Fabien RAUX
Chef : 1 restaurant In Pouilly-sous-Charlieu, chef Fabien Raux transforms the produce from his kitchen garden into seasonal cuisine, combining Loire terroir, creativity and sustainable commitment.
A native of Étaples, Fabien Raux attended the École hôtelière du Touquet and began his career with MOF François Adamski in Bourges. He then worked for Alexandre Gauthier at La Grenouillère and Yannick Alléno at Le Meurice, before exploring international markets in Marrakech, Casablanca and China with Christophe Dufossé. "I had thirty people under my responsibility, and I also took up pastry-making - it was a rich and intense two years...".
Chef at 1741: preparing for entrepreneurship
In 2017, Fabien joined 1741 in Strasbourg, succeeding Guillaume Scheer, and stayed for five years. The experience enabled him to consolidate his technique, creativity and vision of a cuisine close to the product, essential for his future role as chef-owner.
Settling in Pouilly-sous-Charlieu with his wife Marie, Fabien transformed a historic inn into a modern restaurant, showcasing his 1,200 m² vegetable garden. "Seeing the vegetables grow, and realizing that we bought the seeds, gives another meaning to what we do. " His seasonal, local cuisine has brought the region back to life, earning him three toques in his first year.
A Grand de Demain 2026
The Grand de Demain 2026 distinction underlines a complete career path: technique, varied experience, local commitment and creativity, making Fabien Raux a role model for young chefs and a gastronomic reference in the Loire region.
"Seeing the vegetables grow, and telling yourself that you bought the seeds, gives another meaning to what you do." When Fabien Raux became chef-owner just over four years ago, he took on a whole new dimension, with a different outlook on the profession .
Biography & Awards
His restaurant
