Style : French Gastronomy, creative and respecting the seasons
If some great chefs are heirs to a long family tradition, Romain has traced his own way, invented his life, built his destiny step by step. A straight, frank, progressive, tenacious course. A way full of seized opportunities, decisive encounters, experiences used to grow without ever departing from the goal of origins. One day he will be Chef. He will then share his creativity, his desires. Romain had faith in his destiny.
Aware that life is first of all made of beautiful encounters, Romain acknowledges that his “first teacher of learning was decisive in the love of the profession”. This is Gilles Blandin MOF 2000.
He detects the early talent of Romain and encourages him to join a three-star restaurant. Direction Roanne and the mythical establishment Troigros.
After his stay at Roanne, Romain returns to his region, but continues to rub shoulders with the (three) stars. He became semi-head of the party at Gérard Boyer at the Crayères in Reims.
After two and a half years, he wants to move on and above all to climb the hierarchy, continue his ascent. He also wants to satisfy his desire to leave the hexagonal borders. It prospects in Belgium, Luxembourg, but it is in Sierre in the Valais Switzerland that he found toque to head with Didier De Courten, rising value of Swiss gastronomy (2 Michelin stars and 19/20 Gault and Millau).
Then comes the time to settle down, it will be at Vaux in Beaujolais.
He bought the “Auberge de Clochemerle” with his wife Delphine sommelier by profession in 2007.
They will advance this house until getting their Michelin star in 2012.
Since then, Romain has participated in numerous travels for consulting all over the world, such as Japan, Russia, Denmark, Taiwan, …
To promote its house as well as this beautiful region of Beaujolais.