Chef Alexandre Gauthier may be among the trailblazers of France’s next culinary generation, but he’s not in it for novelty or notoriety. Gauthier’s more a sensualist than conceptualist, and he’s made a name for himself by relishing the purity of ingredients—cooking to emphasize the freshness and wildness of product at the helm of his family restaurant, La Grenouillère.As a young man, Gauthier trained at Le Touquet Hotel School and continued learning under chefs with very different styles: Grégory Coutanceau of La Rochelle, Régis Marcon at Saint Bonnet-le-Froid Hotel, Olivier Brulard of Résidence de la Pinède in Saint-Tropez, and Michel Roth at Lasserre in Paris. But in 2003, still in his 20s, Gauthier returned to La Madelaine sous-Montreuil to takeover La Grenouillère from his father.
Before he came home, Gauthier’s father had upheld the legacy of French classics, but once Gauthier the younger took over, the menu changed, reflecting Gauthier’s modern approach to seasonal ingredients (he counts Michel Bras as an inspiration). A restaurant renovation in May 2011 sealed the deal, with a new aesthetic meant to reflect Gauthier’s style. Over the course of his career, Gauthier has not only drawn visitors from all over the world to La Grenouillère, he’s earned a Michelin star, three Gault Millau toques, and a “One to Watch” designation from the San Pellegrino’s “World’s 50 Best Restaurants” list. And his successes extend beyond the restaurant. In 2005, Gauthier showcased his talent at the Fou de France at the Plaza Athéneé, he opened contemporary rotisserie Froggy’s Tavern in 2009, and he’s presented in conferences and food festivals, encouraging the next generation of ambitious chefs.
Establishment: La Brasserie, The Fullerton Bay Hotel Singapore