Former second in prestigious Parisian restaurants and Michelin-starred chef at Garopapilles in Bordeaux, Tanguy Laviale is passionate about passing on the culture of flavor and product of his gastronomic, authentic and eco-minded cuisine. It reflects a commitment he now hopes to share with the younger generation to help them break free from junk food.
Originally from Paris, the discreet Michelin-starred chef Tanguy Laviale settled in Bordeaux in 2008 to “follow my wife, who was about to become stage manager at the Opera.” A positive plot twist in his professional life, which he used as an opportunity to pursue a winemaking apprenticeship. But the kitchen quickly called him back, as his strongest foundation remained the culinary excellence he had acquired in great institutions such as Lasserre, Le Carré des Feuillants and Le Doyen. It was alongside Jean-Louis Nomicos, former right-hand man to Alain Ducasse and now head of three restaurants, that Tanguy sharpened his skills. “Jean-Louis gave me my first big chance,” he says, still deeply admiring his mentor. “With him, I learned how to make jus, broths, stocks… the culture of flavor and product.” His technical and refined cuisine even helped Lasserre regain its second Michelin star at the end of 2010.
His personal “food & wine pairing” journey led him, in 2010, as part of his apprenticeship, to Château Haut-Bailly, one of the jewels of the Pessac-Léognan appellation, where he opened the private dining room. This gave him the opportunity to showcase the heritage of this grand cru classé in a dining space that was still confidential at the time.
Educating the palate
Three years later, Tanguy opened a wine-bar-restaurant - Garopapilles - in the heart of Bordeaux, just a few minutes’ walk from the newly restored Place Gambetta: “I wanted to spread my wings.” At 62 rue de l’Abbé de l’Epée, he offers “author wines & cuisine to match.” Between the enticing display of fine bottles and the lemon-tree-lined courtyard, and from his open kitchen, Tanguy reinvents modern gastronomy with unexpected pairings, revitalizing Bordeaux’s culinary scene. In 2018, he earned his first Michelin star. A surprise, much like the menu presented to guests, rewarding the creativity of a chef who draws inspiration from daily market finds and from a tightly knit team committed to delivering an impeccable “guest experience.”
Far from growing weary of the kitchen, Tanguy is now working on a training project focused on sustainable management and social ecology with his business partner, who is also an occupational health psychologist. “We both wanted to combine our skills and knowledge in culinary practice and translate them into an educational format for schools, from primary levels all the way through to high school.” In short, an educational program giving children and young adults solid foundations in nutrition and ecology. “Eating is voting three times a day. It’s an act of commitment,” Tanguy explains. “Food is a source of inequality. We want younger generations to break free from junk food by paying attention to product sourcing, gentle cooking methods that respect textures, and balancing meals based on the weather…” he continues enthusiastically. If they cannot integrate their curriculum directly into schools, Tanguy Laviale and his project team will soon open third-places dedicated to teaching young people about the benefits of nutrition and ecology, using cooking as the educational medium.
Clearly, the inspiring and committed Tanguy is never short on ideas whether behind the counter of his open kitchen or beyond the walls of his restaurant.