Cédric Bobinet

Training at Saint-Michel du Mont Mercure gave Bobinet a base before Paris put him inside Taillevent to 2017. A decade in that setting shaped the discipline associated with exacting dining rooms: tight execution, consistency, and the ability to work within a demanding standard without losing composure. When he moved to Le Chapon Fin in Bordeaux, first as Sous Chef to 2019 and then as chef from 2019 to 2023, that earlier precision was carried into a house with its own memory and expectations.

The 2019 chef cuisinier appointment defines Bobinet’s Bordeaux period as one of stewardship as much as authorship. It marks the point where responsibility settled fully on him, while the kitchen language remained tied to what came before. He made that continuity explicit in a single dish reference: “The dish was totally inspired by the former chef: Filet de boeuf diplomate, with chicken quenelles and potato mousse. In that plate, the house grammar is visible, Filet de boeuf diplomate, chicken quenelles, potato mousse, kept intact rather than overwritten.

At Le Chapon Fin, the work was not presented as a reset. Bobinet’s role was to hold the line on a culinary vocabulary that already had weight, then refine it in place.

Signature dishes include Filet de boeuf « diplomate ».