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Charles COULOMBEAU

Charles COULOMBEAU

Chef : 2 restaurants
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Presentation

If Charles Coulombeau is a chef, it's partly thanks to a basketball accident that broke his hand. " I wasn't able to write for three months, and dropped out of school completely," he explains. Raised by a father who loved cooking, he decided to take up the profession and joined a friend at the Biarritz hotel school. " When I did my first internship in the kitchen, I knew this was what I needed.

After an apprenticeship with the Ibarboure brothers in Bidart, where he met his partner, Roxane, he joined Maison Guérard in Eugénie-les-Bains, in the Landes region. There, he worked under Olivier Brulard, who became his mentor. " I was obsessed with technique, but he taught me that there's more to it than that, that management, psychology and mentality are just as important," confides the chef. After becoming a commis, he left at the age of 21 as chef de partie to join Maison Lameloise in Chagny.

A new adventure in 2016, this time in England: " Roxane and I wanted a change of scenery, so we went to Gravetye Manor. In the end, we stayed for three and a half years," he recounts. Then came the period of competitions, the National Chef of the Year, the Acorn Award and, in 2020, the apotheosis: he won the Taittinger, the famous international prize for cuisine d'auteur.

I.B.

Biography & Awards

Its restaurants

Open
Yozora
12.5
/ 20
Gourmet Restaurant
Yozora
Address 57000 METZ
Chef Charles Coulombeau
Cooking Cuisine d'auteur | French
Budget 95 € to 135 €
Open
La Maison dans le Parc
15.5
/ 20
Remarkable Restaurant
La Maison dans le Parc
Address 54000 NANCY
Chef Charles Coulombeau
Cooking Cuisine d'auteur | French
Budget 60 € to 160 €

Its news

Charles Coulombeau takes over the Centre Pompidou-Metz restaurant
News & Events
Charles Coulombeau takes over the Centre Pompidou-Metz restaurant
The chef behind La Maison dans le Parc in Nancy is planning to open two restaurants at the Centre Pompidou-Metz by June. Here's what Charles Coulombeau has in store.
The Belle-Hélène pear, its history and our best addresses
Craftsmen & Know-How
The Belle-Hélène pear, its history and our best addresses
Poire Belle-Hélène, an iconic French dessert, combines poached pears, vanilla ice cream and chocolate sauce. Created by Escoffier in 1864, here are some of the best places to enjoy it.
Charles Coulombeau's good addresses
Tables & Chefs
Charles Coulombeau's good addresses
Charles Coulombeau, chef at La Maison dans le Parc in Nancy, reveals his five favourite places to buy bread, flour and snails!
Where to eat sweetbreads? Our good addresses
Tables & Chefs
Where to eat sweetbreads? Our good addresses
Gault&Millau takes you on a tour of France in search of the best sweetbreads. Here are five addresses where you can feast on them.
8 chef's tables to discover at the museum
News & Events
8 chef's tables to discover at the museum
Museums, witnesses to our culture, are open to all. When they join forces with chefs who are emblematic of our gastronomy, they offer a unique experience to discover.
Charles Coulombeau in gastronomic residence in Reims for a year
News & Events
Charles Coulombeau in gastronomic residence in Reims for a year
The chef from La Maison dans le Parc (Nancy) has designed the menu for Polychrome, a restaurant hosting chefs in residence in Reims, in collaboration with Maison Taittinger.

Its recipes

Pork tongue, pear and cauliflower from Charles Coulombeau
Intermediate
Pork tongue, pear and cauliflower from Charles Coulombeau
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