Charlotte GIRAUD

Chef : 1 restaurant

Presentation

"Charlotte Giraud and NicolasGemeline worked together in an advertising agency. Tired of her job as a copywriter, she dreamed of becoming a chef. "I used to cook all the time, but I never imagined I'd be able to make a living from it."

Encouraged by her work colleague, Charlotte Giraud put her foot down and passed her CAP cuisine in 2015, at the age of 25. Perfectly self-taught, she trained in several restaurants. "I taught myself how to bone and fillet fish, by going to the markets to pick up a few tips."

After Ratapoil du Faubourg, in Paris, the young woman began her career at Cazes, in 2015. When the owner closed the doors of his restaurant, Charlotte Giraud and Nicolas Gemeline, now a sommelier, decided to open a wine bar. They found premises in the 17th arrondissement of Paris. "I wanted to offer my own charcuterie and pies, but the co-owners didn't want a wine bar because of the potential noise pollution. So we opened a restaurant, Les Éléphants, in 2018."

A designer by training, Charlotte Giraud is just changing the tools she uses to blossom. Thanks to those found in her establishment, the chef is revisiting grandma's cooking. After the Covid crisis, she turns to a single menu to refine and refine her dishes. Her determination and talent enabled her to be crowned Jeune Talent by Gault&Millau in 2021, and to obtain a 2nd toque in September 2022.

B. G.