International
Thierry RENOU
Chef : 1 restaurant
After completing his studies, Thierry Renou joined the kitchens of the L'Hermitage hotel in La Baule-Escoublac. "It wascomplicated to adapt, but there was a real sharing of knowledge. After his military service in the Nantes marine infantry, he spent a season in La Baule, then at the Palace des Neiges in Courchevel.
In 1989, he became head chef at Château Le Cagnard, Cagnes-sur-Mer. A year and a half later, he joined the Versailles restaurant Les Trois Marches, working under Gérard Vié. "He taught me to work hard and not to put the cart before the horse.
In 1992, he headed for Calvados to take Denis Le Cadre's place as second-in-command at Ferme Saint Siméon in Honfleur. "We'd open the fridge, look at what was there, and always manage to make a dish out of it. It was very rewarding," he recalls. Two years later, he took up his first chef's post at Hôtel Le Rivage, in Gien (Loiret).
In 2002, his life was turned upside down. While working as a chef at La Guérinière, Thierry Renou lost his wife Véronique. He stayed in Gujan-Mestras (Gironde) for ten years to preserve his family. It wasn't until 2007 that he decided to leave and take over Le Patio, in Arcachon. Since then, he has been serving regional cuisine with Asian influences, the fruit of 35 trips to Thailand. Gault&Millau quickly rewarded him with 3 toques and the Innovation Trophy in 2012.
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