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Bastien Gillet's cuisine, a living expression

In the kitchen at the Auberge since Septembre 2006 and since early 2016 as master of the house with his wife Emilie, chef Bastien Gillet, awarded with a Michelin Bib, shakes up the family establishment a little. A new creative menu leaves a special place for produce from local artisans that closely follow the seasons and have a quality in freshness. An experience forged on a solid foundation and a philosophy of respecting the customer.

"Being a farmer's son and grandson, I come from the land and we cultivate the same values as our suppliers: the love of good work. For me, it's only natural to make you discover their exceptional produce. Nature is a source of inspiration for me, elaborating a singular cuisine as I affirm my tastes and desires. Each dish must represent a story, a road to discovery, a quest towards the pleasure of the table. We call it "good eating".  I like to play on "raw versus cooked", a soft or a fierce cooking that does not alter taste and textures.
We wanted a convivial venue, generous, food-loving and a place for you to feel at home."

Originally trained in logistics, giving him a sense of organisation and rigour, Bastien Gillet earned his stripes at the Aigle d'Or restaurant at Azay-le-Rideau at chef Jean Luc Févre's from whom he recognises the respect of the taste and produce and of gastronomy culture and discipline.
Later on, a perfection of the savoir faire, other methods, taste associations, texture creations and precision techniques were learned in Alain Ducasse's workshops.

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