Chef
Fabien Raux
- Discipline
- Chef
i. Biography
Fabien Raux is associated with Restaurant De La Loire in Pouilly-sous-Charlieu, France, where the cooking is defined by control rather than display. The work there reflects the habits of professional service: pace, repetition, and the ability to keep a dish composed under pressure. Raux’s background runs through France, China and Marocco, and that range shows less as spectacle than as a practical accumulation of rooms, systems, and expectations.
Career - Chef — Restaurant Brogsitter - Historisches Gasthaus Sanct Peter, Bad Neuenahr-Ahrweiler - Head Chef — D'sens Fashion TV Bar (2011–2012) - Head Chef — Hyatt Regency Casablanca (2012–2013) - Executive Chef — Jinuye by C.Dufosse (2013–2015) - Executive Chef — Hotel et Resort le Naoura Barrière (2015–2016) - Head Chef — Le 1741, Strasbourg (2016–2021) Education: Lycée hôtelier du Touquet
Signature
The signatures point to a kitchen working by contrast and control. Vin Questche Alors Achillée avec Le Foie Gras d'Oie d'Alsace sets richness against acidity, with foie gras d'oie d'Alsace held in check by the sharper notes implied in the title. Chocolat Passion Et Cacahuète moves between dark chocolate, passion, and cacahuète, using sweetness, lift, and nuttiness to keep the plate from settling into one register. Lapin Choux-rave Et Jus Réduit is quieter and more direct: lapin, choux-rave, and a jus réduit that concentrates the dish and ties its elements together. Taken together, the named plates show a cook attentive to balance, texture, and finish.
FAQ Where did Fabien Raux train or study? Fabien Raux trained at Lycée hôtelier du Touquet. What recognition has Fabien Raux received? Trophee of the Hauts de France.
