Philippe TREDGEU

Chef : 1 restaurant Trained by MOF Gabriel Biscay and others, Philippe Tredgeu, after scouring the great houses, has deliberately distanced himself from haute gastronomy to reinvent bistro cuisine.

Presentation

Trained by MOF Gabriel Biscay, Philippe Tredgeu, after having worked in some of the world's top establishments, has deliberately distanced himself from haute gastronomy to reinvent bistro cuisine .

Philippe Tredgeu, a native of Béarn now based on the island of Ré, is far from an unknown quantity. In the 2000s, he was one of the members of what we then called "les affranchis" - along with Gilles Choukroun, Inaki Aizpitarte, Stéphane Jégo and William Ledeuil - chefs trained in the finest establishments, who deliberately turned away from haute gastronomy to express themselves through more accessible cuisine.

At the helm of l'Entredgeu for almost fifteen years

At the helm of his Entredgeu on rue Laugier in the17th arrondissement, Philippe Tredgeu revolutionized Parisian dining in his own way, from 2003 until his departure in 2017. A table where people came to indulge, where they crossed the door in autumn for game and mushrooms, and all year round to feast on classic, personalized gems .

In 2021, this man from Béarn will settle on the Ile de Ré

In 2021, with his partner Marie Foulon, he took over Le Serghi, a veritable institution on the Ile de Ré, of which he has retained little other than the sign. The environment was in stark contrast to the hustle and bustle of Paris, but the pleasure of cooking was as strong as ever for the man who had trained under the great Gabriel Biscay. Gault&Millau awarded him the Tradition d'Aujourd'hui Nouvelle-Aquitaine 2024 trophy.