Gilles Bascou

France / Francia

Gastronomia / Gastronomy

 
esperienze professionali. 1996: apertura del suo ristorante "Le jardin d'Aymeric". 1994: Ristorante "Le relais d'Aguilar", Tuchan, Chef de cuisine. 1991: Ristorante "Maison de la Lozère", Montepellier, secondo di cucina e Chef pasticciere. 1990: Ristorante "Le Reverbère", Narbonne, Chef per la parte carne/salse. 1988: Château du "Domaine Saint-Martin", Vence, commis patissier; "Château de Riell", Molitg les bains, commis tournant, commis patissier.

work esperience. 1996: opened his own restaurant "Le Jardin d'Aymeric. 1994; head cook at the restaurant "Le Relais d'Aguilar": second cook and pastry maker at the restaurant "Maison de la Lozère", Montpellier. 1990: meat and sauce cook at the restaurant "Le Reverbère", Narbonne. 1988: commis patissier at the restaurant "Château du Domaine Saint-Martin", Vence. Commis tournant, commis patissier at the "Château de Rielle", at Molitg les bains.