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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, 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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