Born among the pots and pans of the La Grenouillère restaurant, Gauthier junior has taken over the family auberge. And has swept into action!
His cooking reflects his offbeat, radical and rugged, yet wildly generous personality. He serves dishes such as lobster grilled over juniper bushes, to be eaten as finger-food, pigeon in green wheat, “land-sea” tofu, and “bubble” of herb-flavoured ice cream that breaks on the plate. Unconventional and eccentric, he defies all culinary classification, all currents. Gauthier the free agent has tremendous talent, out there in the sticks.
