The Chef Bertrand Noeureuil and his team
Bertrand Noeureuil, Executive Chef at Le Gabriel
Born in Toulouse on June 8, 1990, Bertrand Noeureuil grew up immersed in life at his maternal grandparents’ farm in Martres-Tolosane. Since then, the precious memories of that idyllic refuge have remained close to his heart.
He would gather fruits, vegetables, and herbs in an Eden-like garden, amid a bustling farmyard, and eagerly awaited the grape harvest each autumn. Such recollections shaped his palate; eventually it beckoned him away from his adolescent dream of becoming a designer and interior decorator.
A star-studded path
His obsession with cuisine prevailed, and the young Toulousain honed his craft under some of France's finest Chefs: Daniel Gonzalez and David Biasibetti, who gave him a chance and trained him, inculcating him with a passion for the profession and the basics of the art, and opening a path for him at Ô Saveurs in Rouffiac-Tolosan, near his hometown.
At Le Meurice in Paris, Yannick Alléno let him discover the world of palace hotels and a large brigade, and then transmitted his flawless technique at the restaurant Le 1947 at Cheval Blanc Courchevel. Arnaud Donckele, his mentor, revealed his creativity by testing his talents at La Vague d’Or at Cheval Blanc Saint-Tropez, and eventually offered him his first position as chef at Plénitude at Cheval Blanc Paris, which won three Michelin stars just six months after opening. There, the young Chef notably learned how to consider a space in a global way, from the decor to the table settings that would frame his creations.
A return to his roots
An eternal perfectionist, he emerged from 15 years of culinary experience with a sense of rigour and hard work, a singular style and an unconditional love for ingredients.
On December 1, 2023, Bertrand Noeureuil was named Executive Chef at Le Gabriel in Bordeaux.
Le Gabriel's team
The winner of the title “Meilleur Ouvrier de France Maître d'Hôtel” in 2022, Elsa Jeanvoine joined the company in May 2024. Previously, the 37 year-old native of the Franche-Comté region divided her time between François Moureaux's two Michelin-starred restaurants: at L'Auberge de la Poutre in Bonlieu, Jura, in summertime, and at L'Azimut in Courchevel, Savoie, in wintertime.
Pairing pro Pierrick Chapel previously worked his magic at Soho Gautier in London and La Pinte des Mossettes in Cerniat, Switzerland. A 1993 vintage himself, he hails from Angoulême in the Charente region and arrives from La Vague d'Or at Cheval Blanc Saint-Tropez, where he and Bertrand Noeureuil first met.
Just 25 years old, Henri Arnoult trained with Thierry Bamas, Meilleur Ouvrier de France in pastry-making and world champion in frozen desserts, at his eponymous boutiques throughout the Basque region. A native of Colmar, in Alsace, he honed his spatula techniques alongside Boris Alliès at La Vague d'Or at Cheval Blanc Saint-Tropez.