Aurélien LAGORSSE

Chef : 1 restaurant

Presentation

"At the age of 5, I already wanted to be a chef," recalls Aurélien Lagorsse. After taking a CAP/BEP in his native Châteauroux, he went to Paris to train as a commis with Joël Robuchon. A year later, he moved to Auch, in the Gers region, as chef de partie at the Hôtel de France, working with André Daguin. After a spell as sous-chef at Shozan, a Japanese restaurant in Paris, he joined the team at L'Orangerie in La Rochelle.

In 2003, he returned to Paris as assistant chef to Catherine Guerraz, whom he followed to Beirut for the opening of Talleyrand. It was the start of an international career. After serving as head chef at Central, the restaurant of the La Cigale hotel in Doha (Qatar), Aurélien Lagorsse became a consultant for 13 restaurants belonging to Emir Hamad al-Thani. Building on this experience, he helped create Le Train Bleu restaurant at Al Hazm Mall, Qatar. In 2018, the chef exports the La Mère Brazier restaurant from Lyon to Dubai, alongside Mathieu Vianney.

Then Philippe Labrosse offered him the chance to take over the kitchens at the Relais Saint-Jacques hotel-restaurant in Coings (Indre). "It was a challenge for me. After all, the Relais has been there since 1978!"In 2022, he was awarded the Tradition d'Aujourd'hui Gault&Millau Loire trophy. His goal now is to open his own restaurant. "But first, I want to win more trophies," says the chef.

I.B.

Biography & Awards

1977 naissance à Châteauroux

1996 chef de partie à l’Hôtel de France, auprès d’André Daguin, à Auch

2017 création du Train Bleu au Al Hazm Mall, à Doha (Qatar)

2019 chef du Relais Saint-Jacques auprès de Philippe Labrosse, à Coings

2022 Trophée Tradition d'Aujourd'hui