Chef Alexandre Gauthier – Earned Back the Michelin Star They Deserve

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From an old Picardy farmhouse to a very popular restaurant known in the culinary world, Chef Alexandre Gauthier has made something out of their family-owned restaurant, La Grenouillere. La Grenouillere is a fine-dining restaurant in the France that many gourmands visit for the sheer pleasure of enjoying the French cuisine of Chef Gauthier. This year, they are enjoying the 76th spot in the San Pellegrino list of the world’s best restaurants. They deserve to be included in this most prestigious list.

Chef Gauthier was born on the 26th of March 1979 in Boulogne-sur-Mer. They came to the Pas-de-Calais region when his father, Roland, who is also a chef, became the head chef of Chateau de Montreuil. His father’s decision of staying in this region of France came when he took over La Grenouillere. This decision has been a big influence in Chef Gauthier’s career choice, and the fact that he grew up in a home that has made cooking a center of its traditions and that his father was a famous chef has sealed his future. However, the decision to follow in hi father’s footsteps was not that hard a decision to make. In fact, like his father, he has always been fascinated by the hustle and bustle of the kitchens, and he is not a stranger to restaurant life.

Chef Gauthier began his formal training by enrolling at a hotel school in Le Touquet, and when he completed his training, he then went on to Arras where he found world at the La Faisanderie, after which he also worked with the French chef, Chef William Elliott, at the Hotel Westminster in Le Touquet.

His training from these restaurants took him to other parts of the country. He worked alongside three-Michelin star Chef Regis Marcon at the Auberge et Clos des Cimes, and he has also worked in Saint Tropez with Chef Olivier Brulard at the Residence de la Pinede as well as at the Restaurant Coutanceau in La Rochelle. Chef Gauthier then went on to Paris where he found work in the restaurant of Chef Michel Roth at the Lasserre. Aside from taking him all over the country, he has also done stints in Beijing, China and Palermo, Italy.

In 2001, the family-owned restaurant that his father runs lost a Michelin star. This star was a big blow to his father, especially since the restaurant has had it since the mid 1930s. Because of this loss, his father requested that he come back home to take over the restaurant, and in 2003, Chef Gauthier went back home.

At the age of 24 years old, he became the head chef of La Grenouillere’s kitchens with the intention of winning back the lost star. His father gave him free reign over the kitchen and allowed him to infuse his own culinary personality into the cuisine of La Grenouillere.

Because he was already a very skilled chef, having worked with some of the country’s best chefs, he quickly regained the popularity of their restaurant that even world-famous chefs like Chefs Alain Ducasse and Gordon Ramsay began praising his cuisine. In 2007, he earned back the Michelin star and more.

Chef Alexandre Gauthier’s Squid, Pig’s Blood, and Weeds

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