Chef & owner Thierry Drapeau - Thierry Drapeau
Every since Thierry was a kid, he has been passionate about cooking. His father was in fact a Sunday cook, who was working in the kitchen all day long, preparing delicious dishes with fresh products from the local market. This encouraged Thierry to become a chef, though he preferred the design of the dishes over the actual cooking.
To develop his culinary talent, he started off as a student at various restaurants such as Le Central and Le Manoir de la Comète. In 1984, he started as a kitchen assistant at restaurant La Truffe Noire in Neuilly-sur-Seine and in 1986 he finally became chef at the Grand Véfour in Paris. At the age of 21, he became chef de partie in the two-star restaurant Le Bateau Ivre, after which he switched restaurants many more times in order to gain as much work experience as possible.
In 1996 he finally opened up his own restaurant; Auberge Robinson in Les Sables d’Olonne. In 2004 he also opened up his second restaurant, restaurant Thierry Drapeau in Saint-Sulpice-le-Verdon.
Menu NEFF Chef’s Table – Including wine pairings
|Oysters made by Nicolas Isnard with shallots and sea water|
|Tuna rolls with tomatoes|
|Roasted lobster with rosemary|
|Bouillabaisse of red mullet|
|Veal sweetbread with risotto, smoked eel and artichoke hearts|
|Soft beef which has been marinated for 10 hours|
|Surprise dessert of Café Caron|