Kevin Gardien

Chef Kevin Gardien's culinary philosophy is deeply rooted in the valorization of his Ligérien territory, specifically Touraine, and its local producers. He champions a cuisine that elegantly balances tradition with modernity, dedicated to showcasing the finest French flavors. His approach is characterized by an unwavering commitment to simplicity and authenticity, aiming to "sublimer sans dénaturer" – to enhance without altering – the intrinsic taste of each product. This ethos is evident in his meticulous sourcing, prioritizing short circuits and celebrating the seasonal bounty of the region, featuring products like poultry from Ingrandes-de-Touraine, vegetables from Villaines-les-Rochers, flour from Rouziers-en-Touraine, and local fruits, herbs, and micro-shoots. A true "amoureux du simple, mais bien fait," Gardien believes that the product itself is the foundation of all his work. He seeks to reintroduce and elevate ingredients that might be considered "simple" or less commonly consumed, transforming them with skill and respect. His vision extends beyond the plate; it encompasses creating an experience for guests that is "hors du temps," a moment shared around beautiful products, served with genuine warmth. This spirit of a traditional "auberge" is paramount, fostering an atmosphere of family and conviviality for both his team and his clientele. For Gardien, cooking is not merely a profession but an art of living, a profound means to transmit emotion and share a passion nourished by childhood memories and gustatory inspiration, where simplicity truly rhymes with excellence. Chef Gardien's technical mastery manifests in a "moderne, mais sans effets de mode inutiles" style, resulting in "assiettes lisibles et gourmandes." His presentations are aesthetically pleasing without resorting to overly complex or "trop technique" flourishes, emphasizing clarity and the inherent beauty of the ingredients. A hallmark of his artistry is the creation of "très jolies sauces," which he considers fundamental to enhancing flavor profiles. He excels in the challenging art of sublimating seemingly "simple" fish and meats, proving that excellence can be achieved without relying on luxury ingredients like caviar or lobster. His approach to flavor is grounded in meticulous attention to "le goût du produit, les sauces, les cuissons et les assaisonnements." Gardien is known for his dedication to "goûter constamment" – constant tasting – to adjust and perfect every dish. Signature elements include his homemade sourdough bread, a nod to his baker father, which embodies values of sharing. His menu dynamically evolves with the seasons, always featuring a vegetable-centric dish. Among his most celebrated creations are a sophisticated "déclinaison de céleri et truffe" (celery and truffle variation) and a revered "ris de veau" (veal sweetbread), both of which draw a loyal clientele.

Career

• Chef Propriétaire at Auberge du XIIème Siècle, Saché
• Second at hostellerie du chapeau rouge, France
• Chef De Partie at hostellerie du chapeau rouge, France
• Chef De Partie at l auberge de l ile, France
• Chef De Partie at l orangerie du chateau, France