Maxime BOUTTIER

Chef : 1 restaurant

Presentation

"I grew up in the country, in the middle of the fields. When I got home from school, I'd go to the farm rather than home," recalls Maxime Bouttier. At college, whenever the opportunity arose, he helped his uncle in his butcher's and delicatessen business. "So, when it came time to choose a career path, it made perfect sense for me to go into the kitchen. At the age of 14, the young man set off to train at the L'Hoirie restaurant near Angers. He continued his training at Le Beaulieu, in Le Mans, and then went on to complete an additional qualification in restaurant desserts at La Maison d'À Côté with Ludovic Laurenti, then Christophe Hay.

In 2012, he landed a job at the Pressoir d'Argent du Grand Hôtel de Bordeaux. A year later, he joined Bordeaux restaurant Dubern as sous-chef pâtissier. "It was a reopening after long months of work of an emblematic, very bourgeois house." He continued his journey at Jean-Luc Rabanel's L'Atelier, then returned to the Bordeaux region to take up the position of sous-chef at La Cape. "In reality, I did a year everywhere. I was trying to learn, to understand the business and the chef's cooking, to make up my own mind and experience, without immersing myself in it."

Then, in 2015, he took on the position of sous-chef de cuisine for the opening of Le Taillevent in London. "I had to do everything: research the offer, find the positioning, propose a great menu... It was a great learning experience." Once the experience was over, he left for Tahiti for a year. After two years at Mensae, in April 2023 Maxime Bouttier opened his own restaurant, Géosmine, in the 11th arrondissement of Paris. The same year, he was awarded the Trophée Terroir d'Exception Île-de-France by Gault&Millau and featured in 109 - Le Sang neuf de la gastronomie française.

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