Since he arrived at Château de Candie, Badara Gueye has managed to blend elegance, precise technique, and artistic sensibility in a cuisine that reflects his mastery of creativity and his experiences.
La Cantine has since become a popular destination in the Chambéry region for those seeking its iconic seasonal approach and the focus they have here on local ingredients. Inside the kitchen, only top-quality produce and ingredients are used, which come from Lake Geneva or Lake Bourget. Badara incorporates touches and distinct flavours from his Senegalese roots: blending tradition and modernity in his creations.
The chef still has energy and spare creativity to continue with this work as a visual artist; he exhibits and sells his paintings in Annecy and Switzerland. Here, we chat to Badara Gueye, the Senegalese chef and painter whose 5th anniversary at the restored 14th-century château-hotel, Château de Candie, is approaching!
How did it all start?
It has been a long journey, full of unexpected twists and experiences. It all began in a hotel on the Dakar coast in Senegal, where I was asked to step in as a kitchen porter, replacing someone absent. At the time, I was just a Year 11 student on school holidays.
What started as a simple job quickly turned into a true adventure—an immersion into a world of flavours, colours, and discovery.
Working alongside the chefs and assisting with their prep work, I discovered a true passion for the culinary profession. I gradually found my place within the brigade, taking my first steps as a commis. From that moment on, everything began.
Does the natural setting of Château de Candie influence your approach when creating a dish?
Working in such a remarkable setting is a true privilege. From my very first steps, I felt an immediate and profound connection to this place, its charm and idyllic surroundings naturally linking my cuisine to the rhythms of nature.
Nature remains my greatest source of inspiration.
Each dish reflects the evolving colours of the landscape, echoing the seasonal vegetation that envelops the château throughout the year.
This unique environment shapes my approach, guiding me towards a cuisine rooted in seasonal Alpine produce and freshwater fish from Lake Bourget and Lake Geneva, always in harmony with its surroundings.
What vision did you have when you first arrived at Château de Candie? Has it changed over the years?
In the wake of the lockdown, a desire to live differently emerged; a need for change, for renewal. This renewed sense of freedom gave me even more strength, not only to begin a new chapter but to embrace that need for renewal.
I felt a kind of survival instinct, a drive to surpass myself, alongside an almost utopian vision: to transform La Cantine into something meaningful and build a shared story around it.
Five years on, that vision has become reality. La Cantine is now one of the most sought-after restaurants in Chambéry, with its reputation steadily rising across online platforms.
More importantly, it has become a place embraced by the people of Chambéry, a space they have made their own, gathering there to celebrate their moments and events.
Talk to us a bit more about your artistic influence when cooking
Creation is at the heart of my daily life, whether in the kitchen or through my artistic work. I am constantly driven to create, without pause.
I am often asked how I became a painter without attending art school.
My answer is simple: I am a chef. Painting is a natural extension of my work, a seamless transition from the plate to canvas, where the intention and creative process remain the same.
There is a deep connection between my paintings and my menus. They tell the same stories, the same dreams, the same journeys.
How do you combine Senegalese influences with Savoyard cuisine?
Cuisine is a language, an expression of identity. Even though I trained in French cuisine in Senegal, it has always felt essential to bring my own personal touch, something that truly reflects who I am, with character.
For me, cooking is a way of conveying messages through flavours. It is about telling my own story, not someone else’s, while remaining respectful of the place and its identity. The use of ingredients such as tamarind or baobab powder, combined with something like cauliflower, is a way of expressing where I come from; a subtle way of saying that my roots lie elsewhere.
Could you tell us about some of your signature dishes? Do they represent anything?
Over the past year, Arctic char with kaldou sauce and puffed rice emerged as the most sought-after dish at wedding celebrations.
The Arctic char, sourced from Lake Bourget in Savoie, meets kaldou, a traditional preparation from southern Senegal, in Casamance. The puffed rice is a reminder of a staple food deeply rooted in my country.
This balance reflects my identity at the crossroads of different cultures.
Another creation I often present is a vegan dish that brings together cauliflower, baobab powder, and a grapefruit gel. This bold and expressive interplay of natural ingredients reveals the depth and richness of cultural diversity.
Are there any chefs whom you get inspiration from?
If I could award a Michelin star today, I would give it to Pierre Gagnaire, who already holds 13 Michelin stars.
I deeply identify with his approach, as he naturally brings together contemporary art and cuisine.
His combinations of ingredients are surprising, unexpected, and almost fascinating.
How do you see the relationship between your visual art and your cuisine?
As mentioned in a previous question, my visual work is a natural extension of my cuisine. Each piece, like each dish, unfolds in layers—telling my stories, my dreams, and my journeys.
I want guests to leave the château carrying a chapter of my story, drawn back time and again to uncover the final paragraph.
Any future projects you can give us a hint about?
I have many projects in mind; some already taking shape, others still on hold.
My original idea is a singular vision: to transform the château into a vast, immersive space where gastronomy and visual art coexist.
Each day, I question, create, and innovate, drawing inspiration from everyday life.
I will continue to deepen both my artistic work and my cuisine, constantly pushing my limits further and further.
Perhaps one will eventually take precedence over the other; only time will tell.
To discover more, visit: Le Château de Candie
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All imagery courtesy of Le Château de Candie.