Bruno DOUCET

Chef : 1 restaurant With La Régalade, Bruno Doucet has become a benchmark in Parisian bistronomy. In 2022, he bought the emblematic Comptoir du Relais.

Presentation

When Bruno Doucet recalls his childhood, it's the lively Sunday meals that first spring to mind: "It's a bit like the family DNA." Originally from Tours, he grew up in a family of hunters who gave him a taste for cooking. From 1988 onwards, he trained at the École Hôtelière, where he rubbed shoulders with chef Charles Barrier in Tours, and continued his studies with a specialization in catering. In 1991, he spent two years with MOF caterer André Lenormand, before obtaining his BP charcutier-traiteur in Paris.

In 1994, Bruno Doucet joined the kitchens of Fouquet's, working under Guy Krenzer. After his military service, where he was General Morillon's cook, he trained for four years with Prunier in Paris: "I started as a commis, and ended up as a second " .

In 1999, after a few months in Pierre Gagnaire's brigade, he joined Jean-Pierre Vigato as first chef de partie. And if Bruno Doucet was happy in the kitchen, he felt the need to settle down. In 2001, Jean-Pierre Vigato invited him to join forces with his wife, Nathalie Vigato. The duo opened the Natachef restaurant in Paris: "It was something I'd wanted to do for a very long time. "

2004 marked a new turning point in his career. After searching for a new business, Bruno Doucet became chef-owner of La Régalade, Yves Camdeborde's Paris restaurant. Building on this success, in 2010 he opened La Régalade Saint-Honoré, which he moved a little further afield in 2015. In 2017, he sold La Régalade in the 14th arrondissement. At thesame time, he immersed himself in writing books, such as Gibier, published in 2019 (Éditions de la Martinière). Finally, in July 2022, Bruno Doucet takes over Le Comptoir du Relais, another of Yves Camdeborde's addresses. Here, he deploys a "market cuisine that follows the seasons". Never without a genuine respect for the techniques he was taught thirty years ago.

T.L.