\u00abI was born a chef,\u00bb says Alexandre Gauthier, who immersed himself early on in the world of classic French cuisine. The Frenchman trained at the hotel management school in Le Touquet and gained experience with renowned chefs such as Gr\u00e9gory Coutanceau, R\u00e9gis Marcon, and Michel Roth, before taking over the family restaurant \u00abLa Grenouill\u00e8re\u00bb in La Madelaine-sous-Montreuil in 2003.<\/p>\n
Even then, Gauthier’s cooking style was characterized by his vision to reflect the flavors and diversity of his French homeland’s nature in every dish, and the ambitious young chef gave the traditional restaurant a new, modern touch. His passion and talent did not go unnoticed: in 2008, Gauthier earned his first Michelin star. And ever since being named \u00abChef of the Year\u00bb in Gault & Millau 2016 and receiving his second Michelin star in 2017, he has significantly shaped contemporary French cuisine. Alexandre Gauthier always remains true to his philosophy, focusing on authenticity and creativity. \u00abRadically regional\u00bb is his motto; he prefers to use ingredients from the rivers and forests around his restaurant.<\/p>\n
The interior of \u00abLa Grenouill\u00e8re\u00bb is also special: in 2011, architect Patrick Bouchain added two modern, linear metal tents to the 100-year-old building, where guests dine with a view of the garden. Gauthier’s other culinary projects include \u00abFroggy’s Tavern,\u00bb opened in 2007, \u00abAnecdote\u00bb (2015), inspired by his father’s cooking, the guesthouse \u00abpieuX\u00bb (2019), and the beach restaurant \u00abSur Mer\u00bb in Merlimont-Plage, which he opened in 2023.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ever since being named \u00abChef of the Year\u00bb in Gault & Millau 2016 and receiving his second Michelin star in 2017, he has significantly shaped contemporary French cuisine<\/p>\n","protected":false},"featured_media":2627,"template":"","meta":{"footnotes":""},"gastkoch-kategorien":[47],"class_list":["post-2910","gastkoeche","type-gastkoeche","status-publish","has-post-thumbnail","hentry","gastkoch-kategorien-guest-chef-2025"],"_links":{"self":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/2910","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche"}],"about":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/types\/gastkoeche"}],"version-history":[{"count":1,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/2910\/revisions"}],"predecessor-version":[{"id":2964,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/2910\/revisions\/2964"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/media\/2627"}],"wp:attachment":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/media?parent=2910"}],"wp:term":[{"taxonomy":"gastkoch-kategorien","embeddable":true,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoch-kategorien?post=2910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}