Aurélien Gransagne

Chef Aurélien Gransagne's culinary philosophy is deeply rooted in perpetuating the esteemed legacy of Serge Vieira, a mentor and close friend, characterized by a profound "attachment to food ethics." He believes in a cuisine where "the plate speaks for itself," offering an experiential dining journey that reveals his identity through taste and texture, while maintaining the streamlined, focused menu structure established by Vieira. His commitment to sourcing is uncompromising, focusing "essentially on local producers, those we know and with whom we have a relationship of trust," ensuring "beautiful products" form the fundamental base of his creations. Gransagne displays remarkable adaptability, operating "on feeling" at the market and embracing high-quality substitutions, which allows him to truly follow the rhythms of the seasons, constantly refreshing the menu based on peak availability and freshness. Gransagne's overarching vision is to cultivate "the field of possibilities without restriction" while always "returning to the taste of what is essential," aiming for an "apparent simplicity" that belies sophisticated technical mastery. His cooking is about "enhancing a raw product, like a stone mason," transforming it while honoring its inherent qualities to evoke emotions and create a memorable, multisensory experience that marries contrasts to achieve harmony. Chef Gransagne's signature approach is defined by exquisite technical mastery, meticulously focused on the "alliance of flavors" and ensuring perfect "equilibrium" in every dish through constant tasting and refinement. His multi-stage cooking processes, exemplified by his foie gras preparation involving sous-vide pre-cooking, precise searing, gentle oven finishing, and a final "glaçage au pinceau" with tomato, soy, and honey, deliver a brilliant sheen and nuanced flavor while preserving the ingredient's essence. His artistry extends to surprising guests and venturing into "the realm of lightness," even with rich ingredients, through masterfully manipulated textures, such as thinly slicing foie gras terrine to create "petals." Gransagne frequently employs aromatic and refreshing broths, like the sarriette-infused one for his foie gras, to counterbalance richness and introduce bright, slightly acidic notes, with his menus evolving every three weeks to incorporate the freshest local produce. A quintessential example of his culinary prowess is the "Foie gras de canard poêlé de la Maison Rougié, petits ris de Manziat, haricots verts et condiment tomate," which showcases his dedication to heritage ingredients and precise flavor pairings. Another notable variation, "foie aux figues rôties et figues fraîches, avec un lait d’amande très léger aux graines de courge," demonstrates his ability to reinterpret classic elements with surprising and delicate accompaniments, embodying his commitment to evolving flavors and artful presentations.

Career

• Chef (under Serge Vieira) at Serge Vieira, Chaudes-Aigues

Mentored by Serge Vieira.