Simon FLAOUTER

Chef : 1 restaurant

Presentation

For as long as he can remember, Simon Flaouter has had a passion for cooking. After a classic career path (lycée hôtelier de Saint-Quentin-en-Yvelines, then the École Ducasse), the young apprentice was hired by Romain Gicquel, the chef at La Ferme de Voisins, in Voisins-le-Bretonneux. " The almost three years I spent in this restaurant definitively convinced me that I was cut out for the restaurant business", recalls the man who, barelyThe almost three years I spent in this restaurant definitively convinced me that I was cut out for the restaurant business", remembers the man who, having just graduated from the Lycée Hôtelier with a complementary qualification in "restaurant dessert", was a finalist in the Trophées de la Glace competition.

After a few months as chef de partie at La Table de Cybèle in Boulogne-Billancourt, then at L'Angélique in Versailles, Simon Flaouter began working as a home chef. "I pursued this activity for almost three years. It allowed me to see another side of the business, to create personalized and unique culinary experiences for my customers."

In the autumn of 2021, he interrupted his work as a home chef to join Jacky Ribault's team at Les Mérovingiens, in Noisy-le-Grand, the atypical brasserie of the man who also runs L'Ours in Vincennes and Qui Plume la Lune in Paris. This enriching experience enabled him to consolidate his skills in kitchen brigade management, and encouraged him to take the plunge and open his own restaurant.

"Brouard will open in 2024," says Simon Flaouter. "I wanted to set up in eastern Paris and found the premises I was looking for in Saint-Maur-des-Fossés. The brand pays tribute to Pierre Brouard, a baker from my village who acted as a grandfather to me and left me part of his inheritance; a gift that today enables me to open my own restaurant. " The thirty-year-old has also been awarded the Dotation Jeunes Talents Gault&Millau.