Arthur DUBOIS

Chef : 1 restaurant Chef Arthur Dubois, named "Grand of Tomorrow" by Gault&Millau, shares his passion for fresh produce and authentic flavors at his restaurant Maison Dubois in Paris.

Presentation

It's a wonderful story that took shape this year for Arthur Dubois. His first job as a chef, in a beautiful neighborhood near Malesherbes, in a house created for him and bearing his name .

I wanted to discover, and perhaps discover myself through my cooking," confides Arthur Dubois. I've worked for others and learned a lot, but now I need to give something of myself.

An inspiring career path

The young man has every advantage on his side: his first encounter with the profession was as a commis at Jacques Maximin's in Cagnes-sur-Mer, a unique opportunity to rub shoulders with the kitchen of an authentic genius. "Right after the Jouy-en-Josas school, this inspiring kitchen was a revelation. " This was followed by a series of Parisian experiences with top names: chef de partie at Lucas Carton during the Julien Dumas period, then a year at Le Bristol with Éric Frechon, and six years as sous-chef with Pierre Gagnaire .

His first quality is to have learned and retained from these great encounters. From each, he has understood and assimilated gestures, a philosophy, a culture. He has already forged a fine personality that shines through in lively, highly controlled dishes that never forget the final judge of peace: taste .

With 3 toques under his belt, Arthur Dubois can now measure how far he has come, and how far he still has to go in this fine Maison Dubois .

M. E.