“Perfectionist, reserved, respectful, humble”, this is how Alain Solivérès, Head chef at the Taillevent kitchens in Paris, describes Thibaut Ruggeri, the young chef at the head of Fontevraud Le Restaurant. Qualities that fit well with the image of the Abbey.
AN ARTIST IN THE KITCHEN
Thibaut Ruggeri, winner of the Bocuse d’or 2013 (the international gastronomic competition), has found the ideal place here to realise his dreams: to develop a cuisine that is modern, refined, intelligent, local and unpretentious. This creative chef is sensitive to art in general. A musician and photographer in his spare time, he fits Fontevraud’s rich heritage, whilst remaining resolutely forward-looking. His is an artistic cuisine that is classic, but reworked.
BEAUTIFUL, TASTY, LOCAL!
With extensive experience in the most well-respected kitchens, including Lenôtre, Thibaut Ruggeri refutes the term ‘gastronomic’, preferring ‘haute cuisine’ as less clichéd. A term that perfectly suits this passionate chef. Constantly thinking, always pragmatic, he creates beautiful, tasty food from local produce. The menu evolves with the seasons and the availability of local ingredients … even super-local, because some are cultivated right here at the Royal Abbey!