Sylvain NOUIN

Chef : 1 restaurant

Presentation

Born in 1971, Sylvain Nouin quickly embraced a career as a chef. After completing an apprenticeship at Le Grand Sapin, in Villequier (Seine-Maritime), he joined Gilles Tournadre's team as a commis at the age of 19. "It was there that I discovered gastronomy," he recalls. Then, at the age of 24, he headed for Le Buerehiesel in Strasbourg, where he worked with Antoine Westermann. "I learned a lot in those five years," he says.

In 2000, Gilles Tournadre called him back and offered him a position as second at his Gill restaurant in Rouen. "The aim was then to open a second restaurant, a contemporary bistro, in association with the chef."And so, in 2003, Le 37 was born, also in Rouen. Sylvain Nouin, in the kitchen, offers a revisited bistro menu, while her husband, Sébastien Bonhomme, is in charge of the dining room.

It will come to an end in 2021, when Sylvain Nouin joins the Gill's brigade. "37 had been open for twenty years. We decided to sell it and merge the two establishments," explains the chef. In recognition of this successful merger, Gault&Millau awarded the chef the Techniques d'Excellence Normandie 2023 trophy.

I.B.

Biography & Awards

1971 naissance en Seine-Maritime

1990 commis chez Gilles Tournadre

1995 Le Buerehiesel auprès d’Antoine Westermann, à Strasbourg

2000 second chez Gill, auprès de Gilles Tournadre

2003 ouverture du 37

2021 fusion du 37 avec le Gill

2023 Trophée Excellence