There is nothing like meeting someone who is as passionate about what they do as you are and this was the case when I was invited to interview Michelin star Chef Alexandre Gauthier this January. A favoured choice by Alain Ducasse and Gordon Ramsay, Chef Alexandre Gauthier of La Grenouillère participated in Stratford Chefs School’s Chef in Residence for the second time bringing Pascal (his maitre d’ hotel) and Nicholas (his sous chef).
As a week long event at the school(from January 24 through January 28, 2011), this allowed Chef Alexandre to work closely with the students, shopping daily for the evening’s menu and being a passionate mentor to the students for the evening services. The Celebrity Chef in Residence program offers students and staff of Canada’s premier culinary institute the opportunity to expand their culinary repertoire while learning from, and cooking with, the finest international chefs.
The family restaurant La Grenouillère, in Montreuil-sur-Mer, France is currently closed and experiencing a massive transformation into Chef Alexandre’s new vision and I for one am extrememly excited to see the final outcome. Not only will this be a reborn restaurant keen to a highlighted patron experience but also a 12 room Auberge with herb and flower gardens. (For those not in the know, an auberge is by definition: an inn or tavern providing overnight lodging for travelers) What an amazing experience this will become for those enjoying the new décor and the rustic, etheral setting with a small castle atop the hill in the backdrop and his fantastic cuisine.
Chef Gauthier has been the chef at La Grenouillère since 2003. The family restaurant is located in Montreuil-sur-Mer, France (a village mentioned in Victor Hugo’s novel Les Miserables). He has worked with chefs Régis Marcon (Au Clos des Cimes), Michel Roth (Lasserre), and Grégory Coutanceau (Les Flots). In 2007, Chef Gauthier received his first Michelin star and brought back the star that had been missing from La Grenouillère since 2001.
The iconic chef Alain Ducasse encouraged Chef Gauthier’s talent early on in his career, inviting him to the famed Plaza Athénée to make two dishes (including an notable appetizer of soft & hard-shell clams- C’est tres bonne!). Chef Gauthier defines his cuisine as Cuisine Délurée (“smart”, “subtle”,”forward”,”impertinent and pertinent”), using French & Japanese techniques(offset plating) to create his distinctive dishes.
Amongst the many words that come across the many articles about this noteworthy chef – “radical”, “authentic”, “pertinent”, “provocative”, “wild”, “and “robust”.Chef Alexandre is the Ultimate recycler when it comes to ingredients and pays homage to all the food sources on his menu. He promises that there will be no “frontier” between the chef and the customer including lots of glass and open spaces with iron, leather and large fire pits to complete the new experience.
I would challenge anyone to not agree that this young chef, who has already accomplished so much, is an example of a Spiritual Entrepreneur who is following and actioning his dreams – making them a reality – great energy to be aligned with as a fellow entrepreneur myself.
When I asked this amazingly talented man to choose one word to describe him, he paused, challenged to find just one word and then said “PASSIONATE” et “UNCONVENTIONAL”. Certainly two words that make the tastebuds tingle in anticipation of the next outpouring from this extremely talented chef.
I will be taking a group to France later this year and will encorporate the short 2 hour drive from Paris to visit to the newly renovated resto & auberge to experience Chef Alexandre Gauthier on his own homefront stage.
Look for more about this amazing chef and upcoming trips designed by AYA Life.
Best dishes til then travellers and foodies alike.
La Grenouillere www.lagrenouillere.fr
Alexandre Gauthier and William Elliott
Froggy’s Tavern www.froggystavern.com