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Domaine des Hauts de Loire.

Restaurant of a Grand Chef Relais & Châteaux and hotel in a park. France,Onzain

Rémy Giraud

Chef
Domaine des Hauts de Loire Onzain 41150

I was born in the Vendée in Mouilleron en Pareds, my father was a postman and my mother a seamstress. So there was nothing in my past which predestined me for a life in the kitchen. Nonetheless, from the age of 7, any time anyone asked me what I wanted to be when I grew up most of my friends answered ‘fireman’ but I said ‘cook’!

After training at the hotel management school in La Roche-sur-Yon, I worked in restaurants for sales reps and spent a number of seasons on the Vendée coast. Chance had it that I found a job with a Relais & Châteaux in Le Château d’Isenbourg in Rouffach in 1983 and was to discover fine cuisine before taking the post of chef at Le Domaine des Hauts de Loire in 1988.

I have grown to love the Loire area which has always been very welcoming and I appreciate being able to prepare the delicacies from its river and local produce in a contemporary yet simple fashion.


What was your most moving culinary experience?
A dinner with my wife at Michel Trama’s restaurant, which confirmed me in my vocation.

The most amusing kitchen incident you ever witnessed?
A famous club of fine diners – we had expected 50 people for lunch but they turned up the previous evening for dinner. That certainly sent my team into a spin! We rolled up our sleeves and rose to the challenge of serving the menu they had ordered in advance.

Your best piece of advice for amateur chefs?
Top-quality produce cooked naturally, without complications, as ‘basic’ as possible.


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