Alain Fabrègues had already made Western Australia home when he received the Meilleur Ouvrier de France (MOF) in 1991, the highest honour a French craftsman can hold, awarded while he was running his own restaurant in the Perth Hills.
He would go on to be knighted twice by the French government, and for three consecutive years was named Chef of the Year, dominating gold medals at the Salon Culinaire. Credentials earned from Western Australian soil, recognised by France's highest office.
For thirty four years he ran The Loose Box in the Perth Hills. But Alain's most lasting contribution to Western Australia may be underground. Since 2003 he has helped build WA's truffle industry into the largest producer in the Southern Hemisphere. Working with Truffle Hill in Manjimup, he spent years perfecting a world first technique for preserving black truffle without artificial flavour or aroma, honouring the fifty year quest of his own mentor, French Master Chef Jean Delaveyne, who never solved it himself.
He’s been the mentor and friend to many a talented Perth chef and West Australian export. A very warm welcome Alain.