Romain Paillereau

Romain Paillereau's culinary philosophy is deeply rooted in boldness, refinement, and an unwavering commitment to excellence. For him, cooking transcends a mere profession; it is his life, transforming his restaurant into an extension of his home where guests are meant to feel welcome and cherished. He operates with a strong inner conviction, stating that he follows his inner voice and sees ideas through to the end. This conviction fuels his ambitious pursuit of a second Michelin star, a declared life goal for which he and his loyal team continuously strive, setting a positive example rather than embodying the stereotype of the hotheaded chef. His approach to ingredients is characterized by an intrepid spirit, constantly venturing beyond his comfort zone to explore seasonal, local, and even exotic produce. A passionate enthusiast for wild herbs and citrus fruits, Paillereau meticulously cultivates privileged relationships with local producers who share his values. He makes a point of meeting his partners, understanding their craft, and honoring their work in his cuisine. He believes that the mutual commitment between cooks and producers towards "conscious gastronomy" is essential for shaping both current and future culinary landscapes, carefully selecting partners from the region for everything from fish to condiments, fruits, vegetables, and wild plants, always prioritizing freshness, flavor, and seasonality. At its core, Paillereau's cuisine is built upon frank, natural flavors, underpinned by the rich savoir-faire of French gastronomy. He aims for explosive flavors, finesse, and freshness, with a distinct fondness for citrus notes and "daring pairings." Beyond the artistry, a fundamental tenet of his philosophy is absolute equity: every single plate, regardless of the diner's identity—be it family, friend, or an anonymous inspector—is prepared with the exact same precision and dedication. Chef Paillereau's technical mastery stems from a classical French foundation, honed under luminaries like Anne-Sophie Pic, Eric Frechon, and Michel Troisgros. He applies this rigorous background to create dishes marked by "boldness and refinement," characterized by "explosive flavors, finesse, and freshness." A self-proclaimed "wild herb and citrus fruit enthusiast," he is famed for his "daring pairings" and the inventive use of vibrant citrus notes. His plating is noted for its "aesthetically decorated" precision and "attention to detail," ensuring visually stunning and balanced presentations. He operates with a dynamic approach, refreshing his concise tasting menus every five to six weeks rather than offering an à la carte selection, reflecting his commitment to seasonal innovation. One notable dish that the chef considers particularly successful is a unique combination of beetroot, beer, anise, and foie gras. This intricate creation was served in two distinct, highly aesthetic versions: one meticulously decorated, and another playfully presented as an «apple», lauded by Paillereau for its balance, precision, and visual appeal.

Career

• Chef De Cuisine at Restaurant des Trois Tours, Bourguillon, Suisse
• Patron Chef De Cuisine at La Pinte des Mossettes, Cerniat FR, Canton de Fribourg, Suisse
• Chef De Cuisine at La Cène, Fribourg, Switzerland
• Sous Chef at La Table du Lancaster, Paris
• Chef De Partie Garde Manger at Palace Bristol, Paris
• Chef De Partie Viande at Beaux Rivage Palace, Lausanne, Suisse
• Chef De Partie Poisson at Ortolan, Greater Los Angeles, États-Unis
• Commis Banquet at Four Seasons George V, Paris
• Chef De Partie Tournant at Marston Hotel, Basingstoke UK
• Chef De Partie Tournant at Laborderie, Tamniés
• Chef De Partie Garde Manger at Hubertus, Filzmoos Autriche
• Demi Chef De Partie at La Cabro d or, Les Baux de Provence
• Commis at Hotel Burdigala, Bordeaux
• Apprentis at Le Puit d or, Montpon

Mentored by Anne-Sophie Pic, Eric Frechon, Michel Troisgros.