Gregoire Gillard

Grégoire Gillard's culinary philosophy at Barge is an immersive, evolving experience deeply rooted in sustainability, seasonality, and profound respect for producers. He champions a modern and eco-responsible gastronomy, believing that "human cuisine" should serve the earth. This ethos is reflected in his unwavering commitment to a short network of about fifteen local producers, fostering an understanding of their reality and ensuring ethical sourcing of exceptional ingredients from Brussels and its region. Gillard sees sustainability as pivotal, guiding every choice, from appetizers to wines and non-alcoholic beverages, to ensure a diner's experience is in tune with the zeitgeist. His overarching vision is to stir emotions through food, crafting a menu that is a "photo of the season," with dishes that dynamically evolve weekly to reflect nature's rhythm. He places immense value on revealing the full complexity and flavors of each primary ingredient, rather than showy demonstrations. This commitment extends beyond the plate to a holistic approach, meticulously weighing the impact of every decision on the community and the individual, all while maintaining an overriding quest for taste. He firmly believes that vegetables and herbs, often underestimated, are vital essences that provide nuances and textures, enriching dishes without sacrificing indulgence. Chef Gillard's technical mastery is characterized by an insightful and intense approach to flavor combinations, where each ingredient plays a crucial role and interacts harmoniously. He offers a unique 6 or 7-course tasting menu, meticulously centering each dish around a single main ingredient, which is then sublimated by carefully chosen accompaniments like sauces or garnishes. His primary objective is to "reveal all the flavors and the entire complexity of the main element." While deeply inspired by nature and seasonality, Gillard is not averse to incorporating exotic twists to elevate his creations. A testament to his inventive style is a notable signature dish: thinly sliced oysters coated in finely chopped crunchy celeriac, accented with grated iced goat’s cheese, and harmonized with a stunning sorbet of wasabi and East Indian cherry. This dish exemplifies his ability to blend local produce (goat cheese, celeriac) with surprising, vibrant elements (wasabi, East Indian cherry) to create a "whirlwind of flavours and nuances" that is both intricate and engaging from the first to the last bite. He emphasizes the underappreciated potential of vegetables and herbs, utilizing them as crucial components for texture and nuance, rather than mere garnishes.

Career

• Chef & Owner at Barge restaurant, Brussels
• Second De Cuisine at Restaurant l'Air du temps, Eghezée
• Chef De Partie at Restaurant l'Air du temps, Eghezée
• Chef De Partie at Hotel Adula, Flims
• 1er Commis at Restaurant Le Louis xv- Alain Ducasse, Monaco
• Chef De Partie at Restaurant Le cerf- Carlo Crisci, Cossonay-Ville
• Chef De Partie at Restaurant le Comme Chez Soi - Lionel Rigolet, Brussels

Mentored by Alain Ducasse, Carlo Crisci, Lionel Rigolet, Sang-Hoon Degeimbre.