Alila Villas Uluwatu in Bali has announced a three-day culinary residency with Michelin-starred chef Stéphane Carrade.

This January, Carrade brings his craft to the dramatic cliffside of CIRE restaurant, where the vast Indian Ocean becomes the backdrop for an intimate gastronomic experience. Over two degustation dinners and a thoughtfully curated brunch, guests will be invited into the world of a chef whose approach to flavour is deeply personal.

A native of Gascony in France’s South West, Carrade’s cuisine reflects the spirit of his homeland: generous, soulful and deeply connected to the rhythms of nature. Gascony, long celebrated for its rich produce and storied traditions, informs this instinctive approach, a style shaped not only by regional heritage but by decades spent travelling through Europe’s most inspiring culinary landscapes.

Among his most defining chapters is his leadership at two Michelin-starred restaurant, Le Skiff Club. It was here that a philosophy of terroir-driven expression evolved into a singular culinary language. Later, his journey through gastronomic capitals, coastal markets and refined kitchens has cultivated a profound respect for artisans, producers and the stories behind their craft.

Carrade is also known for what he calls cuisine d’auteur—author cuisine, where technique meets intuition, and every creation carries a personal narrative. His philosophy of “progressive terroir” is a gentle evolution of tradition: honouring the land while allowing imagination and contemporary insight to guide new possibilities.

For his Bali residency, this philosophy meets the island’s own rich terroir. The degustation menu portrays the spirit of South West France, intertwined with the bounty of Bali; the minerality of artisan sea salt, the pristine flavour of freshly caught seafood from local fishermen and a dessert shaped by the depth and aroma of Kintamani-grown chocolate.