The Chef and his teams
Bertrand Noeureuil, Le Gabriel's Chef
«You can understand cooking when you understand the landscape.» Bertrand Noeureuil has made this sentence from Jean Giono, which Arnaud Donckele cites in his work, his mantra.
Bertrand Noeureuil poetizes the seasons
Creative and hyperactive, Bertrand Noeureuil trained with the biggest stars of his generation. Apprenticed to Yannick Alléno and Arnaud Donckele within the Cheval Blanc collection - Le 1947 (***), La Vague d’Or (***), Plénitude (***), for 10 years he played a balancing act between cuisine celebrating purity and complex gastronomy, multiplying the flavours. It was a great learning experience, which taught him the rigour of the perfect gesture, a solid knowledge of the world of sauces and an open mind.
Talkative and passionate, Bertrand Noeureuil sees the pleasures of the table as a total experience, where the welcome, the service, the tableware and the language guide the tasting experience. Bibliophile with a passion for culinary terminology and history, he uses a veritable dictionary of gesture and plays on cooking methods to suit the season. This year, this chef from Toulouse is coming back to nature, to reconnect with
A kitchen dictated by the landscape of the Farm
This year, this chef from Toulouse is coming back to nature, to reconnect with his terroir, to put down roots in the living world. Bordeaux represents a twofold opportunity for him: to deploy his love of service on the different levels of Le Gabriel; and to take advantage of the constantly inspiring playground of Ferme 1544. He is already planning a menu rooted as closely as possible to plants, dictated by the landscape of the Farm.
Here to distil his creative magic on every floor of Le Gabriel, he imagines a dreamy bistro, an ideal gastronomic restaurant, a friendly bar: a utopia!
A close-knit team, committed to excellence
Led by the chef Bertrand Noeureuil, Le Gabriel’s close-knit team is made up of Anthony et Matthieu, deputy head chef.
This talented and complementary trio is committed to delivering excellence and shares the same values, focusing on quality and seasonal ingredients, local identity, close working relationships with producers and respect for the environment.