Thibaut Ruggeri

Chef Thibaut Ruggeri’s culinary philosophy is deeply intertwined with the spiritual and historical essence of Fontevraud Abbey. He conceives of his work not as a burden but as a profound source of fulfillment, constantly seeking intellectual challenges and drawing inspiration from the interplay of art and spirituality within the monastic setting. His cuisine is a reflection of this environment – refined, graphically presented, and stripped of the superfluous, focusing on clean lines and pastel tones that allow the natural beauty of the ingredients to shine through. He views cooking as a 'cuisine of the senses,' driven by a robust curiosity that extends to other artistic domains like photography and sound. At the core of his ethos is a profound connection to nature and its rhythms, particularly the influence of the moon. His unique menu, named after the celestial body, transforms entirely with each new moon cycle (every 29.5 days), a direct expression of his fascination with its impact on life and his commitment to understanding the natural world. This translates into a strong emphasis on sustainability, which he regards as an inherent principle rather than a mere trend. He meticulously sources ingredients from the local land, including specific regional poultry and pigeon, and extensively utilizes the abbey's 6,000 m² organic vegetable garden for both produce and herbs. His preference for short circuits and close collaboration with local producers ensures seasonality and freshness. Ruggeri embodies the timeless wisdom he attributes to Paul Bocuse: 'Il n’y a qu’une seule cuisine : la bonne.' This guiding principle underscores his pursuit of excellence and authenticity, creating dishes that are honest, deeply flavorful, and intrinsically linked to the terroir and the spiritual resonance of Fontevraud. Chef Thibaut Ruggeri's approach is characterized by authoritative depth and technical mastery, honed through training at esteemed establishments like Les Près d’Eugénie and Taillevent, and culminating in his Bocuse d’Or victory in 2013. His style is one of sophisticated sobriety, presenting dishes that are refined, graphic, and deliberately unadorned, ensuring every element on the plate serves a purpose and contributes to the overall sensory experience. Plating often features clean lines, pastel tones, and subtle embellishments such as a single flower or a touch of gravy, enhancing the dish's natural appeal without excess. Technically, Ruggeri demonstrates precise control over textures and flavors. For example, his Maine d’Anjou pigeon is masterfully cooked in two distinct stages – initially at a low temperature to achieve creaminess, then grilled to impart a desirable crispiness. Similarly, in his legendary 'Paris mushrooms' dish, a duxelle of locally-sourced troglodyte mushrooms, encased in a guinea fowl and foie gras stuffing with a coffee sabayon and mushrooms in vinegar and rose, is designed to melt on the palate, artfully eliminating the spongy texture often associated with mushrooms. He employs concentrated and refined jus, and thoughtfully pairs ingredients with herbs from the abbey garden, such as rosemary with carrot purée or sage with honey madeleines. Signature dishes that epitomize his artistry include the symbolic welcome of a beetroot velouté served with a monastic-inspired crusty biscuit in ceramist Charles Hair's custom tableware, reflecting the abbey's history. Beyond the 'Paris mushrooms' and the two-stage pigeon, guests might also encounter the saddle of wild boar, featuring robust flavors of butternut squash and chestnut cream, accompanied by a rich, concentrated meat jus – a dish celebrated as a tribute to the abbey’s bountiful crops. His amuse-bouches, like madeleines with abbey honey and sage, or fine toast with fennel seeds on Jerusalem artichoke consommé with helianthus, pea mousse, and butternut squash, further showcase his innovative yet grounded approach to flavor and presentation.

Career

• Directeur Exécutif Et Chef Des Cuisines at FONTEVRAUD RESORT, Fontevraud-l'Abbaye

Mentored by Michel Guérard, Georges Blanc.