Philippe AUGÉ

Chef : 1 restaurant

Presentation

"Insecondary school, my guidance counsellor suggested two options: car mechanics and catering. I didn't particularly like the first option, so I went into cooking," explains Philippe Augé. During his BEP, he cut his teeth at Le Vieux Logis, in Trémolat, under Pierre-Jean Duribreux. After a fortnight's diving, the chef took him under his wing, and even hired him for four years.

He continued his studies with a complementary training course in charcutier traiteur, from which he graduated top of his class, followed by a professional bac. At the age of 22, he left to do his military service. "I ended up as the pasha's butler on a mine hunter. I almost stayed in the navy, it was so exhilarating..." Until the day Alain Ducasse called him and asked him to work at the Hôtel de Paris in Monaco. Impossible to refuse.

In 1994, he left for La Pinède in Saint-Tropez. Then he received a call from Jacques Maximim, who offered him the position of chef de partie at La Rotonde, near Lyon. He quickly became second in command.

Four years later, Moët & Chandon hired him as chef at the Royal Champagne in Épernay. He stayed for six years, before joining Hostellerie de Levernois, near Beaune. Since 2008, he has been in charge of the hotel's kitchens, gourmet restaurant, bistro and Château Sainte-Sabine, as well as training numerous chefs. "I'm a hotel school," he laughs. Gault&Millau awarded him 3 toques in 2010, and presented him with the Techniques d'Excellence Bourgogne-Franche-Comté 2022 trophy.

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