Officier Maître Rôtisseur Stéphane Libourel, a distinguished French chef and restaurateur, is the proprietor of Restaurant Bacchus, a celebrated French dining establishment in Odense. Born in Condrieu, a picturesque village south of Lyon in France renowned for its wine production, Stéphane’s culinary journey has been extensive and impressive.

His formal training includes culinary arts and pastry both acquired in the gastronomic hub of Lyon. His professional trajectory has taken him through various kitchens across Europe, including stints in Aberdeen, London, Århus, and ultimately Odense. In Odense, he notably co-owned establishments such as Al Dente and Brasseriet before venturing into his own enterprise.

In 2015, Stéphane established Restaurant Bacchus, aptly named after the Roman god of wine, reflecting his deep-seated passion for French gastronomy and viniculture. The restaurant is celebrated for its authentic French cuisine, featuring classic dishes like frogs’ legs, foie gras, boeuf bourguignon, and tarte Tatin, all meticulously prepared with a focus on seasonal ingredients and traditional techniques.

Under Stéphane’s stewardship, Restaurant Bacchus has gained significant acclaim within Denmark’s culinary scene. In 2017, it was honoured with the title of “Bistro/Brasserie of the Year” by Den Danske Spiseguide. A remarkable achievement for a relatively young establishment.

The restaurant continues to receive excellent reviews, with patrons praising its dedication to authentic French flavours and exceptional wine selection.

Stéphane’s affiliation with the Chaîne further underscores his commitment to culinary excellence. As an Officier Maître Rôtisseur, he actively contributes to promoting and preserving the traditions of fine dining and hospitality.

Beyond his culinary endeavours, Stéphane is known for his mentorship and dedication to nurturing emerging talent in the culinary arts. His leadership at Restaurant Bacchus not only elevates the dining experience in Odense but also serves as an inspiration for aspiring chefs and restaurateurs.

In summary, Stéphane Libourel’s profound expertise and unwavering passion for French cuisine have firmly established Restaurant Bacchus as a cornerstone of Odense’s gastronomic landscape, offering diners an authentic, memorable culinary journey.

Prepared by a Chaîne News Online Staff Writer
Researched from various sources. E&OE

Restaurant Bacchus
Vestergade 5
5000 Odense C

Web: restaurantbacchus.dk
Tel: +45 23 37 00 04