International
Gilles REINHARDT
Chef : 1 restaurant
From the age of 4, Gilles Reinhardt was already posing in his apron and chef's hat, sewn by his mother. After graduating from the Strasbourg hotel school, he entered the Fer Rouge in Colmar, where he stayed for a few months. "I broke my contract to leave for the army", he recalls. His job: cook for the Minister of Finance at Bercy. A year later, in 1995, he sent some twenty CVs to some of the top chefs, and joined Paul Bocuse's brigade at Collonges-au-Mont-d'Or for two years.
The next step came in 1997, when the chef decided to join Gérard Boyer's brigade at Les Crayères in Reims. "I spent three wonderful years there. It was magical. But I couldn't stay. I had to bounce back, I was too good," he explains. Back to Collonges, this time as sous-chef to Monsieur Paul. From there, he went on to win a series of competitions, from the Prix Pierre-Taittinger to the Coq Saint-Honoré international trophy. The Holy Grail came in 2004, when he was awarded the title of Meilleur ouvrier de France (MOF), at the age of 28, and decorated by the French President. "Monsieur Paul was very moved, in tears," he recalls. This promotion enabled him to become second chef, then executive chef in 2011.
Gilles Reinhardt and Olivier Couvin, his partner since 2001, continue Paul Bocuse's legacy in their own way. Their success has been recognized by the Gault&Millau d'Or Auvergne-Rhône-Alpes 2022 award. A collective effort, the two chefs emphasize. "You've given us the time to move forward, to see that we've never been so good and that the restaurant has never been so beautiful," thanks Olivier Couvin.
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