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Gault&Millau
Contact
37-39 rue Boissière
75016 Paris
France
Phone : 01 41 40 99 80
"I wanted to be a chef to learn how to handle a knife, because I thought it was a remarkable tool," explains Alexandre Tessier. He entered the Lycée Hôtelier Jeanne-Delanoue in Cholet, where he obtained his BEP and Bac Professionnel in cooking. "In 2006, the young commis moved to Angers. He began his career at Les Plantagenêts restaurant, nestled in the Hôtel de France, before moving on to Le Relais, near the Saint-Laud train station.
After various experiences that took him from Toulouse to Morocco, Alexandre Tessier took the plunge and, with his partner Aline, opened his very first restaurant in 2013: Au Goût du Jour. "InMorocco, I was very impressed by pigeon and spices. In this restaurant, I wanted to offer a popular cuisine, based on taste and accessible. Very quickly, natural wine came to the fore and, in this area, Angers is a goldmine. "
In 2019, after having had children, the couple decided to change their lives. Aline leaves for a less demanding job. Alexandre Tessier sells the establishment to take over Une Île, a well-known restaurant in the region. He renamed it Gribiche, after the famous sauce that accompanies veal head, and teamed up with pastry chef Emmanuelle Moulié. "I strive to dust off traditional cuisine. Mine is essentially based on the unloved parts: the tongue, the head, the feet..." With over 500 references, the chef has made wine the breadcrumb trail of his establishment . "If I had to sum up Gribiche in three words: natural wine, taste and good humor. "
B.G.
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