Thomas BUSNOULT

Chef : 1 restaurant

Presentation

As a teenager, Thomas Busnoult dreamed of playing basketball, but reality soon caught up with him! He immersed himself in cooking and discovered his passion for it as time went by. He trained at the Granville Hotel School. "I followed a classic curriculum: BEP, CAP and vocational baccalaureate. It was my internships, on the Channel coast and then at the Prince of Wales in Paris, that confirmed my choice. I was relieved!" The young clerk spends his summers by the sea and his winters in the mountains: at the Chalet Saint-Georges, in Megève, or in the palaces of Saint-Tropez and Sainte-Maxime.

In 2005, Thomas Busnoult, a fan of American basketball, flew to San Diego in the United States. For two years, he worked in the brigade of Fabrice Hardel, French chef at the 5-star Westgate hotel.

Homesick, the young chef returned to France in 2007, settling in Brittany at the Hôtel de Diane in Sables-d'Or-les-Pins, where he took up a position as second-in-command. In 2010, he moved up a rank to become head chef at Le Napoli restaurant in Caen, then worked in several establishments until he found the right one in 2020: Le Lion d'Or, in Bayeux. "I'd just had a daughter, so it was time for me to settle down." Today, the chef champions French cuisine tinged with Asian touches. " I take after Jean-MichelBelin, chef at Le Beauvallon in Sainte-Maxime. Back when I was there, he used to bring in renowned Thai chefs. Some even became friends. This audacity has enabled him to maintain his 2 Gault&Millau toques. But Thomas Busnoult has no intention of resting on his laurels, and is determined to take the establishment to the next level!

B. G.