Le Gabriel in Bordeaux
Our culinary commitments and identity
A local focus
Proud of the region and keen to enhance its reputation, the team at Le Gabriel is focused on the local terroir, developing close working relationships with local producers.
This provides Le Gabriel’s team with local and quality ingredients which are entirely traceable.
Le Gabriel orders fish from various auctions along the Atlantic coast, meat from Samuel Perrier, JA Gastronomie, Maison Lafitte, La Vallée des Deux Sources and Maison Trias, truffles from Guillaume Gé, caviar from L’Esturgeonnière - Caviar Perlita, flour from Les Grands Moulins de Paris, caramelised hazelnuts from Les Noisettines du Médoc, spices from Benoît Aube “Sacré Français”, Bocerno walnut oil, cheese from Pierre Rollet, sauces and condiments from L’Épicerie d’Oscar, oysters from La Ferme des Aubains, Matthieu Dumas and La Cahute in Andernos, pigeons from Marie Le Guen, mushrooms from Noël Benharoun, vegetables from Christophe and Séverine, summer fruits from Mathieu Granveau and river fish caught by Jean-Marie Hauchecorne in the Garonne in the centre of Bordeaux.
Seasonal dishes to showcase ingredients
The chef’s profound respect for his ingredients is evident: brimming with creativity, his dishes are a careful combination of subtlety and modernity, showcasing the authentic taste of each and every ingredient.
The chef’s cuisine is inspired by the changing seasons, which guarantees that only the freshest produce is used.
A sustainable approach
Angelus recently purchased a 9-hectare farm in Saint-Loubès, known as La Ferme 1544, where the chef sources honey, mushrooms, fruit and vegetables, cereals and meat.
In addition to being an opportunity for the Chef to ensure maximum traceability of his ingredients, this farm embodies his new vision of gastronomy, which combines the pleasures of the senses with ethical principles: short supply chains, encouraging local and regional development, complete control of the entire production chain and fresh and seasonal ingredients.
Sharing knowledge
Angelus is passionate about sharing and showcasing expertise; this is reflected in its policy of working with apprentices at all levels.
Managers are committed to sharing their enthusiasm for fine dining with their teams, thereby encouraging a sense of well-being in the workplace.
Concerned about work/life balance, Le Gabriel makes every effort to ensure that employees can reconcile the personal and the professional so that they can flourish.