Daniel BARATIER

Chef : 1 restaurant

Presentation

From the age of 5, Daniel Baratier knew he would be a chef. At the age of 15, he took his CAP (vocational training certificate) in cookery, followed by a CAP in pastry-making, a restaurant dessert diploma, and a BP in cookery. Once his studies were completed, he headed for the Caribbean. First to Saint-Martin, as sous-chef at the Esmeralda Resort, then to Saint-Barthélemy, at the Hôtel Le Toiny. It was also an opportunity for this keen boarder to take up windsurfing whenever he could.

In the summer of 2005, he returned to France to work with Daniel Ettlinger at Le Clos Saint-Pierre in Le Rouret (Alpes-Maritimes). He is waiting for just one thing: his visa for Canada. With the sesame in his pocket, he set off to discover the country from east to west. The journey continued at the St. Regis Resort in Bora-Bora, the Hameau Albert 1er in Chamonix, then the Belvédère in Porto-Vecchio.

In 2008, he moved to London to take up the position of second in command at The Greenhouse. " That's where I learned the most, it gave me structure, it's what made me what I am today. "

In 2012, he opened the Parisian restaurant Sergent Recruteur, as Antonin Bonnet's second in command. Two years later, he created Les Déserteurs in Paris with sommelier Alexandre Céret. " But I'd had enough of Paris, I was worn out and I didn't want that for my daughter. "So he returned home to Annecy to open Auberge Sur-les-Bois in 2018. A few months later, he was awarded 3 toques by Gault&Millau and the Grand de Demain Auvergne-Rhône-Alpes trophy. He also appears in the first edition of 109 - Le Sang neuf de la gastronomie française.

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