An "author cuisine" close to Montreuil-sur-Mer, that of chef Alexandre Gauthier

An "author cuisine" close to Montreuil-sur-Mer, that of chef Alexandre Gauthier

With the taste for passion, Alexandre Gauthier turns on the taste buds of the inhabitants and people passing through the Madeleine-sous-Montreuil. Find his "cook's house" in the marshes where the frogs grow: La Grenouillère.

Who are you ? Present yourself/The La Grenouillère restaurant.

A 40 -year -old chef, from the Opal Coast, who works daily in his restaurant La Grenouillère to reason the taste of our territory, just like the taste of others by welcoming them.

Why this name, the Grenouillère?

It is a place called in the heart of the marshes of the village of Madelaine-sous-Montreuil, where a multitude of frogs grow ...


3 words to define the prenouillère

A cook house.


Montreuil in 1 word?

In a word: it is the share.


Why did you settle in Madelaine-sous-Montreuil? In what approach?

I'm at home. I grew up and worked to be what I am at home.


What do you find at home and nowhere else?

A kitchen, a style, a house ...


If you had to describe your kitchen in 1 word?

I could say it is a author.


If you had 5 minutes top time to concoct a recipe, it would be?

A tart of smoked garlic bread, soaked cold with vegetable broth and garlic. Easy, fast but delicious.


1 Signature recipe for winter?

Only one ? A finely cut and rubbed black radish, snacken on the black air condiment of Arleux and an acid pear broth.


1 vegetable good for health?

All. But I would choose the whole leek.

What are the fruits and vegetables to eat in November/December?

Throughout the month of November, we have: beet, pumpkin, endive, apple, leek, leek ...


The typical dish here?

The fuel frog or garlic or garlic of course!


And Stéphane the market gardener, what do you buy at home?

At Stéphane, it works upside down. He decides what he can give me and I take everything. Exchange and trust are the basis of our collaboration. It’s a real chance.