Passed for 13 years by the biggest Parisian brands such as Lasserre, Joël Robuchon, Le Laurent, Frederic Simonin or Le Meurice with Yannick Alleno, Baptiste Renouard has always been piqued by curiosity, envy and passion for gastronomy.
Top Chef candidate 2019, he opens his gourmet restaurant in Rueil Malmaison at the same time as filming, he deploys a cuisine of classic bases, brought up to date very boldly with a unique, modern, vegetal touch.
Very close to nature, raw materials, art or writing, he names his restaurant Ochre for the reminder of these raw materials and the color of natural pigment, the H will be added following his love for the stories and the cultural research of each of the steps in its universe.
Breton of origin, Baptiste grew up in the Paris region, he signs a vegetable cuisine and clearly tinged with his origins on the Atlantic coast of Morbihan.
For a long time interested in wild picking, he spends a large part of his week-ends in the forest or on the impressionist island in Chatou where he draws his inspiration and to bring his own components for the plates served to customers.
The chef’s message is clear!
Behind each dish there must be a story, a wink from a lived experience, a memory, a meeting, heady music anchored on a travel day or why not a simple play on words so that the story told the day you sit at one of the Ochre tables itself remains a new memory thanks to its captivating catchy dishes such as “station aux morilles”, “tribute to Soulage”, “ballad with Nino Ferrer”, “An air of wild coast” or “50 shades of green”.