Thomas Prod'homme

Where It Started The cooking is built on revision: looking again, tightening the line, and testing what a dish can still become. At Thomas Prod’homme’s pass, that means less emphasis on declaration than on calibration — plates reconsidered, details returned to, each gesture weighed against what it reveals in the end. The working method is explicit in his own words: “I pursue constant research and self-questioning.” In practice, that gives the kitchen a clear rhythm.

Who Shaped Them Courchevel and Marseille sit side by side in the cooking without being flattened into one note. Courchevel gives the products their Alpine ground; Marseille brings the memory Thomas Prod’homme says he carries into the work. The resulting plate is built from place, self-scrutiny, and inheritance handled through ingredients rather than ornament. That geography does real structural work. One side brings mountain clarity, the other a warmer southern pull, and the tension between the two gives the cooking its lift. In Thomas Prod’homme’s hands, region is not backdrop; it is part of the architecture.

The Work Today

At the restaurant, the precision shows in the dishes themselves. Smoked egg with spaghetti, preserve yolk egg, transparent Bigorre’s bacon, and creamy vin de paille juice is constructed with smoke, yolk, bacon, and wine held in deliberate relation. The detail is embedded in the name because the dish is built from those exact parts. Savoy pork ribs with compressing of potatoes and bacon, black truffle, and chestnut pork juice works the same terrain from another angle. Pork, potato, truffle, chestnut, and bacon are placed as the frame, not the garnish. In both dishes, Prod’homme works in a controlled register: the ingredients are assembled to answer one another, not merely presented side by side. In 2025, the MICHELIN Guide awarded two stars to Baumanière 1850 in Courchevel, France, recognizing the restaurant during Prod’homme’s ongoing tenure as chef. The distinction places the work inside a demanding standard of consistency, expression, and exactitude — qualities already visible in the cooking’s structure.

Signature

Signature dishes include Smoked egg with spaghetti and Savoy pork ribs.

In Their Words “It enhances Savoyard products, sometimes with a Mediterranean touch to pay homage to my roots in Marseille.” “I have learnt to discover myself as a chef and have defined, but also fine-tuned, my culinary identity.”