Vincent ARNOULD

Chef : 1 restaurant

Presentation

Already interested in cooking thanks to his sister Myriam, a fine cordon-bleu who provided meals after their mother's death, Vincent Arnould fell in love with the profession thanks to one of his teachers.s death, Vincent Arnould fell in love with the profession thanks to one of his teachers. So, in 1987, he set off to learn the ropes at the hotel-restaurant Le Moulin d'Orgeval. "Our teacher sent us an advert saying 'Looking for a position as a clerk - salary indifferent, region indifferent'. We were all inundated with replies." And so it was that, with an additional diploma in pastry-making in his pocket, he joined the Millésimes gourmet restaurant in Gevrey-Chambertin (Côte-d'Or). In 1988, he joined the brigade at L'Auberge Napoléon, in Grenoble,"It gave me a chance to rough out and improve my skills", he explains. He then spent several seasons at Jules César, in Arles. "That'swhere I got to know the Relais & Châteaux chain, and I've hardly left since."

After leaving the army, he joined the brigade at La Régalido, in Fontvieille (Bouches-du-Rhône), then at the La Bastide hotel in Saint-Tropez. In 1994, a new adventure began when he joined the Passedat family at Le Petit Nice in Marseille. He left four years later to join Jacques Chibois at La Bastide Saint-Antoine in Grasse. He went on to work for Serge Chenet at Le Prieuré in Villeneuve-lès-Avignon. "The chef taught me a lot at a time when his cuisine was exactly what I liked and needed. It waswith him that I started competing."

It was his victory in the Prix Taittinger in 1998 that confirmed his desire to stand on his own two feet. He went on to win his first chef's position at Le Roy Soleil, in Ménerbes (Vaucluse). Then, in 2001, he was "caught up by the Relais & Châteaux family", who offered him the chance to take over the kitchens at Le Vieux Logis, in Trémolat (Dordogne). The following year, he immediately earned a 16/20 rating and was elected Coup de Cœur by Gault&Millau. Since 2007, the chef has also held the title of Meilleur ouvrier de France.

I. B.

Biography & Awards

1970 Naissance à Montbéliard

1988 Commis pâtissier au restaurant gastronomique Millésimes, à Gevrey-Chambertin

1992 Chef de partie au Relais & Châteaux Auberge La Regalido, à Fontvieille

1993 Chef de partie à l’hôtel La Bastide de Saint-Tropez

1994 Chef de partie au Restaurant Le Petit Nice Passedat, à Marseille

1996 Chef de partie tournant, puis second au Prieuré, à Villeneuve-lès-Avignon, auprès de Serge Chenet

2000 Première place de chef au Roy Soleil, à Ménerbes

2001 Chef du Vieux Logis, à Trémolat

2007 Meilleur Ouvrier de France

Its restaurants

Open

15.5/20
Remarkable Restaurant

Le Vieux Logis

Address 24510 TRÉMOLAT

Chef Vincent Arnould

Cooking French | Local

Budget 130€ à 160€

Its news

Food & Health

Here's Vincent Arnould's magic ingredient to sublimate an egg casserole

The seemingly simple "œuf cocotte" requires a great deal of rigor when it comes to cooking. Taste-wise, Vieux Logis chef Vincent Arnould shares his favorite recipe.

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Chef Vincent ARNOULD

Restaurant Le Vieux Logis
24510 TRÉMOLAT