Éric BOUTTÉ

Chef : 1 restaurant After a career in the best brigades, Éric Boutté is the embodiment of today's tradition at L'Aubergade de Dury.

Presentation

"At home, we liked to eat well, that's what I was brought up on", says Éric Boutté. Trained at the Lycée Hôtelier Saint-Martin in Amiens, he joined chef Robert Bardot's team at Le Flambard in Lille, before doing his national service with the Ministry of the Interior. In 1990, he joined Jean Delaveyne's brigade as a commis: "he taught me the technique".

In 1992, he continued his experience with Jacques Le Divellec in Paris, before joining Joël Robuchon's brigade as chef de partie. There he learned "rigor", both at Le Jamin and at the Joël Robuchon restaurant in 1994. The same year, Éric Boutté became chef de partie at the Pavillon Ledoyen, before being appointed chef at the Chartreuse du Val Saint-Esprit, in Gosnay (Pas-de-Calais). The following year, as executive chef, he joined Jean-Michel Lorain's brigade at La Côte Saint-Jacques, in Joigny (Yonne): "He taught me modernity".

In September 2002, he took flight and opened L'Aubergade, in Dury (Somme), where his cuisine is "rather classical with a touch of modernity". A menu perfectly in tune with the identity of the man who bases his work on a form of rigor: "I have a great deal of classical training, and I find that a little lacking today". So it's only logical that the chef should be awarded the Trophée Tradition d'Aujourd'hui Hauts-de-France 2023.

T. L.