David GALLIENNE
Chef : 2 restaurants
David Gallienne inherited his passion for cooking from his grandparents, with whom he spent all his school vacations as a child. "My grandmother was always cooking. As she only had one daughter, she raised children from the Ddass. There was always something to eat at home. After leaving the factory, my grandfather grew vegetables and took care of poultry, pigeons and other pigs. When I wasn't in his way, I was behind the stove with my grandmother."The family only went to the supermarket to buy washing-up liquid or washing-up liquid.
While studying hotel and restaurant management, the teenager wanted to get his hands dirty. He joined the Manoir du Lys in Juvigny-Val-d'Andaine as a clerk, before taking up his first chef's position at L'Origine in Rouen.
David Gallienne never leaves his native Normandy, to which he is deeply attached. He joined Éric Guérin at Jardin des Plumes, Giverny, at the end of 2017, as chef. At just 29, he bought the business and took part in the "Top Chef" TV show."I really asserted my signature style in front of millions of viewers. Competition stimulates me. In 2007, I took part in the WorldSkills competition in Japan. I was supervised by the French Olympic Committee, which prepared us physically and mentally, and that helped me enormously in understanding the difficulties of this profession."Today, he presents the weekly program "Le Goût des rencontres", broadcast on France 3 Normandie.
David Gallienne's cuisine is committed and plant-based, in homage to his grandfather. Despite the spotlight and the cameras, the young man makes no concessions, developing his kitchen garden with the help of two gardeners.I try to be self-sufficient," he says, "which is already the case with my herbs. At Jardin des Plumes, the vegetables go straight from the soil to the plate", a guarantee of quality. Gault&Millau awarded him 3 "toques" in its 2023 edition.
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