Baptiste Renouard

Chef Baptiste Renouard's culinary philosophy is deeply rooted in a neoclassical approach to French gastronomy. He endeavors to present the cherished classics of French cuisine, meticulously divested of any unnecessary embellishments, allowing the inherent quality and integrity of the ingredients to shine through. This vision is informed by a childhood fascination with the unique flavors of the French terroir, from frogs' legs to tripe, which cultivated an early and discerning palate. His extensive training at the prestigious Ferrandi school and formative years under culinary titans like Joël Robuchon, Yannick Alléno, Jean-Louis Nomicos, Frédéric Simonin, and Alain Pégouret, have instilled in him a profound technical mastery and a keen creative sensibility. These experiences have shaped his contemporary and poetic vision, which is also keenly aware of current ecological challenges, constantly pushing the evolution of his creativity. A significant evolution in his philosophy is his unwavering commitment to plant-based gastronomy, spurred by his vegetarian wife, Morgane Morizet Renouard. Renouard refuses to treat vegetarian dishes as mere 'options,' instead elevating them to the same level of demanding excellence as his meat and fish creations. He aims to 'sublime the vegetal,' ensuring every diner, regardless of dietary preference, experiences a unique and profound gastronomic moment. His ingredient sourcing reflects this dedication, with meats and fish meticulously selected from small producers, and an active practice of foraging wild flowers and herbs from local environments like the Île des Impressionnistes, enriching his dishes with natural inspiration. Chef Baptiste Renouard's signature approach is a masterful blend of classical French technique with an artistic, contemporary sensibility. His technical style, honed in the brigades of France's most esteemed chefs, is employed to refine and simplify, stripping away the 'fuss' from traditional dishes to highlight their essential brilliance. He demonstrates a meticulous attention to detail and precision in execution, ensuring balance and invention in every plate. His approach to flavor and plating is characterized by working 'around color and olfactory monochromes,' creating dishes that engage multiple senses. Inspiration is drawn from the earth, plant life, and minerals, often rooted in personal memories, art, or poetry. He frequently incorporates fermentation to add profound depth of flavor, as seen in his fermented apricot amuse-bouche. Renouard is known for his ability to surprise and even 'trouble' the palates of discerning diners, particularly through his innovative plant-based creations. Some exemplary dishes and approaches include his morilles (morels) ragout, specifically chosen for its meaty texture, served with cubes of raw yellow wine jelly infused with licorice and a rich mushroom jus that mirrors a meat reduction. This is strikingly contrasted with acidic raw apple dices. Another distinctive offering is the presentation of white asparagus in winter, designed to evoke a 'dream of spring.' He also offers tasting menus such as 'Ochre,' 'Sienne,' and the dedicated vegetarian 'Havane' menu, showcasing the breadth of his culinary vision.

Career

• Chef at Lasserre, Paris
• Chef at La Table de Joël Robuchon, Paris
• Chef at Laurent, Paris
• Chef at Alléno, Paris
• Chef/Owner at Ochre, Rueil-Malmaison

Mentored by Jean-Louis Nomicos, Joël Robuchon, Yannick Alléno.