Ours chefs
Adrien FERRAN
Chef ExécutifAdrien FERRAN is a passionate and creative chef always in search of a sensory culinary experience. The son of restaurateurs, he began his career at Chefson in Bois-Colombes before meeting Stéphane CARRADE at the restaurant La Guérinière. As a sous-chef working alongside Patrice HARDY at La Truffe Noire, he later joined Le Pressoir d’Argent as a chef de partie in charge of cooking.
After the opening of Poulet à 3 Pattes and Mas des Arômes, where he worked as the head chef, he went on to explore the White Sand in Zanzibar as the executive chef.
Building on his experiences, it was alongside the consulting chef Stéphane CARRADE that he took the reins of Maison Ruffet.
Stéphane Carrade is a Gascon chef renowned for his gastronomic awards.
After a number of experiences, his work was rewarded with his first star at Chez Ruffet in 2001, followed by a second in 2006. He then moved on to the Arcachon basin, where he worked at La Guérinière, the Grand Hôtel de Bordeaux and the Skiff Club, where he currently works and holds 2 Michelin stars.
Now he’s back in his homeland with the opening of Maison Ruffet.
Chef Carrade defines good food as good produce and simple cuisine that is easy to enjoy, with a focus on local, seasonal produce. He draws on his south-western roots to champion sustainable gastronomy.
