David GALLIENNE

Chef : 2 restaurants At just 37 years old, Norman chef David Gallienne, who heads the fine-dining restaurant Le Jardin des Plumes in Giverny, has enjoyed a remarkably rapid rise. His success is the result of patience and determination, which have led him to earn the Gault&Millau d’Or award today.

Presentation

He knows what he wants; he has a knack for it and understands the art of momentum—that moment when you need to give things just a little nudge to tip the scales in the right direction. Like in the mid-2010s, when he met chef Éric Guérin, who gave him a tour of Le Jardin des Plumes (3 toques) in Giverny. “I had vague memories of a school trip where I’d seen Monet’s house, and the connection to Impressionism appealed to me, but it was especially Éric’s plant-based cuisine that struck me as a very interesting direction. ” The deal was quickly sealed on clear terms: “I could, of course, draw inspiration from what he was doing in Giverny, but I had complete creative freedom to develop my own ideas. ” Another turning point was his “Top Chef” journey, which he won in 2020 and which brought him considerable fame. “It wasn’t the TV or the exposure that motivated me, but the chance to pit my cooking against great chefs—the heavyweights of our profession who could judge me live.” In the end, there can only be one winner, and that year it was David Gallienne.

A true Norman with deep ties to his homeland

Throughout his career as a chef, he has always known how to make the right moves and surround himself with the right people, as evidenced by the nine years he spent working with Franck Quinton at the Manoir du Lys, last year’s Gault&Millau d’Or winner. A true Norman, he’s had the good fortune, throughout his culinary journey, to explore every department in the region. “It really is a wonderful region. Fishing, livestock farming, agriculture… there’s a real wealth of resources.” ” Currently on a consulting assignment in Marrakech, he acknowledges that he was chosen for his background. “ The owner, whom I’d known since my time at the Beachcomber in Mauritius, wanted exclusively a chef from Normandy, precisely because of that deep knowledge of the region.”

A New Challenge in the Kitchen

Today, David Gallienne is taking on a new challenge: “At the end of the year, my executive chef, Cyril Boulais, is leaving for Thailand, and I’ll be taking full charge of the kitchen. ” The partnership has worked superbly so far. Cyril Boulais, who arrived two years ago and is a highly skilled technician, has allowed David Gallienne to focus on culinary creation. “I’ve always been at the core, designing each of my dishes. This departure will lead me to take on the technical side as well, and that’s undoubtedly what will lead me to an even more comprehensive approach to the cooking process.” He’s confident, of course, because time has often proven him right. “Compared to when I first started and that fairly specialized focus on plant-based ingredients, I’ve greatly expanded my repertoire. This is also thanks to the quality of the resources right in my backyard, sourced from the five surrounding departments, with producers who are increasingly specialized and committed to the excellence I seek.”