Alexandre GAUTHIER
Chef : 2 restaurants
You could call him gifted, such is his ease in overcoming obstacles. Alexandre Gauthier is interested in all types of cuisine, a citizen of the world, an inquisitive observer, an astute technician, watching every flutter of a butterfly's wing to measure how he can influence the plates of his contemporaries, whether they're in Quito or Kyoto.
Alexandre Gauthier was not yet 25 when he officially took over from his father, Roland, who had opened the restaurant in 1979, the same year that our future Chef of the Year 2016 was born. Prior to this, the young man, who has always been passionate about cooking, had worked at the Auberge des Cimes, with Régis Marcon, then with Michel Roth (Lasserre period) and Olivier Brulard, when the latter officiated at La Pinède in Saint-Tropez. His culture is considerable, and his various world tours have enabled him to see the planet from the right angle.
Freed from the over-present influences that sometimes masked his true personality, he has completely emerged from his chrysalis by changing his house, simply and quietly affirming who he is and what he loves, treating with passion and sensitivity products chosen with the utmost meticulousness. His cuisine, young and ecumenical, brings together generations and nationalities in a delightful bath of humanity. Here is a cook who is singular when others are plural, who frees himself from codes to better express his identity.
