If farm-to-table had a VIP section, Jacques and Mathieu Lagarde would be sitting front row, wine glasses in hand, toasting to the beauty of a well-grown beet and a perfectly aged charcuterie board. The French-born duo behind Cascada Marbella have crafted more than just a restaurant – they’ve built a self-sustaining culinary haven, where every ingredient has a story, and every bite feels like a love letter to nature.
Their kitchen? A canvas. Their tools? Fire, fermentation, and an unwavering commitment to using everything – from root to stem, snout to tail, husk to kernel. This is an example of a culinary revolution.
The Roots of Passion: A Childhood in Two Worlds
At the helm of Cascada, we can find, Jacques and Mathieu Lagarde, two brothers of French and Portuguese descent, whose craft of gastronomic narrative intertwines the rigor of French technique with the raw authenticity of nature’s bounty. Their journey is one of adventure, serendipity, and an unwavering dedication to their craft.
The Lagarde brothers hail from Paris, yet it was not in the city of lights that their culinary inclinations first took shape. Instead, their earliest inspirations were drawn from the rustic landscapes of Portugal, where their maternal grandmother lived off the land, forging a life of self-sufficiency. Every summer, the family would embark on a pilgrimage of sorts, leaving behind the structured elegance of Paris for the rugged charm of the Portuguese countryside.
“Our grandmother made everything from scratch – cheese, bread, vegetables, even the animals we ate were raised by her. There was something profound about foraging and cooking with our own hands. That’s where our passion began,” Mathieu reflects.
This formative experience sowed the seeds of a lifelong appreciation for locally sourced, unpretentious, and deeply soulful food. It was only natural, then, that the brothers embarked on their culinary journey at the age of fifteen, apprenticing in the prestigious kitchens of Paris. Theirs was a rigorous initiation—Michelin-starred establishments, high-pressure environments, and the relentless pursuit of perfection.
Journeys Across Continents: From Paris to the Pacific
After honing their skills in the French capital, the Lagarde brothers sought new challenges beyond their familiar terrain. At the age of 21, Mathieu, with Jacques just 19, ventured to Australia, eager to explore a different food philosophy, one unbound by centuries-old traditions yet deeply rooted in terroir.
“Every place has its own unique offerings. We realized that the best food isn’t about imposing a style but rather listening to the land. In Australia, we worked with local seafood and native ingredients. Then in New Zealand, we immersed ourselves in the purity of its produce, working closely with farmers and foragers.”
This ethos became their guiding principle. Their travels were not mere stints in foreign kitchens but immersive explorations into the culinary soul of each region. Mathieu would remain in New Zealand for seven years, while Jacques, after four, moved to Marbella, joining Cascada, an establishment that would soon become the embodiment of their shared philosophy.
Innovation Rooted in Tradition
While French technique is the foundation of their culinary language, the Lagarde brothers embrace influences from their travels and surroundings. Their menu speaks to this open-mindedness, and unwavering respect for tradition yet an eagerness to challenge conventions.
A prime example is their interpretation of a classic Spanish dish – eggplant with sugar cane honey. Mathieu first encountered this dish during a visit to Marbella while living in New Zealand.
“It was delicious, but I thought, why not reimagine it? We turned it into a pre-dessert, and even Spaniards, who have grown up with the original, are amazed by our version. It’s about honoring tradition while offering something unexpected.”
After traversing the globe, why Marbella?
Their journey to Marbella was serendipitous, sparked by a love story that led Jaque to Marbella amid the Covid-19 pandemic. His arrival was anything but smooth, despite sending his resume to 80 restaurants, none responded due to the uncertainties of the time.
By sheer chance, he found his way to Cascada, a newly opened restaurant seeking a head chef. Despite the language barrier as he spoke no Spanish, Jacques was offered a position, albeit as a dishwasher. It was within two weeks, his prowess in the kitchen was undeniable, earning him the title of head chef, and not long after, co-owner of the establishment. Though the relationship that brought him to Spain ended, his newfound home in Cascada flourished.
Mathieu continued his culinary journey in New Zealand, earning accolades as a chef in the country’s finest restaurants. However, a shared opportunity on the French television show Top Chef rekindled the brothers’ collaboration. Reluctant at first, they decided to participate while attending a family wedding in Paris. To their astonishment, both were selected. After the show aired, Mathieu decided to leave New Zealand and reunite with Jacques at Cascada, marking the beginning of their joint culinary revolution in Marbella.
Nose-to-Tail, No Exceptions.
Their latest venture in culinary artistry involves an innovative approach to charcuterie, a craft that became a defining element of their cuisine. Their passion for charcuterie was ignited in New Zealand by a chef who specialized in the French tradition. The brothers learned to craft exquisite cured meats, taking it a step further by utilizing whole animals in creative ways.
