Gabin BOUGUET
Presentation
"I've been cooking since I was a kid. It's the only thing I wanted to do," recalls Gabin Bouguet. His earliest memories? The recipes of his paternal grandmother, who instilled in him a taste for the culinary arts. That's how the Norman decided to train at the Clément-Ader vocational high school in Bernay, in the Eure region. Bored with the classroom, he set off to learn the ropes with Rouen chef Marc Tellier, at L'Écaille. In 2008, he joined the restaurant-hotel Le Donjon - Domaine Saint-Clair, in Étretat, as chef de partie, before flying to London to become second-in-command to French chef Pascal Canevet, at Maison Bleue.
Five years later, Le Donjon called him back. "I had to leave for Australia and, in the meantime, I said yes to a temporary job... which lasted," he recounts. Indeed, six years after his arrival, he is now chef of the 2-toque restaurant. His personal touch: replacing meat with seafood, his specialty. Humble, the chef says he was surprised by the Grand de Demain trophy that Gault&Millau awarded him in 2022. "It's the fruit of a lot of hard work and sacrifice," he says.
I.B.
Biography & Awards
