Romain Paillereau

Coming Up

Since 2021, Restaurant Des Trois Tours in Bourguillon has been the setting for Romain Paillereau’s current work as chef. The post is defined by continuity, but not by repetition: the kitchen reads as a place where memory, production and daily service are kept in active use.

Where They Are Now

At Restaurant Des Trois Tours, the cooking is presented as a shared practice rather than a private signature. Romain Paillereau puts artisans, producers and team work at the center of that practice, linking what is on the plate to what has been learned, encountered and carried forward. “Today, thanks to our artisans and producers, I cook with my team, drawing on my memories, my encounters and my past, while looking toward the future.”

In Their Words “Today, thanks to our artisans and producers, I cook with my team, drawing on my memories, my encounters and my past, while looking toward the future.” “I have never hidden it: I am aiming for a second Michelin star.” That second line is direct about direction of travel. It frames the standard plainly: repetition, pressure and the accumulation of precise work rather than rhetorical flourish.

Honors

Promu de l'année 2025 (2025) sits alongside his current post as a marker of recognition for work already underway at Restaurant Des Trois Tours. It points to a kitchen that is being read for its present discipline as much as for its future ambition.