i. Biography
His cooking sits within Modern French practice, but the discipline behind it is seasonality and exacting technique. In Stéphane Goudet’s kitchen, curiosity and instinct are held against product, team, and guests, giving the work pace without loosening its frame. The result is food built for the moment: clear, composed, and attentive to what the market and the season will actually give.
The Path
Since 2005, Stéphane Goudet has been owner of L'Amphitryon. That continuity has allowed the house style to settle without going static, with standards set through repetition, adjustment, and the daily work of the kitchen. In that role, ownership functions less as a label than as the structure through which his ideas, his discipline, and his approach to hospitality are carried.
The Work Today
The kitchen works with products from local producers, including regional Rhône Valley wines and locally sourced ingredients. That proximity gives the cooking a direct sense of place: ingredients arrive chosen at their best, with freshness and texture doing much of the work. The menu shifts with the seasons, but the underlying grammar stays steady — French technique as the frame, and the produce around it as the driver. The cooking moves with the calendar while keeping its French reference intact.
Signature
Stéphane's signature dishes include truffle tasting menu, sphere of foie gras with truffle, marinated, seared scallops with lobster and truffle, cod infused with truffle, and veal from Lozère with truffle jus. Across these dishes, richness is managed with control, and truffle appears as a working note rather than a flourish. The menu points to a kitchen interested in depth and layering, and in the balance between marine and land, delicacy and intensity, and French luxury handled with restraint.
Acclaim
The clearest signature is truffle-focused cuisine: a truffle tasting menu, sphere of foie gras with truffle, marinated seared scallops with lobster and truffle, cod infused with truffle, and veal from Lozère with truffle jus. Taken together, these dishes define the contours of Stéphane Goudet’s culinary identity at L'Amphitryon: a Modern French table shaped by instinct, rooted in local sourcing, and expressed through a polished, seasonally driven understanding of flavor.
Profile updated August 2026
FAQ
Asked of Stéphane
What is Stéphane Goudet's current role?
As of 2026, Stéphane Goudet is Owner of L'Amphitryon.
What is Stéphane Goudet known for?
Truffle-focused cuisine, including a truffle tasting menu, sphere of foie gras with truffle, marinated seared scallops with lobster and truffle, cod infused with truffle, and veal from Lozère with truffle jus.