Rodolphe Pottier arrives at Domaine Saint-Clair in Étretat

The chef mercato is on. This January 2024, Domaine Saint-Clair in Étretat announces the departure of its chef Gabin Bouguet, who will perform his last service at the end of February. He will be replaced by Rodolphe Pottier, a local boy who grew up in Normandy.

A smooth transition

While most of the time, one chef takes over from another, the transition at Domaine Saint-Clair will be gradual. For example, the gourmet restaurant Le Donjon reopened for a few dates in January, still with Gabin Bouguet. In February, he will be joined by Rodolphe Pottier for a smooth handover, for both staff and regular customers.

"Our customers will be able to enjoy 4-handed meals led by Gabin Bouguet and Rodolphe Pottier throughout February," details owner Omar Abodid. "We have favored an arrival that corresponds more closely to our deeply rooted values in our establishment, with a transition based on principles that have been dear to us for many years: benevolence, accompaniment, transmission and sharing."

A native of Normandy, Rodolphe Pottier has a rich background in the world of gastronomy. At the age of 32, he worked at the Ritz, the Bristol and the Mandarin Oriental, where he perfected his technique and rigor. He then opened his first restaurant in 2017 and was elected Grand de Demain by Gault&Millau in 2018. In 2022, he opened a new establishment, Pottier Frères, alongside his brother Jordan.

In 2024, a new adventure begins. Very attached to local produce, the chef will have all the space he needs to express his creativity at Domaine Saint-Claire, thanks to a terroir also rich in good vegetables, dairy products and meat, but above all seafood, to which Rodolphe Pottier is particularly attached.