There’s something instantly engaging about Christophe Lacroix — warm, direct and full of stories shaped by a lifetime in the kitchen. From his early days learning the ropes as a teenager in France to building a much-loved restaurant presence in Bath, his journey has taken in everything from traditional bistro cooking to launching a family-run food business with his wife. Now at the helm of Bistro Chef, Christophe is channelling that experience into creating restaurant-quality French dishes designed to be enjoyed at home. It was a real pleasure to sit down with him for this Getting to Know — to hear about the moments that have stayed with him, the people who inspire him, and the simple joys that continue to shape his approach to food and life.
What does your Monday morning routine look like?
I start early – I’m at work by 6 o’clock. I have a quick chat with the chefs to see what we need to do for the week, and then we just get on with it. Once I start working, I don’t really stop. We’ll have a coffee in the morning, but that’s about it – it’s straight into work after that. It’s different from the restaurant days because we finish earlier now, around 2pm, which is good, but the pace is still there.
What was your first full-time job?
I started in the kitchen at 14, but that was an apprenticeship – three weeks working, one week at school. My first proper full-time job was at 16, in a small restaurant on Île de Ré, an island near La Rochelle. I was cooking there and also preparing food for the street market, so we’d make dishes and go and sell them ready to eat, to the locals and tourists. It was a really good experience and a great place to learn.
What has been the best moment in your career?
Opening my first restaurant in Bath was the best moment. It was called the Pinch of Salt, in a little pedestrian street behind the Royal Crescent. I had been working towards that for a long time, so when it finally happened, it was very exciting. That’s when I really felt like I became a chef in my own right, running my own place.
What has been the worst moment in your career?
There have been a few difficult moments, but one that always sticks with me – and I can laugh about it now – is when I got sacked from a job in England, after just one month. I had never been sacked before, so I always remember that.
The reason was quite simple. I did a stock take, but I did it properly. Before me, the chefs used to adjust the numbers a bit so everything looked right on paper. But it was my first month, so I didn’t know that – I just did a real stock take, honest, with the true numbers. When the results came back, it looked as if the Gross Profit was completely different to what they expected – it was something like 28 instead of 62. For them, that meant I was spending too much money and doing something wrong. So they told me I wasn’t good enough and that was it, I was gone.
At the time, it was a shock, because I had just done the job properly. But it stays with you, that kind of moment. And of course, there are other difficult times in the kitchen too – accidents, for example – those are always very hard to deal with and something you never forget.
What’s the most unexpected thing you experienced in your career so far?
One of the most unexpected moments was seeing my Bath restaurant ‘The Petit Cochon’ in the Sunday Times Magazine. We were named one of the best brasseries in England, and I didn’t know anything about it. Nobody had told me about it. I went to buy the paper one morning and there I was, on the front page. I was talking to the barman behind the bar and they must have taken a photo then. That was a big surprise, but it was very good for the business.
What inspires you?
For me, it’s always food. I love going to markets, seeing what’s there, what’s fresh, what’s in season. That’s what inspires me – just being around ingredients and seeing what I can do with them. That and my family. My son, my daughter, my wife.
What would you like to be doing in five years’ time?
Probably be retired – or at least slowing things down. I’ll be around the age where you normally retire in France, but I don’t think I will stop completely. I would still like to cook, maybe something simpler like a small bed and breakfast, where I can cook for people without all the pressure. I just know I won’t stop cooking.
What is your most memorable foody childhood memory?
I always remember one meal from when I was very young, about four or five years old. I had just arrived at my foster parents’ house, and I remember exactly what I had for dinner – pork liver with puréed broad beans. And it was awful. I still remember it today.
Before that, I’d only really eaten very simple things, like ham and bread, no proper cooked meals, so this was completely different. It stayed with me because it was such a shock. I always say it was probably the worst dinner I ever had, and I never ate pork liver again after that!
That said, it’s funny, because I do love calf’s liver – I think it’s beautiful when it’s done properly. So it’s not just the ingredient, it’s the memory around it. That’s something I really believe in when it comes to food. For me, food is not just about what’s on the plate, it’s about the moment, the place, the feeling. People say, ‘That was the best thing I ever ate,’ and I always ask them, ‘Where were you?’ Because maybe they were on holiday, it was sunny, they were relaxed – all of that becomes part of the memory.
Sometimes you can eat the same dish again somewhere else and it’s just as good, but it doesn’t feel the same, because the moment isn’t there. That’s what makes food so powerful.
What is your favourite food or drink product on the market right now and why?
I wouldn’t say one specific product, but at the moment I really love seafood – oysters, scallops, things like that. It’s at its best in the early summer months. Simple, good products. And I really love cider. Lilley’s Elderflower Cider is a favourite. It’s from Somerset – of course, the home of cider!
If you could visit any place in the world right now, where would you go?
Japan. I’ve never been, and I would love to go for the food. I really respect the way they cook, their attention to detail and their dedication. I’ve worked with Japanese people before and they are very precise. It’s something I really admire.
What’s your all-time favourite movie, and why?
I have one film I’ve watched many times because I enjoy it so much, and that is Snatch. I like Brad Pitt as an actor and the movie is entertaining, a bit mad, and I like that style of film. I don’t overthink it, I just enjoy watching it again and again.
If you had to eat one food for the rest of your life, what would it be?
Beef – steak or steak tartare. I’m a big fan of beef, so I’d be very happy with that.
What is your favourite season and what do you love about it?
Summer, definitely. The weather, the holidays, but also in the kitchen it’s easier. The food is lighter, less sauce, more freshness. It’s less stressful than the colder months, so I always enjoyed that.
What’s your favourite way to unwind and de-stress?
Spending time with my family is the main thing – playing, going out, just enjoying time together. I also like going to the gym or having a glass of good red wine. Simple things, but they work.
What’s the best piece of advice you ever received?
One of my old bosses told me that giving orders is easy, but looking after the people you give orders to is what matters most. Anyone can tell people what to do, but you need to make sure the job is done properly and that your team is supported. That’s something I’ve always remembered.
What is happening in your life that you would like to shout out about?
Right now, it’s all about growing the business. We are working hard to bring in more retail customers for Bistro Chef, and more pubs for Bistro Serve, our food service brand. Our customers tell us that their customers love our food. That’s very rewarding to hear and as a newish brand out there in a busy market it means repeat sales and a bit more confidence in the business. A big milestone for us is that we’ve just installed our first branded chest freezer in a farm shop, which is very exciting as it holds almost the full Bistro Chef range. It’s a step forward for us, and hopefully the first of many. We still get a buzz when we see our logo on the huge board behind the freezer!
You can contact Christophe through the Bistro Chef website or LinkedIn profile.
