Philippe Labbé proposes a traditional yet rejuvenated and light cuisine honored by gourmets worldwide. He enjoys sublimating high quality products and brings special attention to desserts which have to be in perfect harmony with his cuisine.
Originally from Champagne-Ardennes area, Philippe Labbé worked twenty years by the sides of the greatest Chefs of France before directing the Château de Bagnols’ kitchens from 2001 to 2003 and the kitchens of the Château de la Chèvre d’Or in Eze, from 2003 to 2009.
After getting his diploma from Strasbourg’s Illkirch Hotel School, Labbé joined the Michelin two-star La Côte d’Or in Saulieu to work with Chef Bernard Loiseau in 1981. Later he joined the team of Chef Gérard Boyer at the Michelin three-star Les Crayères in Reims, and the culinary team of Roger Vergé at the Michelin three-star Moulin de Mougins in Mougins.
Labbé also built strong experience in worldwide famous hotels and palaces such as the Carlton in Cannes and the Plaza Athénée in Paris, as well as the Hotel Martinez in Cannes under the direction of Chef Christian Willer, considered one of the best Hotel Chefs of his generation.
Before being appointed executive chef of Shangri-La Hotel, Paris, Labbé made his reputation as chef de cuisine at the Michelin two-star Château de la Chévre d’Or in Èze on the French Riviera.
Philippe Labbé named France’s chef of the year
In 2013 as executive chef at the Shangri-La Hotel, Paris’s L’Abeille restaurant, Philippe Labbé was named France’s Chef of the Year (Cuisinier de la Année) by the influential Gault & Millau 2013. Chef Labbé has been praised by the guide for his cooking as “one of the dazzling cuisines” in Paris. He constantly exhibits creativity and daring that evolves with the seasons, and likes to delight diners with surprising blends of exceptional products. His cooking at the Shangri-La has already been recognized with two Michelin stars and Gault Millau’s award will boost his chances of collecting a coveted third star.
Marc Esquerre, the editor of Gault Millau’s 2013 guide, described Labbe’s cooking as “symphonic”. “It is complex but not complicated and immediately accessible for everyone,” Esquerre said. Asked to describe a dish that typifies his seasonal cooking, the chef himself opted for a just-cooked langoustine with the zest of yuzu fruit, served with a yuzu mayonnaise made with fresh, grilled hazelnuts.