One of their standout dishes involves transforming a whole suckling pig into a seamless composition of flavors—debonded, stuffed, and reassembled, presenting both an aesthetic and gastronomic marvel.
Their unique take on charcuterie extends to fish and even dessert, as seen in their cold-smoked blueberry creation, infused with black pepper to mimic the depth of traditional cured meats.
While many butchers toss lesser-known cuts to the wayside, the Lagarde brothers give these a renaissance. “Nothing goes to waste,” says Mathieu, Offal, bones, and even fat trimmings are all transformed into something delicious. Whether it’s house-made boudin noir or a rich marrow butter that could make a grown man weep, every part of the animal is given its moment in the spotlight.
The Lagarde brothers treat charcuterie with the same finesse as a Michelin Star chef handles foie gras. Their cured meats, smoked over olive wood, bring out the best in Iberian pork, while their duck prosciutto is a salty, melt-in-your-mouth revelation.
Handmade pâtés, rich terrines, and house-cured sausages? They’ve got those too, each crafted with the kind of patience that can’t be rushed.
From the marrow to the pit, everything has a purpose.
At Cascada, waste minimization is paramount. Every part of an ingredient is utilized, whether through charcuterie, broths, or innovative fermentations.
The Lagarde brothers’ commitment to sustainability is more than a trend, ensuring that their menu evolves in harmony with nature’s rhythm. Their farm in Istán provides avocados and various vegetables, although the sheer volume of their clientele necessitates supplementing with additional local produce. They aspire to further integrate their harvest into the restaurant, with the ultimate dream of owning a fully sustainable farm supplying both meat and produce.
They abide by a philosophy deeply rooted in nature, believing that the land dictates the best ingredients for any given region. In every country they have worked, they have embraced local produce with reverence. At Cascada, they adhere to this principle.
A particular highlight on their menu is the renowned vanilla of Tahiti, an ingredient they discovered while filming a documentary and now incorporate into select dishes, drawing on the deep history behind its cultivation.
“We use Spanish products as much as possible, except for chocolate, because let’s face it, people would riot if we didn’t offer a chocolate dessert,” Jacques laughs. “And coffee – some things are simply irreplaceable.”
Cascada Marbella: A Reflection of Their Culinary Ethos
Today, Cascada stands as a testament to the Lagarde brothers’ vision, a place where nature dictates the menu and culinary creativity knows no bounds. Here, the brothers uphold their commitment to locality and seasonality, sourcing exclusively from Spain, save for a few beloved exceptions.
A particularly intriguing aspect of their menu is the charcuterie pairing concept, a novel approach inspired by a revelatory experience at a three Michelin Star restaurant in France.
“There, the chef paired each course with a different type of bread. It was an epiphany for us. Why not do the same with charcuterie?” Mathieu explains.
At Cascada, this manifests in stunning pairings: a carrot dish accompanied by beef tongue cured in wine; a delicate fish course juxtaposed with a seafood-based charcuterie; and, perhaps most unexpectedly, a blueberry dessert that undergoes a process of cold smoking, spiced with black pepper to mimic the depth of traditional cured meats.
A Future Carved in Constant Evolution and Culinary Excellence
“We never want to become stagnant,” says Mathieu. “The beauty of gastronomy is that there is always more to discover. Every dish is a conversation, every ingredient a new possibility.”
For Jacques and Mathieu Lagarde, the journey is far from over. Their story is one of constant evolution, learning, refining, and pushing the boundaries of what food can be.
A recent project saw them cultivating heirloom corn varieties from Mexico, crafting vibrant tortillas for a special menu item. Their sustainability efforts extend beyond the kitchen; they regularly engage in collaborations and events that advocate for environmentally conscious practices in gastronomy.
Despite their deep connection to France, Marbella remains their focal point, their creative sanctuary. Their upcoming travels to Paris for a prestigious barbecue event and a gathering of Michelin Star chefs underscore their ever-growing influence in the culinary world. While their sights are set on further expansion, their primary focus remains on elevating Cascada to new heights, ensuring that every dish tells a story of passion, heritage, and innovation.
For those who seek a dining experience that transcends the ordinary, Cascada Marbella stands as a testament to the two brothers’ relentless pursuit of culinary excellence. Their journey from the humble beginnings of a Portuguese farm to the refined artistry of haute cuisine continues to unfold, promising an ever-evolving feast for the senses.
At Restaurant Cascada, that conversation unfolds with every plate served, an intricate dance between past and present, tradition and innovation, discipline and creativity.
And as the brothers continue to refine their craft, one thing is certain: their culinary adventure is just beginning.
