Portrait of Takeshi OTOMURA
i. Biography
Takeshi OTOMURA is chef of LES TROIS BOURGEONS in Chablis. His path runs through a sequence of French kitchens: chef de cuisine at KEISUKE MATSUSHIMA in Nice (2009–2016), then chef at La Cachette in Valence, Le pré verre in Paris, and Trou Gascon in Paris. He has described the restaurant’s cooking as seasonal, with Burgundy cuisine in one part of the menu and invention in the other.
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Coming Up
Today, Takeshi is président and chef of LES TROIS BOURGEONS (since 2017).
Where They Are Now
He now works as chef at the Chablis restaurant. The kitchen is shaped by seasons and produce, with one part of the menu focused on Burgundy cuisine and the other on imagination.
Signature
Takeshi's signature dishes include Oyster of Oléron "No. 3, Kadaïf Fried oyster "No. 1, Boeuf Bourguignon, and Pochouse -Trout BIO "Prégilbert".
In Their Words “Our cuisine is above all a cuisine that follows the seasons and beautiful produce.” “The second part lets our inventiveness and imagination speak.”
FAQ
Asked of Takeshi
What is Takeshi OTOMURA's current role?
He is Chef at LES Trois Bourgeons.
Where did Takeshi OTOMURA work before?
He was chef de cuisine at KEISUKE MATSUSHIMA in Nice (2009–2016), then chef at La Cachette, Le pré verre, and Trou Gascon.
What awards has Takeshi OTOMURA received?
No awards are listed.
The Sunday email
Read about chefs like Takeshi OTOMURA 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.