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Chef at home offering creative cuisine in the Pays-de-la-Loire and Brittany regions.
A former student of Gaston Lenôtre, Michel Rostang or Henri Seguin, Christophe Drouillet is also internationally past (Thailand, Indonesia, India, Dubai). His cuisine is the image of his professional life, combining tradition and modernity, classicism and fusion kitchen. He has been home in the region of La Loire and Brittany for several years. Whether you are an individual or a professional, Chef Drouillet and his brigade provide meals (cocktails, buffets, meals, seminars or festivals) for 10 to 800 people. We like the variety of proposals from a map in perpetual renewal: the wasabi cod tartar alongside avocado moss and coriander crab meat, Le au does not fear mint caramelized pork skewers… A leader and a resolutely innovative team.
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