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Gault&Millau
Contact
37-39 rue Boissière
75016 Paris
France
Phone : 01 41 40 99 80
"I knew I wanted to work in the restaurant business from the age of 12 or 13," recalls Charlotte Bringant. After passing her baccalauréat ES, she embarked on a BTS and did her first immersion at Le Laurent restaurant in Paris, working alongside Alain Pégouret. "I was stepping out of my very general, pussycat world, and into a brigade of 25 guys, with a great chef."The latter even entered her in the "Objectif Top Chef" show in 2016, and the young cook made it all the way to the quarter-finals. That same year, she joined the Park Hyatt Paris Vendôme.
After opening the Parisian restaurant Papy aux Fourneaux as a chef, she became a temporary employee for Parisian caterers. For a period of nine months, she gained experience in a number of different establishments, including Potel et Chabot and Saint Clair. "At a catering event in Versailles, Ducasse's executive chefs recognized me and told me they were looking for a chef de partie at Allard. Within six months, I was promoted to sous-chef."
By 2020, she was promoted to chef in the Ducasse galaxy. First in the kitchens of Les Lyonnais. During the confinements, she opened Naturaliste, a takeaway and delivery service. When the restaurants reopened in September 2020, she took charge of Bistrot Allard (2 toques). She was awarded the Gault&Millau Tradition d'Aujourd'hui Île-de-France 2023 trophy.
Since November 2022, Charlotte Bringant has been in charge of Sapid, Alain Ducasse's vegetarian canteen.
I.B.
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