Karma Group’s authentic southern French bistro Karma Le Platane in Caux-et-Sauzens outside Carcassonne has appointed a distinguished new Chef de Cuisine, bringing Michelin-level expertise to our brand new Languedoc eatery. Ronald Callejas’ impressive background includes training in classical French cuisine and collaborations with celebrated Michelin-starred masters Michel Truchon, Nolwen Corre, and Frank Putelat.
As the former right hand to acclaimed Chef Eric Bausson, he brings refined techniques and exceptional standards to Karma Le Platane’s kitchen. His diverse culinary expertise spans Latin American and Mediterranean traditions, with particular mastery of both traditional and modern Peruvian, Mexican, and Caribbean gastronomy—credentials that earned him the National Championship in 2013, awarded by the Ministry of Culture of Colombia. Now he sets his sights on creating an authentic rural French culinary experience in our delightful village bistro.
We sat down with Ronald to get the lowdown on his love of cooking – and life in general – and we’ve kept the original responses for our French language speakers – or for Duolingo students who fancy some practice ahead of their Karma Chateau de Samary holiday this spring/summer!
What are you bringing from your past experience to Karma Le Platane?
In addition to my appreciation for fine food and the French dining experience, I bring with me a deep knowledge of the region and its local products. One of my strengths is building effective kitchen brigades and fostering respect for the local ingredients.
En plus de mon goût pour la bonne nourriture et l’art de la table à la française, je possède une connaissance approfondie de la région et de ses produits locaux. L’une de mes forces réside dans la formation de brigades de cuisine efficaces et dans le respect des produits du terroir.
What excites you most about running the kitchen at Le Platane?
I’m excited about offering the people of the village and the region a traditional gastronomic experience that brings joy and encourages sharing among friends and family, all in a pleasant and relaxed atmosphere.
Ce qui m’enthousiasme, c’est de proposer aux habitants du village et de la région une expérience gastronomique traditionnelle, propice à la convivialité et au partage entre amis et en famille, dans une ambiance agréable et apaisante.
What kind of food experience can people expect at Le Platane?
Guests can expect a generous and indulgent culinary experience, built around traditional recipes made with high-quality ingredients and expertly crafted.
Les convives peuvent s’attendre à une expérience gastronomique généreuse et gourmande, centrée sur des recettes traditionnelles à base de produits de qualité, soigneusement préparées.
Is there a signature dish people cannot miss out on at Le Platane? And why is this dish a must-try?
A signature dish that guests shouldn’t miss would be the Magret de Canard au Miel et Lavande, as it beautifully showcases the products of the South of France, combining classic culinary techniques with a modern twist. Another must-try is the Cassoulet, a traditional regional dish made with local ingredients. It’s a generous, hearty meal, prepared in a homestyle manner with great dedication and care.
Un plat incontournable serait le Magret de Canard au Miel et Lavande, car il sublime les produits du sud de la France en alliant des techniques culinaires classiques à une approche moderne. Un autre plat à ne pas manquer est le Cassoulet Maison, un plat traditionnel de la région préparé avec des produits locaux. C’est un plat généreux, consistant, fait maison avec beaucoup de dévouement et de soin.
