Bertrand NOEUREUIL

Chef : 1 restaurant From Yannick Alléno's brigade to the head of Le Gabriel, Bertrand Noeureuil has climbed the ladder of French gastronomy. This talented young chef, awarded by Gault&Millau, is now imposing his vision in Bordeaux.

Presentation

For some chefs, the royal road seems to have been paved for them. But let's make no mistake: it's always hard work, rather than luck, that clears the way for them. Bertrand Noeureuil is one of them. The Gabriel chef, who runs both the superb gastro on the second floor and the bistro, which opened last December, arrived as a matter of course. "Alexandre Baumard's departure freed up two positions at once, in Saint-Émilion and here.Bordeaux appealed to me, to be closer to my native Toulouse. "

An inspiring career in top kitchens

The first steps were taken with Daniel Gonzalez and David Biasibetti at Ô Saveurs in the village of Rouffiac-Tolosan. "I learned everything there when I started out, including the desire to climb." The young man was well served, joining Yannick Alléno for his final year at Le Meurice, before following the chef to Cheval Blanc Courchevel, where he spent six seasons. He then went on to win Cheval Blanc Saint-Tropez with Arnaud Donckele, and once again proved his worth: when Plénitude Cheval Blanc Paris opened, the Chef of the Year 2020 asked him to accompany him in this new challenge. "When we arrived, there were only four walls and everything had to be done", he explains, and will work as head chef alongside Arnaud Donckele for the next four years .

Seasonal and creative cuisine

Today, Bertrand Noeureuil is already an accomplished chef, free in his movements and the undisputed Grand Chef of Demain Nouvelle Aquitaine. "I focus my menus on products, but also on seasonal cooking.We braise in winter, we grill in summer, neither the vision nor the dishes are identical." Here too, the adventure is exciting and has only just begun at Gabriel. "It's kind of ideal for me today.A historic house with a soul, where you can play tradition with modernity, right down to the staging. "