Sébastien DAGONEAU

Chef : 1 restaurant

Presentation

"I grew up in the Perche hills. My grandparents were farmers and my father loved to cook. He had his own vegetable garden. He used to take me to the market. I loved it. He passed on his passion to me," recounts Sébastien Dagoneau. The teenager entered the Blois hotel school, graduating in 1999 with a BEP, CAP and professional bac. The apprentice then moved on to Paris, where he trained with Gérard Sallé at the Hôtel Vendôme, and with Michel Roth at the Ritz. "Gérard Sallé instilled in me the value of good products. Michel Roth, on the other hand, opened the doors to a gastronomic kingdom. In three years, I understood how it works."

The commis progressed to chef de partie and joined Alain Senderens' brigade at Lucas Carton, then Guy Martin's at Grand Véfour. "I became second in command. The chef let us blossom; he wanted us to be a source of ideas. " At his side, Sébastien Dagoneau continued his ascent. Guy Martin appointed him Executive Chef of Atelier Guy Martin, the cooking school on rue de Miromesnil. "In reality, I took my first real position as chef behind the stove a little later, in 2009, when Dominique Bellugeon opened his restaurant Les Débats. In 2012, the chef repeated the experience at Yvan Courault's Pavillon Montsouris.

After nine years of loyal service to others, Sébastien Dagoneau realized that it was time to set out on his own and write his own story. It all began in 2020 in Paris, not far from Rue Daguerre, at Le Cornichon. "I took over the establishment from Franck Bellanger and Matthieu Nadjar, with the aim of perpetuating the neo-bistro tradition centered on natural wine. Over time, I've obviously added my own touch, but subtly." Proof of his talent, Gault&Millau has maintained the establishment's 2 toques.

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