Other
Augustin de Margerie
Sous chef
- Discipline
- Other
i. Biography
The Climb
Kitchen formation is built before style is legible. At Restaurant Tabi (2022), Augustin de Margerie trained inside the discipline of repetition, precision, and restraint: the basic grammar that lets a cook work cleanly before any room sees the plate. The fact matters less as an origin story than as a marker of formation. Saint-Tropez, France, then became the working context. As chef at Cheval Blanc St-Tropez in Saint-Tropez, France, Augustin de Margerie cooked in a house where the French Mediterranean sets the terms: product clarity, controlled service, and a register that does not need excess to read as polished. The address placed the work in direct relation to the Riviera and its expectation of ease supported by rigor. The sous chef role at La Vague d'Or, Cheval Blanc St-Tropez in Saint-Tropez, France, extended that discipline into a more exacting brigade position. In that station, Augustin de Margerie’s work sat in the coordination of service, the maintenance of detail, and the ability to carry a kitchen’s standard without letting technique overtake the plate. The progression through Cheval Blanc St-Tropez reads as continued work within one culinary geography rather than a simple sequence of titles. The chef role at Le Bar, Cheval Blanc St-Tropez in Saint-Tropez, France, brought the same address into a different service register. Bar cooking in that setting still depends on timing, freshness, and restraint; Augustin de Margerie’s work there remained tied to the Riviera vocabulary of brightness, seafood, and local immediacy. Across these roles, the through-line is training, Saint-Tropez, France, and sustained practice inside Cheval Blanc St-Tropez.
Today
For Augustin de Margerie, the current fact is not a broad biography but a working position inside a house whose culinary identity is closely tied to Saint-Tropez, France. Mediterranean seafood and local freshness at Cheval Blanc St-Tropez form the clearest craft note. In Augustin de Margerie’s work, that means a cuisine measured by product judgment: seafood handled through a Mediterranean lens, freshness treated as a standard, and local character allowed to remain visible. The craft is in knowing how much to do, when to clarify, and when not to obscure the ingredient. Cheval Blanc St-Tropez supplies the frame for that cooking. The Saint-Tropez, France setting carries expectations of Riviera refinement, but the trade work underneath is practical: sourcing, timing, restraint, and service discipline. Augustin de Margerie’s current cooking sits in that balance between coastal ease and controlled execution.
Recognition
Recognition here is best read through identity rather than awards. Mediterranean seafood and local freshness at Cheval Blanc St-Tropez are the named markers attached to Augustin de Margerie’s work, and they place the cooking within a French Mediterranean trade language: seafood, locality, restraint, and precision. The record is compact and consistent. Restaurant Tabi (2022) marks the training point; Cheval Blanc St-Tropez, La Vague d'Or, Cheval Blanc St-Tropez, and Le Bar, Cheval Blanc St-Tropez define the working geography in Saint-Tropez, France. Taken together, the facts describe a chef whose craft is understood through place, product, and the controlled clarity expected on the Riviera.
Profile updated July 2026
FAQ
Asked of Augustin
What is Augustin de Margerie's current role?
Augustin de Margerie is Sous Chef.
Where did Augustin de Margerie train or study?
Augustin de Margerie trained at Restaurant Tabi.
What is Augustin de Margerie known for?
Mediterranean seafood and local freshness at Cheval Blanc St-Tropez.
