Stéphane ANDRIEUX

Chef : 1 restaurant

Presentation

Born into a family of caterers, butchers and pork butchers from Nontron (Dordogne), Stéphane Andrieux was born into the business. His future was already mapped out, and he should logically have taken over his parents' business. In the end, they steered him towards the Lycée Hôtelier in Angoulême.

After graduating, the young man made a decisive encounter with chef Didier Clément, who took him under his wing at the Grand Hôtel du Lion d'Or, in Romorantin-Lanthenay, Sologne. He stayed there for just over a year, just long enough to find his calling: haute gastronomy. With his calm temperament, he recognized himself in this pedagogical chef, who taught him how to source the right products, particularly spices and herbs.

Stéphane Andrieux went on to work at Le Moulin de la Gorce, in La Roche-l'Abeille (Haute-Vienne), then at L'Espérance, in Saint-Père-sous-Vézelay (Yonne). He enters Marc Meneau's restaurant through the bistro door, and leaves through the gourmet restaurant door.

Two years later, Anne-Sophie Pic welcomed him to Valence, but Didier Clément contacted him again:"I have friends at Château de la Treyne, and they're looking for a chef. I thought of you. Now, you're perfectly capable of taking this position."Without hesitation, he accepts. He is totally committed to his new mission, offering a classic cuisine that he likes to describe as "local cuisine revisited". Stéphane Andrieux does not deny his origins, quite the contrary: "Proof of the soundness of his approach, Gault&Millau named him Grand de Demainin 2002 and awarded him 3 toques in 2003.

B. G.