Pierrick CÉLIBERT

Chef : 1 restaurant

Presentation

Although he was born in Gironde, Pierrick Célibert says straight away: "My whole family is Breton". Brittany... It's in this region that his taste for cooking takes shape and unfolds. Between the farm, one uncle a cider-maker, the other a fisherman, and woods as far as the eye can see, the world in which he grew up was a land of promise for the future chef.

In 1989, he trained at the Lycée Hôtelier in Talence, and on graduating met a chef who gave him "a taste for gastronomy and fine dining". In 1993, Pierrick Célibert worked in the kitchens of Jacques Cagna, before joining the teams of Michel Guérard, Bernard Loiseau and, in 1996, Alain Ducasse.

In 1999, he worked at the Pavillon des Boulevards in Bordeaux. The following year, a wine merchant offered him the chance to work as a chef in a number of prestigious venues. Until 2009, Pierrick Célibert toured the world's embassies and palaces, working for Philippine de Rothschild and soaking up everything he discovered: "It allowed me to discover a lot of products, to learn different ways of cooking, different techniques".

In 2009, he opened his own restaurant in Bordeaux, with no idea that, fourteen years later, he'd still be there! At C'Yusha, the cuisine is very much plant-based: "I grow around a hundred aromatic plants in my garden", explains the man whose career seems to be driven by a constant curiosity.

T. L.