<span><span><span>Bertrand Noeureuil, the Gabriel’s new chef</span></span></span>

Stéphanie de Boüard-Rivoal, the president of Angelus, has chosen the current executive chef of the Plénitude restaurant at Cheval Blanc Paris to replace Alexandre Baumard who, after a successful ten-year collaboration with the family group, departed in order to focus on his own projects.

Aged 33, Bertrand Noeureuil has spent most of his 10 years in fine dining, working alongside Arnaud Donckele at Cheval Blanc: at the 3-star 1947 at Cheval Blanc Courchevel under the chef Yannick Alléno, at the 3-star La Vague d’Or at Cheval Blanc Saint Tropez, and finally at the 3-star Plénitude at Cheval Blanc Paris with Arnaud Donckele, with whom he has run the kitchens since its preparatory phase. Already regularly present in the kitchens alongside the Gabriel teams in Bordeaux to ensure an optimally smooth transition and prepare his arrival, the new Gabriel chef will officially take up his post at the beginning of 2024.

At the Gabriel, Bertrand Noeureuil will manage the 1-star L’Observatoire, the establishment’s gastronomic restaurant, which has quickly become a reference. The new chef will seek to build on its success and make it one of the top fine dining venues in Nouvelle Aquitaine. Bertrand Noeureuil will also head Gabriel’s bistro, the “1544”, which offers an atmosphere of conviviality and sharing. The venue also offers refined fast food, served all day long in “Le Bar” on the ground floor and where, on sunny days, clients can relax on one of the city’s loveliest terraces, which stretches out onto the square towards the famous Three Graces fountain.

Having trained at the highest levels alongside some of the finest chefs, Bertrand Noeureuil has gained recognition for his creativity, his faultless knowledge of produce and his love of fine dining service. Having gained substantial experience in the world of gastronomy, Bertrand Noeureuil is the perfect fit for this exceptional venture, which he has taken on with great enthusiasm.

The new chef is especially pleased to work more closely with the local terroir and in particular with La Ferme 1544, Angelus’s sustainability-driven farm, which provides local produce for its restaurants, and thus looks forward to having a source of inspiration and local supplies at his disposal.

The CV and a photo of Bertrand Noeureuil are available on request.