Frenchmen may judge you according to your gastronomic preferences. Restaurant owners and chefs are as good as national heroes in France. Christophe Leroy is one of them. A Norman who received La Cle d’Or de la Gastronomie in 1990, he’d managed to build his own gastronomic empire.

-In recognition of your culinary talent you’ve been given a La Cle d’Or de la Gastronomie award in the Messardiere Castle in St. Tropez. But how did you start your own business?

-Two years after the event I opened my first restaurant and café in St. Tropez - Table du Marche. What made it special was the elegant tea lounge and sophisticated confectionery. It became a popular spot and it gave me confidence and strength to develop the business. Only three years later, guided by my clients’ wishes, I created a mobile restaurant kitchen which could be transported to yachts, beaches and parties. It gave me an opportunity to meet lots of interesting people and expand my client base.

-Was it then that you decided to create your famous Soirees Blanches?

-Yes. First of all, I fell in love with a spot in the very middle of the unique park in Ramatuelle and I wanted to create something beautiful there. Traditionally the event is held in early July. Around 500 artists, sportsmen, entrepreneurs and politician gather at the event. The guests are all dressed in white. The unforgettable atmosphere at the party is created by amazing stunts and light show. The background music is taken care of by popular DJs. But the most important thing is the cuisine. I put all my love and passion in it.

-Speaking of the sportsmen, why did you decide to set up your restaurants at polo and golf clubs of St. Tropez?

-Firstly, these are all very scenic places with beauty and elegance combined. And their members are not only sportsmen but people who occupy a certain level in society and have acquired a certain taste of life. I’ve worked out a special menu that takes into account the sportsmen’s energy consumption and the clients’ gastronomic preferences.

-You were invited to cook at the wedding of Johnny Hallyday and Adeline Blondiau. It meant recognition from show business celebrities as well as from sportsmen. Tell us about the scope of your empire.

-I own a chain of restaurants on Cote d’Azur and in Marrakech. For the benefit of those who don’t have a chance to visit my restaurants I publish books on cooking with the help of which the readers can learn and use all my knowledge and experience in full measure.

Leyla Kharchilava

18.11.2008

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