If your mouth waters when reading the description of this land-sea dish, don’t panic, it’s a perfectly normal side effect. This is a small extract from an exceptional menu that home chef Kevin Mast created for a unique meal, on the occasion of a marriage proposal. Everything had been perfectly taken care of, from the choice of the location – the magnificent La Paloma estate in Jurançon and its no less striking view of the Pyrenees – to the precision of the menu, including the timing.
The elements of the dishes are placed with great delicacy.
Quentin Top / South West
For young chef Kevin Mast, it was a real challenge. “This is the first time I have created a menu for an engagement. Usually, I allow myself zero mistakes, even less. It’s an honor, we want this moment to remain engraved in their memories. » To support him in this ordeal and provide impeccable service, chef Mast was accompanied by Aurélien Besnard.
Kitchen Geeks
Both come from the prestigious Ferrandi hotel school in Paris. And both are real cooking geeks. “We are big fans of chef Thierry Marx. We happened to skip class to go see him at the Omnivore show. » In 2020, at the age of 19, Kevin Mast attempted the adventure of the TV show “ Objectif Top Chef “. A demanding exercise that had not gone as he would have liked. “I have lost my means. I was very disappointed, because many producers had trusted me. But between the pressure of filming, the terms to use, the gestures… I still remember it as a very good experience. »
After settling in as a home chef in 2024, and after several varied experiences, both with starred chefs and in brasseries or chains, Kevin Mast had the great pleasure of being contacted by the Gault & Millau guide. “I thought it was a hoax at first. It’s very gratifying, because we are only two home chefs to be referenced in New Aquitaine. »
The meal took place at the La Paloma de Jurançon estate: an idyllic setting for a marriage proposal.
Quentin Top / South West
Seasoned professional
Despite his young age, 23 years old, Kevin Mast has everything of a seasoned professional. “I only do tailor-made products. I always ask first what the clients’ budget is, because there is a lot of work, between the choice of products, the development of the menu, its creation… One of the only things I ask is respect for seasonality. We find ourselves here in a very beautiful region with excellent products and producers who must be highlighted. »
The chef also knows how to adapt his work to situations. “For larger tables, I sometimes prepare the plates in front of the customers. Even if it means cooking at home, you might as well make people benefit from all the gestures! It’s an activity that pushes me to constantly innovate. » And the icing on the cake, that day, it seems that his menu had the desired effect: it seems that the fiancée said yes.
