Style : Seasonal cuisine between classic and modern, favoring the highlighting of tastes and flavors.
Signature dishes : Poached Duck Foie Gras with Red Wine, Mango Jelly and Gingerbread – Pigeon confit and roasted,garlic juice, pea mousseline
Passionate about cooking, chef and boss of the gourmet restaurant La Ferme de Voisins a few kilometers from Versailles since his 24yo. Romain Gicquel is in the kitchen since the age of 15yo, at work during family meals since his early childhood. He decided to embark on the path of studies at a quality school to be sure to touch and work products of excellence, TECOMAH school was all required and his loyalty will remain flawless, since he participates with assiduousness still today to the different examining boards of the group Ferrandi-Paris.
His first apprenticeship led him to the very heart of Versailles in the market square, where he was able to be very quickly entrusted with the purchase of fresh produce in the early hours of the morning. The quality and choice of products was a key element for Romain Gicquel. an optimum rendering of French cuisine. Young apprentice and yet very quickly confident and empowered by his chef, he will continue his training at the Club de Direction at Cartier as chef de partie for 4 years. Motivated by his friends and colleagues of class he will decide to add a CAP Pastry, ice cream, chocolate and confectioner in complement of his other professional diplomas, CAP Pastry that he will carry out in one year. The head of the Cartier Management Club, Jerome Gueguen, will propose to him to work at La Durée the time of the opening of the Retiro, a new site gathering all the restaurants of the group, as saucier.
Subsequently, and despite the insistence of Ladurée’s Chef de Cuisine wishing to see him join his team as chef de partie on the occasion of the opening of the Casino Barrière de Montreux, Romain Gicquel will decide to integrate a human-sized establishment of gastronomic reputation The Ferme de Voisins, first as a chef de partie, then as a chef at the end of 6 months. Curious and ambitious from an early age he will not miss the opportunity to work at the Domaine du Verbois to discover the cuisine in a hotel and all the different tasks and functions related to this type of establishment.
It is quite natural that his former boss of La Ferme de Voisins will contact him to resume his business and that he will become boss and boss at the age of 24. Today his passion goes beyond his establishment and with a fervent passion to develop with his peers the largest French association of chefs The Association of Master Cooks of France which he has been a member of the Committee for 2 years Executive in charge at first of the renewal of the Competition of the Best Apprentice Cook of France. To date guaranteeing the influence of French culinary art throughout the world, Romain Gicquel works in close collaboration with President Christian Tetedoie for the alliance of generations of cooks and the development of their images internationally.