacy as a menu of the day on numerous occasions. Returning to Philippe Leville’s love for cheeses, it is no coincidence that the chef’s autobiography is entitled “My life with butter”. In “My life with butter” Philippe says: “I am writing things that I have never told anyone”. The autobiography contains the chef’s life stories, narrations and emotions. A daring life, told for the new Giunti food and wine series. My life with butter is not the only media event involving Philippe. The chef, who has been a guest at Masterchef several times, is in charge of making delicious new reviews. Philippe Leville is now, together with Isabella Potì and Andrea Berton, judge for “The Chef’s Restaurant”. It is a new format, the Rai 2 cooking show, on air from 20 November. We are therefore looking forward to Philippe Leville’s next steps, a figure of style and resourcefulness without comparison.