October 26, 2026
3 Questions for Frédéric Braud, Head Chef
Since 2012, Frédéric Braud has been part of the kitchen team at Château d’Issan, nestled in the heart of the Château’s East Tower. Having honed his skills at Cordeillan-Bages, Mouton Rothschild and Phélan Ségur, he now creates dishes in harmony with Issan’s wines. His approach is generous and heartfelt, bringing tradition and modernity together through seasonal cooking, exceptional ingredients and a genuine passion for his craft.
He welcomes us into his daily world, shares his culinary philosophy and offers a few anecdotes along the way.
1. After more than 14 years at Issan, what inspires and guides your cooking?
My inspiration comes first and foremost from the ingredients, the changing seasons and the experiments I carry out every day. Issan’s wines, of course, but also the Château’s kitchen garden, local producers and my greengrocer are all important sources of inspiration.
When creating a dish, I rely very much on instinct. I enjoy trying out different combinations and fine-tuning flavours. In the kitchen, you also have to be willing to take risks: an idea may work beautifully, or it may completely alter the balance of a dish. That is the challenge!
I don’t necessarily seek to impose a particular ingredient or spice that would become my signature. What matters is the balance of the dish as a whole, and the pleasure and emotion it brings. You also have to adapt to the tastes of those you are cooking for. The Cruse family has its own habits and preferences, which I naturally take into account: perfectly crisp potato crisps, vanilla mille-feuille… Virginie Cruse loves a rack of Pyrenean lamb cooked over the fireplace. When a dish wins everyone over, it is always deeply satisfying.
At Château d’Issan, cooking is also shaped by a dialogue with the wine. Once the menu has been decided, Emmanuel Cruse selects the wines to accompany each dish. Sometimes, I imagine that a particular preparation would pair especially well with a certain wine, but I don’t build my dishes around a specific vintage. The menu comes first, and the wines then find their natural place.
2. What memories come to mind when you think back to your time at the Château?
One of the most important milestones in my journey was creating the cookbook Les 4 Saisons in 2019, alongside Emmanuel and Virginie Cruse and the entire Château team. It was a wonderful collaborative adventure that gave me the opportunity to share my signature recipes, showcase the estate’s wines and convey part of the Château’s identity. The book remains an unforgettable memory because it reflects the work and commitment of everyone who helps bring Issan to life.
But the most memorable moments are not always the most extraordinary ones. Everyday life matters just as much: a service that runs seamlessly with my colleague Alexandra Machado, a dish that is particularly well received or positive feedback from a guest. These may seem like simple things, but they bring genuine satisfaction.
I also remember a video shoot that took place at the end of 2025, on the occasion of a four-hands dining experience created with El Piex in the heart of Issan’s kitchens. It was an opportunity to share our mutual passion for gastronomy, bring our culinary worlds together and offer viewers a behind-the-scenes glimpse of the preparation of a meal at the Château.
Between moments of intense concentration, precise movements, spontaneous exchanges and a few unexpected mishaps, the experience also revealed the vibrant energy of a working kitchen, far removed from the beautifully presented dishes that eventually reach the table.
It was actually during this shoot that El Piex sustained a minor burn. The moment was caught on camera and ultimately made it into the behind-the-scenes footage! Fortunately, it was nothing serious, although he did end up finishing the meal with his hand covered in Biafine burn cream.
Looking back, I remember the shoot as both an enjoyable and amusing experience, one that perfectly illustrates the reality of our profession: a great deal of dedication and passion, but also a healthy dose of adaptability and moments of camaraderie that make every experience unique.
Ultimately, from unexpected little setbacks to major collaborative projects, all these memories contribute to a shared story with the Château. We are not simply part of a kitchen: each of us contributes, in our own way, to the life of a house, its identity and the continuation of its story.
3. Are there any new culinary projects you would like to share?
Until now, receptions at the Château have largely been private affairs for the Cruse family, organised for business gatherings or occasional special events.
Today, a new wine tourism experience is taking shape: La Table d’Issan. I am delighted to have the opportunity to share my cooking with a wider audience through an experience that is quite different from a traditional restaurant. Guests gather around an intimate table in the Château’s dining room, in a residence that is still home to the family. It is an immersive experience, inviting visitors to discover and fully embrace the French art of living.
At lunchtime, guests will be able to enjoy a three-course menu accompanied by three wines from the estate. The menu will showcase my seasonal recipes, and each experience will be hosted by a member of the family: Emmanuel Cruse or his son-in-law, Edgard Kappelhoff-Lançon, who will share the history and world of the Château during this exceptional moment.
This is a wonderful project that is very close to my heart. I can’t wait to get started, explore new pairings, discover new harmonies and find fresh sources of inspiration, creating magical moments around the table at Issan and through its wines.
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