Who is Thibault Gonzales?

A Butcher by profession, he considers his creations to be 'Haute-couture'

One of the best chefs in the French region, who works with exceptional seasonal products, from as close to the land as possible. He maintains seasonal trends while using cutting-edge techniques and showing off his regional identity.

Born in 1983 in a small town in the south of France, he is the 3rd generation of butchers/charcuterie in his family. Self-taught, he easily integrated family know-how and quickly mastered the raw materials.

As part of his training, he had the opportunity to complete an internship at the LenĂŽtre School of Culinary Arts.

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