Chef Alexandre Gauthier prepares his signature cuisine at La Grenouillère on the Opal Coast (Pas-de-Calais). With sincerity and humility, it's an unparalleled culinary composition that this culinary artist presents using different tastes and flavours. His cuisine, as he likes to point out, is not simply regional but deeply rooted in his own territory, the Opal Coast. It is a visual and architectural cuisine arranged in elaborate compositions of materials and colours. Here, nothing is conventional or stereotypical. Alexandre Gauthier inhabits "an environment of freedom and expression alongside those with whom he lives and works". It's this spirit of sharing that guides his inspiration and his imagination, which in turn drive what he does to deliver those flavours. Green strawberries with samphire, new potatoes with goose egg, elderberry gnocchi, rabbit kidneys with bacon ash... Nothing but marvels, surprises for the palate, and culinary discoveries await. Alexandre Gauthier, 36, awarded Meilleur Cuisinier de France by the 2016 Gault & Millau guide, has created a style of contemporary cuisine charged with emotion, a masterpiece of culinary art.
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