Baptiste RENOUARD

Chef : 1 restaurant

Presentation

"As a child, I loved eating weird things like frogs' legs, snails or tripe, the kind of delights that the French terroir has to offer," says Baptiste Renouard, who was predestined to be a taster. But, after his ninth grade internship at Joël Robuchon's Atelier Saint-Germain, the teenager opted for cooking. To train, he joined the prestigious Ferrandi school in 2006. He spent his BEP years at the Lasserre restaurant, with Jean-Louis Nomicos, then his bac pro years at La Table de Joël Robuchon.

With his diplomas in hand, the young commis made his real debut at Le Meurice, then under the guidance of Yannick Alléno, before renewing his acquaintance with Joël Robuchon when he helped open L'Atelier Étoile. Enriched by these encounters, he joined Frédéric Simonin's brigades at his restaurant of the same name, then Alain Pégouret's at Le Laurent. In 2017, he assisted chef Paolo Boscaro at L'Escargot 1903 in Puteaux, before taking up his first chef's position at restaurant Jacques Faussat at the end of the year. "The first year, Gault&Millau awarded us a 15/20, the second 16/20."

In 2018, Baptiste Renouard wants to continue his ascent on his own, "but outside Paris, which is too saturated". The young man bought an establishment in Rueil-Malmaison (Hauts-de-Seine), on a small cobbled street near the town hall. That same year, he takes part in the filming of season 10 of "Top Chef". In 2019, Ochre, his very first restaurant, opens its doors. "In a word, my cuisine is neoclassical. On the à la carte menu, I offer all the classics of French gastronomy stripped of all the fuss. I work around color and olfactory monochromes." A cuisine quickly rewarded with 2 toques by Gault&Millau.

B. G.