Frédéric DOUCET

Chef : 2 restaurants

Presentation

Ever since he was a child, Frédéric Doucet has wanted to take over the family business, the Hôtel de la Poste, in Charolles. "In the kitchens, I was fascinated by the way products were processed, and I loved getting my hands dirty."

In 1994, he left for a fortnight's training at Pierre Orsi's in Lyon: "I needed to be confirmed in my choice, and it worked. " The young man then enrolled at Lycée Lesdiguières, Grenoble's hotel and tourism school, with the aim of returning to Pierre Orsi: "I was amazed by the rigor of his brigade."

After his military service, the Lyon-based chef recommended him to Paul Bocuse: "I joined his restaurant in Collonges-au-Mont-d'Or as a commis. In 1997, Frédéric Doucet continued his tour of the grandes maisons, joining Troisgros in Ouches. "There I discovered a fine family heritage, a cuisine based on produce and acidity, with a rare modernity and elegance."

In 1999, his father called him to the rescue: "I went back home to help out, and in the end I'm still there..." Before taking over the family business, and to make the transition as successful as possible, the young man trained alongside his parents: "I learned how to manage a hotel and a team, how to understand a balance sheet and, over time, I forged a culinary identity for myself."

Finally ready, he took charge of the kitchen in 2007 and renamed the establishment Maison Doucet. Gault&Millau crowned him Jeune Talent 2009. "What I like best is working with local spirits: pinot noir, chardonnay, but also vermouth and Burgundy whisky." In 2017, he opened the Bistrot du Quai, just opposite his restaurant. In recognition of his achievements, he was awarded the Gault&Millau d'Or Grand Est 2019, and his rating has gone from strength to strength (16.5/20 since 2022), closing in on the 4-toque level. "I'm a child of the guides, the awards motivate me, it makes me want to progress, to push the cursor even further."

B. G.