Chef Alexandre Gauthier of La Grenouillère - Biography

Madelaine-sous-Montreuil, France

October 2018

Alexandre Gauthier may be among the trailblazers of France’s next culinary generation, but he’s not in it for novelty or notoriety. Gauthier’s more a sensualist than conceptualist, and he’s made a name for himself by relishing the purity of ingredients—cooking to emphasize freshness at the helm of his family restaurant, La Grenouillère. Gauthier trained at Le Touquet Hotel School and continued learning under chefs with very different styles: Grégory Coutanceau of La Rochelle, Régis Marcon at Saint Bonnetle-Froid Hotel, Olivier Brulard of Résidence de la Pinède in Saint-Tropez, and Michel Roth at Lasserre in Paris. But in 2003, still in his 20s, Gauthier returned to La Madelaine sous-Montreuil to take over La Grenouillère from his father. 

Before he came home, Gauthier’s father had upheld the legacy of French classics, but once the younger Gauthier took over, the menu changed to reflect his modern approach. Over the course of his career, Gauthier has not only drawn visitors from all over the world, he has also earned two Michelin stars and five Gault Millau toques. In 2007, he opened contemporary rotisserie Froggy’s Tavern, and he has presented at conferences and food festivals worldwide.

In 2012, he was named Knight of the Order of Arts and Letters by the French Ministry of Culture, and he published a cookbook, Alexandre Gauthier, Chef in 2014. He opened his third restaurant, Anecdote, in 2015, a tribute to his father.