Every day, until the contest on May 31st, find here the portrait of one of the eight candidates in the running for the 54th edition of the Taittinger – International Award for cuisine d’auteur. Today meet Louis Gachet, sous-chef at restaurant La Chèvre d’Or (Èze) and France’s representative.
Representing France, Louis Gachet works in the stunning establishment “La Chèvre d’Or” of 2 Michelin star acclaim, perched on the rocky outcrop of Èze, near to Monaco. Louis is no stranger to competitions and in 2019 won the International Culinary Cup, at the same time as Maître D’Hôtel wife Pauline won the George Baptiste Cup. Cooking was a foregone conclusion for Louis, who from the age of 6 would accompany his father, a restaurant owner, into the dining room and kitchen. The writing was on the wall and he joined a Hotel School then completed his training by undertaking several placements at renowned restaurants, most notably Troisgros and Bernard Loiseau. In 2015, an encounter with Arnaud Faye, student of Michel Roth at the Ritz, led him to the Auberge du Jeu de Paume in Chantilly. In 2016, Louis and Pauline followed Arnaud Faye to the Chèvre d’Or, a legendary destination on the French Riviera. There, Louis works as sous-chef, creating a cuisine that is rich in flavours and emotions by using a wealth of sun-ripened products. Louis hopes that winning this edition of Le Taittinger would further his ambitions to set up on his own in the near future.
instagram.com/gachet_louis/
The 54th edition of ‘Le Taittinger’, international award for cuisine d’auteurs will take place in the kitchen of the Cordon Bleu Institute (Paris, 15th District).
The new emphasis of the award is centered on a single product which the candidates could prepare however they liked.
The subject revealed a few months earlier by the organizing committee of the International Award for cuisine d’auteur is the beef.
Each chef will thus have the opportunity to give free rein to his imagination, his culture and his inspirations to create a dish that resembles him – a real asset for the members of the jury during the tasting.
Called ‘imposed recipe’, the second part of the competition will be revealed to the candidates the evening before the Final. The young competitors will have one night to imagine a recipe.
