International
Édouard CHOUTEAU
Chef : 1 restaurant
At the helm and in the kitchen of La Laiterie, a veritable institution in Lille for almost a century, Édouard Chouteau is an old hand. He took his first steps in the restaurant where his parents worked, his father in the kitchen, his mother in the dining room. It was without hesitation that he chose to follow in his father's footsteps, and in 2008 began an apprenticeship at the Henri et Joseph restaurant in Lorient. "But what really boosted me was winning first prize in a competition organized by chef Thierry Marx and the Kikkoman brand: I went to Japan!"
Then Édouard Chouteau landed a position at Le Bristol in Éric Frechon's brigade. " I went from a team of 4 people in Lorient to a brigade of 100. We had incredible customers, American stars, French politicians, it was fantastic. But at weekends, I worked at Paul Bert, a restaurant in Auvergne that put my feet back on the ground."The young chef then went on to work for Alain Passard for a summer, and for Quique Dacosta in Spain, where he tried his hand at molecular cuisine.
"Back in France, I sent in several CVs and was accepted by Pierre Gagnaire, with whom I dreamed of working. I stayed there from 2012 to 2016. He's still my inspiration and role model today."Then Édouard Chouteau met Christophe Pelé and Mathieu Pacaud, with whom he opened the Pavillon de la Reine on Place des Vosges in Paris. " Very quickly, we were rated 13 and then 14.5/20 by Gault&Millau, my first position as chef, and I'm proud of it."
Édouard Chouteau now practices his art in Lambersart. At La Laiterie, he has his own beehives, vegetable garden and hops, and is careful to use only regional products and to recycle all his waste, earning him the Ecotable label. Gault&Millau quickly awarded him 3 toques and the Grand de Demain 2022 award.
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The choice of gastronomy
They're barely in their thirties, and have often acquired extensive experience in large, beautiful, multi-talented establishments. Today, they have opened or are running their own restaurants, making the choice of gastronomy. Gault&Millau presents a series of interviews with young chefs whose approach proves that haute cuisine is still the stuff of dreams, but that rigor and ambition are also a driving force for some of those embarking on this profession. Let's continue with Édouard Chouteau, from the 3-toque restaurant La Laiterie, in Lambersart.
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