A young chef with an impeccable track record among the greatest
Piqued by his natural curiosity and the good food of his family, Baptiste Renouard has a sharp taste bud and knows very early that his life will be devoted to gastronomy. He joined the prestigious Ferrandi school and made remarkable passages within prestigious Parisian tables in which he perfected himself, during 14 years:
L’Atelier (Joël Robuchon)
Lasserre (Jean-Louis Nomicos)
Le Meurice (Yannick Alléno)
The Laurent (Alain Pégouret)
An important and founding adventure
From his time on TOP CHEF 2019, under the guidance of Jean-François Piège, Baptiste will keep the taste for competition and challenge. In the same period, he opens his first Ochre restaurant in February 2019 in Rueil-Malmaison.
Baptiste receives his first Michelin star in 2021. It is the recognition of 14 years of work and experience that have nourished him and during which he asserts his talent and personality as a chef.
Baptiste’s artistic sensibility makes his inventive and well-balanced dishes a success. It is not uncommon to meet Baptiste on the Île des Impressionnistes in Chatou, picking wild flowers and herbs, an inexhaustible source of inspiration. A poetic cuisine, imbued with colors, scents and textures, inspired by the earth, plants and minerals. Each dish tells a story: a childhood memory, a moment in the chef’s life, a painting, a poem, everything inspires him and gives birth to a creation in the kitchen.
Honor to the Breton soil and to the small producers of talent
Baptiste favors short circuits and local products. He uses seasonal products, from a reasoned agriculture, provided by producers of proximity or from Brittany where he comes from. Working on the basis of his “heart’s desire” and the chance encounter with small producers, this generous chef wanted to share his secret addresses with his customers. In the Ochre’s boutique, find the chef’s selection of exceptional products and his advice on how to enjoy them.