Gabriele RAVASIO
Chef : 1 restaurant The chef at "Gordon Ramsay au Trianon" unveils a light, subtle cuisine that skilfully blends Italian, French and Asian influences.Born in Lombardy, Gabriele Ravasio's passion for cooking began in childhood. He began training in the hotel and catering trade, working in a number of restaurants offering " simple, classic cuisine ". at the age of 18, Gabriele even took up his first chef's post in a pizzeria before flying to London, where he worked with Nobu Matsushisa, who taught him rigor and speed, and introduced him to Japanese and South American culinary influences. After a few months in South America, he returned to Italy and set his sights on working in France. Chef Bernard Fournier recommended him to the team at the Gordon Ramsay restaurant in Versailles. That's how Gabriele got his start at La Véranda (Trianon Palace brasserie), working with Frédéric Larquemin. The young Italian rose through the ranks to become head chef of the "Gordon Ramsay au Trianon" gourmet restaurant in 2022.
Inventive, refined cuisine
Gabriele's cuisine is a delicious alchemy between his Italian roots, Asian technical skills and French savoir-faire. The chef enjoys having carte blanche, and makes a point of innovating while paying homage to tradition. " That's one of the great advantages: I can express myself and evolve," he enthuses. He works with exceptional balsamic vinegar aged for 100 years, as well as local products (venison from the Compiègne forest, flour from the Versailles mills), processing them from A to Z. His menu is gastronomic, balanced and light. Without sacrificing indulgence, his dishes are easy to digest. " I reduce fats, I play with acidity and bitterness to offer a lighter cuisine, centered on the product and on taste ".
His menu, which is completely renewed every two months, is also full of surprises, and Gabriele likes to play with the history of Versailles, as with this "royal duck" (a poultry particularly prized by Queen Marie-Antoinette). His love of the playful side of cooking is reflected in the "melon jambon", which customers can snack on in the dining room, on a miniature pierrade! For the chef, each dish has to tell a story and offer a great moment of conviviality.
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