ORIEUX : one star in the Michelin for a modern cooking
 Paul Bocuse, Alain Senderens at Lucas Carton, Philippe Legendre at Taillevent, Christian Constant at Crillon… here are a few renowned names among whom Gaël Orieux has advanced since he is 18 years old. Indeed he chose the hard career of cook at this age.
However, it is only at Yannick Alléno’s sides, when this last one became manager of the Parisian palace Le Meurice, that Gaël took off. Second of kitchen for two years, Gaël has been aware of the issues of a contemporary cooking. One day, he found the courage to venture alone.
He opened his own restaurant in Paris, Auguste, and was quickly crowned with one star at the Guide Rouge Michelin. Today, Gaël proposes a contemporary cooking: a Parisian food inspired by the flavour of the sea.
From his native Brittany, he kept the taste for the true and the good; from his training classes, he inherited the happiness to present a concise and often changed menu according to his desires or to the produces.
Gaël is a young all-rounder chef, with a look wide opened over the world. His cooking really reflects the joy to do this job.
All our chefs |
