L'Observatoire du Gabriel and Le Logis de la Cadène get new chefs
Following Alexandre Baumart's departure from the de Boüart de Laforest family establishments, Observatoire du Gabriel and Logis de la Cadène welcome two ambitious new chefs.
For Alexandre Baumard, it's the start of a new culinary adventure. After ten years working for the Gabriel Observatory in Bordeaux and at Logis de la Cadène in Saint-Émilion, he was keen to open his own restaurant. The de Boüard de Laforest family, owners of Château Angélus in Saint-Émilion, have found the chefs who will replace him at both establishments. The names were revealed on September 5 by Stéphanie de Boüard-Rivoal, president of Angélus.
Logis de la Cadène: Thibaut Gamba at the helm
Thibaut Gamba, 37, joins the Logis de Cadène kitchen staff. With solid experience at the Table du Clarance, where he was head chef for six years, Thibault Gamba wanted to get closer to the South-West: "I wanted to get closer to the terroir of this region, which I love enormously". He is taking four of his former colleagues with him.
His challenge? "Maintain the current level" with a menu "resolutely focused on the sea and vegetables. And we're lucky enough to have a farm within the group and three market gardeners who work exclusively for the group's restaurants, so everything is sourced locally". On the sweet side, a pastry chef, Fabrizio Zarate, who used to work at La Réserve in Paris, has joined the chef, "ready to go into battle". He will join the Logis kitchen on Wednesday, September 13.
Bertrand Noeureuil to head Gabriel Observatory
At the age of 33, Bertrand Noeureuil, currently Executive Chef of the Plénitude restaurant at the Cheval Blanc luxury hotel on the Quai du Louvre in Paris, is taking over the reins at the Observatoire du Gabriel. His arrival is officially scheduled for the beginning of 2024, but he is regularly in Bordeaux to prepare for his arrival.
"Trained to excel by the greatest, appreciated for his creativity, his perfect knowledge of products and his love of service, and already rich with a solid expérience in the world of exceptional gastronomy, Bertrand Noeureuil is ideally suited to this professional adventure", indicated Stéphanie de Boüard-Rivoal, in the columns of Sud-Ouest.
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