i. Biography
Gauthier Teissere works in a restaurant model where locality is the method, not the slogan. At Le Margote in Le Havre, France, the cooking is shaped by Norman terroir and by a direct working relationship with nearby producers. Fish, meat, and vegetables are handled with restraint, giving the plate a modern register without turning the meal into display. The result is a table that reads as measured and regional, with place carried through season and product rather than ornament.
The Path
Chef and co-manager is the position Gauthier Teissere holds at Le Margote, and that role defines the house’s public identity. The work is tied to Le Havre and the surrounding landscape, with proximity doing most of the heavy lifting: proximity to the city, to the region, and to the ingredients and producers that set the pace of the kitchen. In that sense, Teissere’s profile is built less on distance than on control, judgment, and the discipline required to keep a restaurant rooted in its own ground.
The Work Today
A seasonally changing menu governs Teissere’s present-day cooking, keeping the kitchen aligned with what is available instead of forcing a fixed idea onto the plate. That structure keeps Le Margote responsive, while preserving a clear set of priorities: local producers, a responsible treatment of fish and meat, and vegetables placed at the center of the menu rather than treated as support. At Le Margote, this is not an abstract philosophy; it is the operating language of the dining room. Norman terroir is the reference point Le Margote uses to define its cooking, and Teissere’s work sits inside that frame. The restaurant’s contemporary, creative cuisine stays close to the city and the surrounding region, aiming for clarity over excess. Seasonal variation gives the kitchen its shape, while balance keeps the ingredients legible. The approach is direct: compose carefully, stay local, and let the product remain visible.
Acclaim
Gauthier's honors include MICHELIN Guide Bib Gourmand (2025).
Profile updated July 2026
FAQ
Asked of Gauthier
What is Gauthier Teissere's current role?
As of 2026, Gauthier Teissere is Chef and co-manager.
What recognition has Gauthier Teissere received?
MICHELIN Guide Bib Gourmand (2025).
What is Gauthier Teissere known for?
Contemporary, creative cuisine.
