Bastien Gillet

Chef Bastien Gillet's culinary philosophy is profoundly rooted in a return to fundamental principles, emphasizing the essential elements of humanity, pleasure, environment, health, innovation, and culture. He posits that the primary purpose of cooking is to provide comfort and enjoyment to guests, steering clear of avant-garde experimentation for the sake of novelty. Such trends, he believes, can alienate diners and undermine the inherent conviviality of France's culinary heritage, particularly the ethos of 'Bon manger'. His Auberge Pom'Poire is envisioned as a vibrant hub where the art of dining, drinking, and hosting is celebrated with a spirit of warmth and benevolence. His deep connection to the land stems from his upbringing amidst the orchards of Azay-le-Rideau, as the son of an arboriculturist, influencing his robust ingredient sourcing. He diligently collaborates with small, local producers who practice sustainable methods—be it reasoned agriculture, organic farming, or biodynamic approaches—with a strong emphasis on soil vitality and manual harvesting. This ensures that the product remains the undisputed star, celebrated for its peak freshness and flavor, and transforming his table into a dynamic canvas showcasing the exquisite tastes of the Val de Loire. Chef Gillet's commitment extends to offering a 'menu d’instinct' or 'carte blanche' experience, where dishes are crafted daily based on market availability and his spontaneous inspiration, promising an awakening of the senses through a cuisine driven by emotion, imagination, and a playful harmony with nature. Chef Bastien Gillet's signature approach is defined by an instinct-driven culinary style, meticulously refined as a self-taught master rather than through traditional apprenticeships with renowned chefs. This unique path has allowed him to cultivate a distinct culinary identity characterized by its creativity, precision, and profound reverence for ingredients. His technical artistry involves orchestrating audacious yet harmonious blends of flavors, fusing authentic local terroir products with modern culinary accents. Upon returning from the market, Chef Gillet yields to his inspiration, allowing his talent to guide the sublimation and diverse presentation of a single product, always with sincere intent. He champions a 'menu d’instinct,' offered in various courses (3, 5, 7, or 9), which operates as a 'carte blanche' dining experience. This means the dishes are conceived daily based on the freshest seasonal produce and the chef's intuitive creative impulses, foregoing a fixed menu. This ensures an ever-evolving and dynamic dining journey that is both expressive and heartfelt, prioritizing the intrinsic quality and natural essence of each component. While specific 'signature dishes' are not individually named, the entire concept of the 'menu d’instinct' itself, focused on seasonal bounty and the chef's intuitive interpretation, stands as his definitive culinary signature.

Career

• Chef-Owner at Auberge Pom'Poire, Azay-le-Rideau