My profession and my art is living... by Alain Gardillou.
The relationship with my job is very emotional, my mother being herself a double Michelin-starred chef!
From the age of four, I was immersed in this atmosphere, I followed my mother and I always liked cooking, which has guided me throughout my career. At the age of sixteen, I began my apprenticeship at the hotel school in Boulazac, near Périgueux. Curious about all the facets of my profession, I multiplied my internships with great chefs such as Joël Robuchon. I also learn from pastry chefs, bakers, butchers, chocolate makers, butchers and ice-cream makers.
The cook does a bit of everything, perhaps in a more superficial way. Seeing how these professionals worked brought me a lot. At the age of 26, armed with this experience, with the desire to do more and better, I took over the Moulin du Roc to make it what it is, namely a 4-star hotel with a gourmet restaurant that has been renowned in the region for more than 50 years.
