In 1988, Grand Chef Relais & Châteaux Rémy Giraud took over from Gérard Hummel as Head Chef of the restaurant at Domaine des Hauts de Loire, in Onzain. Since that day he continues to increase and develop his mastery of cooking. His know-how is constantly evolving and led to him keeping the Michelin star, and then being awarded a second one in 1993. Since his childhood in the Vendée region, he has loved quality produce and cooking. Today, his cooking is seasonal and he uses local produce, for his guest’s pleasure. He is helped in this by a united team in the kitchen.
After training at the hotel management school in La Roche-sur-Yon, worked in restaurants for sales reps and spent a number of seasons on the Vendée coast. Chance had it that I found a job with a Relais & Châteaux in Le Château d’Isenbourg in Rouffach in 1983 and was to discover fine cuisine before taking the post of chef at Le Domaine des Hauts de Loire in 1988.
What was your most moving culinary experience?
A dinner with my wife at Michel Trama’s restaurant, which confirmed me in my vocation.
The most amusing kitchen incident you ever witnessed?
A famous club of fine diners – we had expected 50 people for lunch but they turned up the previous evening for dinner. That certainly sent my team into a spin! We rolled up our sleeves and rose to the challenge of serving the menu they had ordered in advance.
Your best piece of advice for amateur chefs?
Top-quality produce cooked naturally, without complications, as ‘basic’ as possible.
- 2 Michelin stars
- 16 out of 20 | Gault & Millau
- 2 stars | Bottin Gourmand
79 rue Gilbert Navard
+33 (0)2 54 20 72 57