Geoffrey LENGAGNE

Chef : 1 restaurant Trained by top chefs, particularly abroad, Geoffrey Lengagne works wonders at the helm of his Parisian restaurant, Brion.

Presentation

"I was born and raised in Bugey, in the Ain department. It's not really the most dynamic region in France and, as a teenager, all I wanted to do was get out of the area as quickly as possible", Geoffrey Lengagne recalls. However, once he had completed his humanities at the local lycée hôtelier, the young chef only had to travel a short distance to join the kitchens of La Marelle, in Péronnas, where he was in charge of the kitchen. Péronnas, where the excellent Didier Goiffon (who was one of our Grands de Demain in 2011, now at the helm of La Huchette, in Replonges) officiates.

In London, three great years at Pierre Gagnaire's Sketch

"I learned a lot at La Marelle and then chose to work in Lyon, at Mère Brazier. I arrived just as Mathieu Viannay was taking over the establishment. It was an exciting and lively time. I then applied to Pierre Gagnaire's restaurant on rue Balzac, but didn't get the job I wanted. However, he offered me the chance to work for him at Sketch in London. I spent three unforgettable years there, in an incredible place, with a very great chef, Jean-Denis Le Bras."

Off to Manhattan

At the end of his cycle in London, with no real opportunity to suit him, Geoffrey Lengagne left Pierre Gagnaire to join another great chef, Thomas Keller, in New York. "I was proud to be recruited by the man who is now a role model for me, an example of success, capable of leading a large group while remaining accessible to his employees. I was to stay in New York for five years, living in Manhattan, and the restaurant overlooked Central Park - it was magical!"

On his return to France, after a few years with Jérôme Banctel, the opportunity to buy a Chinese restaurant - "not very appealing at first sight " - presented itself. The space was ideal for the project, work progressed well and Brion opened its doors in February 2024. Two "toques d'entrée" for this cool table where you can enjoy a truly personal cuisine.