Thomas MOREL

Chef : 1 restaurant In 2015, chef Thomas Morel took over the helm at Pavillon des Boulevards, a benchmark for Bordeaux's haute gastronomie.

Presentation

"I wasn't predestined to be a chef,"says Thomas Morel. The young man began audiovisual studies, but didn't flourish there. "When I came home at the weekend, I was always cooking for my family. He decided to change direction and trained at the Lycée Hôtelier in Talence, where Mr. Archambault was one of the instructors: "He's the one who opened my mind to cooking.

With his wife Célia, whom he had met at the lycée, Thomas Morel decided to go straight to work, and in 2000 began working at the Grand Barrail, in Saint-Émilion, with chef Fabrice Giraud. In 2003, Thomas Morel was hired at the Auberge des Pins in Sabres, before joining his in-laws' restaurant, Le Bistrot d'Antan, in Bruges (Gironde ).

Four years later, a new page was turned:"I wanted to continue to progress". It was at the Pavillon des Boulevards, a top Bordeaux restaurant run by Denis Franc, that his cuisine continued to develop. Thomas Morel climbs the ranks with each passing season, from pantry to rotating chef de partie. In 2015, after seven years of intense collaboration, he naturally took over the reins of the establishment, joined in 2019 by his wife. His cuisine is "classic with a modern twist", and has been awarded 2 Gault&Millau toques .

T.L.