David CHARRIER

Chef : 1 restaurant

Presentation

"When I was young, I hesitated between the gendarmerie and the restaurant business," recalls David Charrier. In the end, he opted for the lycée hôtelier, a wise decision in view of his distinguished career. He started out at Le Cayola, a gourmet restaurant in Les Sables-d'Olonne, under Raphaël Rolland. "I'd just come out of high school, I'd only had seasonal experience, I didn't know much about it. The chef was aiming for awards, and we worked a lot with that in mind. "

After a few months in Switzerland as chef de partie, he moved to Brittany as Didier Lecuisinier's second at Clos de Vallombreuse, Douarnenez. The self-described "rock'n'roller" found his niche there. He matured and learned to manage his teams over a period of three years. In 2007, he joined Patrick Jeffroy's brigade in Carantec. "I wanted to confront myself with some of the great names in cuisine. I was impressed by the chef's strength of character, his independence, his identity and his roots in the land. After arriving as chef de partie, he left as second and joined Thierry Drapeau's restaurant in his native Vendée.The first few months were complicated," he says, "I'd come out of a kitchen with a strong sense of identity and I was moving into a very technical kitchen, it wasn't the same job at all."It was a trip to Japan with Patrick Jeffroy that made him realize his desire to return to Finistère. He returned to Carantec for three years .

Since 2013, David Charrier has been in charge of the kitchens at Les Belles Perdrix at Château Troplong-Mondot in Saint-Émilion. After a three-year closure, during which the chef worked with Arnaud Lallement and Sébastien Bras, the establishment will reopen in June 2021. "I had closed an establishment with a small dining room, a small kitchen and a small team. I found the opposite, including a 200m2kitchen. I needed to enrich myself personally and to grow." Proof of his success, Gault&Millau has awarded him 3 toques since the reopening.

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