My cuisine
Whether at a dinner party or brand event,
Gaston’s approach is to creaate shared culinary
experiences rich in emotions and flavours.
« J’aime magnifier vos souvenirs et en créer de nouveaux pour vos convives.
J’aime briser les codes pour révéler la beauté de chaque moment. »
Ma cuisine est plutôt influencée par mes humeurs, les saisons et mes envies du moment.
Je dirais qu’elle est française, régressive, nostalgique tout en étant actuelle.
My background
A childhood spent fishing, foraging and tending vegetables with his grandparents in rural France sparked Gaston’s ongoing love of quality, well-sourced ingredients. His grandmothers taught him to think of this fresh produce as a thing of beauty and of the table as an art form. These dual influences are at the heart of every dish Gaston serves.
After 3 years of culinary school which Gaston started at 15-year-old, he started his career under the direction of chef Franck Graux at Le Dôme in Paris. He progressed to cook for top political figures during a spell working for a French government ministry, before joining renowned high-end event caterers Potel et Chabot.
After working in the kitchen of Michelinstarred chef Christophe Langrée, Gaston moved to England. He worked at a restaurant in Sussex, before getting the chance to develop and shape the opening menu at Cépage[s] in London. In 2017, he embarked on a fresh challenge: starting his own business as a private chef.
