Charles-Antoine JOUXTEL

Chef : 1 restaurant Having worked in the kitchens of Arnaud Donckele and Emmanuel Renaut, Charles-Antoine Jouxtel expresses his talent in Cabourg at the Symbiose restaurant.

Presentation

The big break for Charles-Antoine Jouxtel came in 2011 when he joined La Vague d'Or as rotating chef de partie. He would spend four years there, returning for each season, and this meeting with Arnaud Donckele, our 2020 Chef of the Year, would prove decisive. "He's the chef I hold in my heart. "

A career shaped by great encounters

However, a career is built through experience, and chicks need to fly on their own. He went to work for Emmanuel Renaut, first as a supplement (summer in Saint-Tropez, winter in Megève), then on a year-round basis. "I also wanted to get to know his summer cooking, to learn about herbs, mountain plants, vegetables..." he says .

After four more years, he asked Arnaud Donckele for a chef to advise him on a new adventure: it was Christophe Bacquié at Le Castellet, where he teamed up with Fabien Ferré, the current chef. It was also here that he met sommelier Charlotte Schwab, and a joint project took shape .

A return to Norman roots

The year was 2022, and the idea of returning to Normandy began to take root. "I'm from the Carentan region in the Manche, and the idea of coming back to the Normandy coast appealed to me. As we didn't have a lot of money, we went private, to Saint-Tropez, Courchevel and as far as New York. We worked hard to get settled. On February 14, we wanted to get away from it all, so we took a trip to Cabourg, found this table and immediately fell in love. "

Why Symbiose? "For Charlotte, sommelier, who was willing to come to Normandy where there's no wine, it's a real proof. We wanted a name that would bring us together! "