Guénaël Avy
A chef, an artist,a creative.
The chef
A sensitivecuisine
Le Chicoula was born of a twin passion: for cooking and for the visual arts. Its creator — chef and artist — wanted a place where these two languages meet, nourish and answer one another.
In this 20-seat pocket bistro, every month is a blank page. The menu is composed like a canvas — in layers, in intuitions, in encounters with producers and seasons.
The works on display in the dining room are his own. Here, cooking and painting share the same space, the same energy, the same creative gesture.
Career
An exceptional career
More than twenty years of travel, from the world's great houses to Bordeaux. Follow the road.
Souillac Hotel School
Initial training
France
Relais de la Poste
Training under Jean Coussau
Magescq
La Bastide de Moustiers
Alain Ducasse
Moustiers-Ste-Marie
Alain Ducasse
First steps in Paris
Paris
Eden Rock
Head chef
St Barth
Montreux Palace
Head chef
Switzerland
St Regis
Opening of the establishment
Bora Bora
Relais des Trois Mas
Sous-chef
Collioure
Culinary consultant
Assignments in China
China
Le Chicoula
Opening of the restaurant
Bordeaux
Our philosophy
What drives us
Instinct
Here, cooking is not calculated. It is felt. Every plate is born of an impulse, of the light of the moment, of an ingredient that speaks.
The living
Producers are accomplices. Vegetables tell of the soil. The fish still carries the water. We cook the present.
Art
The chef is also a painter. His artist's eye runs through every gesture — on the plate as on the canvas.