Guy LASSAUSAIE

Chef : 1 restaurant

Presentation

Although he grew up in a family of cooks, Guy Lassausaie initially turned to service and sommellerie. It was his first job with Fernand Point that convinced him to change direction. "The chef thought I had the spirit to take over the family business," he says. But, above all, it was there that he discovered a new kind of cuisine:"My parents had a bistro-game de boules style of cooking. When I discovered this creative cuisine, with beautiful products, I didn't change a bit."

He then joined Lucien Ogier's L'Aubergade de Pontchartrain for six months. On his return from military service, he joined the brigade at L'Oasis in La Napoule. Then, in 1983, he took over the kitchens of the family restaurant, opened in 1906 by his great-grandfather, in Lyon. Since then, Guy Lassausaie has never left. He has, however, taken the time to pass a number of competitions, including the Taittinger prize in 1988 and the Meilleur ouvrier de France award in 1993. He was also president of the Toques Blanches association for twelve years, and regularly advises the Le Pont de Ciel restaurant in Osaka, Japan.

Recently, the chef opened a new Lyonnais restaurant, Bulle, with his partner Gaëlle Manin. "Today, whatI love about the restaurant business is everything that surrounds it: the cuisine, but also human resources, communication, business management, construction, etc. I feel more like a restaurateur than a chef.I feel more like a restaurateur than a chef," he emphasizes.

I.B.