Gilles ANDRÉ

Chef : 1 restaurant 2-toque chef Gilles André offers creative cuisine at Le Valentino, in Troyes' historic center.

Presentation

Graduating with a CAP from the Gérardmer hotel school in 1979, the apprentice began working as an extra in establishments in Freiburg im Breisgau, on the other side of the German border.tablishments in Freiburg im Breisgau, on the other side of the German border, to follow in the footsteps of his classmates who had done internships there. After a season at L'Éléphant, in Darney (Vosges), the young clerk left for the army. Released from all obligations, he joined Claudy Obriot's team at L'Aubergade in Contrexéville, before moving to nearby Vittel.

At the Continental restaurant, Gilles André met Claudine, his future wife and partner. After working in a number of establishments in the Ardennes and Moselle, the two lovebirds decided to take flight. In 1997, after several visits to the four corners of France, the couple set their sights on Le Valentino, a well-known restaurant in Troyes. "We had no ties there, but we liked the place right away. It matched our expectations: no more than 30 covers. "

The chef kept up the tradition of the place, then, little by little, he imposed his own recipes. After three years, they bought the walls of this 18th-century house and transformed it in their image, preserving its cachet ."We take advantage of the city's tourist appeal, which brings us a regular clientele, but we also cater to the locals." This compromise obliged him to move over time towards a semi-gastro cuisine ."I revisit the classics with more contemporary techniques", like the restaurant's brand-new dining room, which will be completely redesigned in 2020.

B.G.