Vincent Fanouillet, a highly regarded chef from Chartres, has distinguished himself as a prominent figure in the culinary arena, rising from his familial background in baking to hold key positions in Michelin-starred kitchens throughout France. With a deep-rooted connection to the traditions of French cuisine, Vincent has built a prolific career spanning over two decades, during which he has contributed to the achievement and preservation of esteemed Michelin stars at several establishments. His proficiency lies in harmonizing the nuanced aspects of traditional French cuisine with contemporary gastronomy, particularly evident in his expertise in nouvelle cuisine and cuisine minceur, specialized realms that demand exceptional craftsmanship and detail. Recognized as one of the leading authorities in these sophisticated methods, Vincent has carved out a niche for himself with his innovative take on health-oriented haute cuisine, collaborating with culinary icons like Michel Guérard, a pioneer in the nouvelle cuisine movement. His professional journey, highlighted by leadership positions in some of France’s top culinary venues, showcases not just his culinary prowess but also his considerable impact on the evolution of modern French gastronomy.
From an early age, Vincent’s interest in cooking was ignited by assisting his mother in the kitchen, which propelled him toward formal culinary training. His passion for gastronomy led him to attain qualifications including a CAP, BEP, Professional BAC, and a Brevet de Maîtrise in pastry, ice cream, chocolate, and confectionery—demonstrating his commitment to mastering French culinary arts.
During the initial stages of his career, Vincent honed his abilities across various establishments, perfecting techniques in areas ranging from pastries to chocolate-making.
A desire to challenge himself brought Vincent to a crucial juncture in his career—his tenure at the prestigious Michelin-starred Eugenie les Bains, where he worked with the legendary chef Michel Guérard. It was here that he was exposed to a revolutionary culinary approach that emphasized health-conscious cooking, particularly through nouvelle cuisine and cuisine minceur, which focused on light, flavorful dishes made without refined sugars or excess fats. This marked a significant shift from classic French cooking, one that Vincent embraced wholeheartedly.
Over six transformative years at Les Prés d’Eugénie, he became adept at crafting elegant and flavorful dishes while also considering their energy content, a practice uncommon in traditional French gastronomy. This experience fundamentally reshaped his culinary ethos and solidified his credentials in health-centric cuisine.
In his important role as Head Chef at Maisons Marines d’Huchet—a prestigious guest house owned by Michel Guérard—Vincent had the unique opportunity to lead the kitchen autonomously, designing menus that highlighted his skills in both nouvelle cuisine and cuisine minceur. Guest feedback from the Livre d’Or consistently commended his culinary artistry, with one guest noting him as “the winner of simple and harmonious flavors” and another remarking how “each plate brings out your passion and TALENT.”
Vincent not only crafted exquisite meals but also engaged guests in intimate cooking and baking classes, imparting his knowledge of health-oriented gastronomy.
Reflecting on this experience, Vincent shares, “Leading the kitchen at Maisons Marines d’Huchet was a transformative experience. Sharing my passion for nouvelle cuisine and cuisine minceur with guests, teaching them how to create healthy yet delicious dishes, and witnessing their enthusiastic responses was immensely rewarding. The personal connections formed through these culinary exchanges, whether through a meticulously prepared meal or a hands-on cooking class, reminded me why I fell in love with this profession.”
This sentiment resonates in numerous guest testimonials, with one visitor praising, “Your talent and ability shine on everything on the menu, from starter to dessert, from sauces to more elaborate preparations.” This period proved to be a crucial phase in Vincent’s career, enabling him to cultivate his culinary identity while upholding the esteemed standards associated with the Guérard brand.
Following his time at Eugenie les Bains, Vincent transitioned to a two-star Restaurant Le Puits Saint Jacques, where he further refined his talents.
Not long after, a former colleague from Les Prés d’Eugénie invited Vincent to join the culinary team at Domaine de Manville, an opulent hotel situated at the foot of the Alpilles in Les Baux-de-Provence. Serving as Second de Cuisine at the hotel’s restaurant L’Aupiho, Vincent collaborated closely with Chef Lieven Van Aken, another alumnus of Michel Guérard’s kitchen. Together, they embarked on an ambitious quest to secure the restaurant’s first Michelin star. Vincent played a pivotal role in crafting and implementing a menu that honored Provençal traditions through a contemporary perspective, excelling in farm-to-table cuisine that showcased the region’s exceptional ingredients. His knowledge of both nouvelle cuisine and traditional French gastronomy proved invaluable in engineering imaginative dishes like vegetarian bouillabaisse with saffron rouille and smoked, grilled sweetbread accompanied by seaweed and Mediterranean langoustine tartare. After three years of relentless dedication, meticulous attention, and steadfast commitment to culinary excellence, their efforts culminated in 2021 when L’Aupiho was awarded its first Michelin star. This esteemed recognition not only affirmed Vincent’s culinary prowess but also underscored his ability to maintain the high standards expected of a Michelin-starred establishment while innovating within the bounds of regional French cuisine. “It was an incredibly demanding period that required absolute dedication and precision,” Vincent reflects, “but earning…Securing a Michelin star ranks among the most fulfilling accomplishments in my career. It signifies years of dedication and our steadfast pursuit of culinary excellence.
Vincent subsequently applied his Michelin-starred experience to the Sofitel Golfe d’Ajaccio, where he blended Mediterranean flavors with the techniques he refined in earlier kitchens.
His culinary team lauds his inventive approach, while diners appreciate the menu he crafts.
Now settled in the Bordeaux region, Vincent continues to delve into local gastronomy, applying the precision and attention to detail that he has cultivated throughout his professional journey. He remains fervent about achieving perfection and mentoring, eager to impart his expertise to aspiring chefs. Additionally, he hopes to advance his culinary career and showcase his skills in the United States.
Inspiration for Vincent comes from both his mother and Michel Guérard throughout his culinary path. He also acknowledges his mentor, Olivier Brulard, for imparting invaluable knowledge about the industry. He has fond memories of collaborating with Nicolas Bouit, a colleague and friend from Eugenie les Bains, who played a significant role in refining his craft.
Vincent’s dedication goes beyond the kitchen; he is an involved member of a culinary association where he educates young chefs on the significance of utilizing fresh ingredients and upholding exceptional standards.
His commitment to perpetual learning has enabled him to collaborate with prominent chefs, including Alain Ducasse, Daniel Boulud, and Ben Murphy.
Looking ahead, Vincent expresses his desire for continuous advancement: “I am a perfectionist. I always think I can do better.”
Focusing on health-conscious and flavorful cuisine while investing in the education of young chefs, Vincent Fanouillet’s future within the culinary realm appears bright.
**About the Author:**
*Madeline James is a food writer based in New York, specializing in elite chefs and culinary trends, driven by a passion for showcasing culinary innovators.*
