Romain BRILLAT

Chef : 1 restaurant

Presentation

It was an internship with Stéphane Roesch at Château de Maulmont (Puy-de-Dôme) that convinced Romain Brillat to become a chef. " It was a revelation," he says. After taking a technological baccalaureate and a vocational training certificate at the château, he joined Laurent Bouvier's kitchens at Le Puy d'Or, near Lyon. " The chef was in the kitchen from morning to night. Four years after his arrival, he was promoted from sous-chef to join David Mollicone at Villa Augusta, Saint-Paul-Trois-Châteaux (Drôme).

In 2009, he landed a position as chef de partie at La Mère Brazier in Lyon, working under Mathieu Viannay. " I imagined that it would be hard work at this level. And indeed, it was rigorous and complicated, but alongside that I met some wonderful people, both in the dining room and in the kitchen. "In 2012, after opening a restaurant in Milan, Romain Brillat became Gilles Goujon's sous-chef at the Auberge du Vieux Puits in Fontjoncouse (Aude). " It's been an exceptional eight years.

Since 2020, Romain Brillat has been head chef at the emblematic Strasbourg restaurant Au Crocodile. " I arrived here by chance. My partner and I wanted to open our own restaurant, but I met Cédric Moulot, the previous owner, and I heard there was an opening, so I gave him a call and it happened," he enthuses. Gault&Millau awarded him 2 toques in his first season, then 3 toques the following year.

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