Who is Thibault Gonzales?
A Butcher by profession, he considers his creations to be 'Haute-couture'
One of the best chefs in the French region, who works with exceptional seasonal products, from as close to the land as possible. He maintains seasonal trends while using cutting-edge techniques and showing off his regional identity.
Born in 1983 in a small town in the south of France, he is the 3rd generation of butchers/charcuterie in his family. Self-taught, he easily integrated family know-how and quickly mastered the raw materials.
As part of his training, he had the opportunity to complete an internship at the Lenôtre School of Culinary Arts.
