Portrait of Fabien Boinot
i. Biography
Fabien Boinot is chef of Les Archives in Poitiers, France. His cooking there is expressed through a luxury-brasserie frame and a short list of precise signatures: veal offal in cream, duck foie gras with apple and cabbage, and a hazelnut-chocolate dessert built with caramel and vanilla ice cream.
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The Path
Today, Fabien Boinot is chef of Les Archives.
The Work Today
At Les Archives, Boinot describes the house directly: “We are a luxury brasserie. We try to take it upmarket with author menus.” La Beuchelle des Archives is a fricassée crémeuse of veal sweetbreads and kidneys, with sautéed mushrooms and fresh tagliatelle. L’écureuil brings together hazelnut dacquoise, dark-chocolate mousse and caramel, and vanilla ice cream. A marbré of duck foie gras from Maison Mitteault is paired with Bellechard apple chutney, curly kale, and a walnut crisp.
Signature
Fabien's signature dishes include l’écureuil.
In Their Words “We are a luxury brasserie. We try to take it upmarket with author menus.”
Acclaim
The defining recognition attached to Boinot is his current post: chef of Les Archives in Poitiers. The restaurant’s named signatures give the clearest view of his craft, from offal cookery to foie gras composition and composed pastry.
FAQ
Asked of Fabien
How did Fabien Boinot get started?
His documented career arc begins with his role as chef of Les Archives in Poitiers.
What is Fabien Boinot best known for today?
He is best known today as chef of Les Archives and for dishes including La Beuchelle des Archives.
Where does Fabien Boinot work?
Chef at Les Archives.
Where is Les Archives based?
Poitiers.
What is Fabien Boinot known for?
La Beuchelle des Archives, fricassée crémeuse de ris et rognons de veau, champignons sautées et tagliatelles fraîches.
The Sunday email
Read about chefs like Fabien Boinot in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.