Former sous-chef in great Parisian restaurants and now Michelin-starred chef of Ressources in Bordeaux, Tanguy Laviale brings the culture of taste and product to life in his authentic, ecological gastronomic cuisine. A commitment he intends to amplify with the opening of a second restaurant: Vivants.
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 career, which he used to complete a part-time winemaking diploma. But cooking soon caught up with him because his true foundation remains the culinary excellence he acquired in iconic houses such as Lasserre, Le Carré des Feuillants and Le Doyen. Working alongside Jean-Louis Nomicos, former right-hand man of Alain Ducasse and now owner of three restaurants, he sharpened his skills.
“Jean-Louis gave me my first chance,” confides Tanguy, still deeply grateful to his mentor. “With him, I learned how to make jus, broths, stocks… the culture of taste and product.”
His own personal “food & wine pairing” journey led him in 2008, during his winemaking apprenticeship, to Château Haut-Bailly, a jewel of the Pessac-Léognan appellation, where he opened the estate’s private table. An opportunity to highlight the heritage of this grand cru classé in the intimate setting of a then-confidential dining room.
The beautiful, the good…
Three years later, Tanguy opened a cellar-restaurant - Garopapilles - in the center of Bordeaux, a few minutes’ walk from the newly restored Place Gambetta. “I wanted to spread my wings.” At 62 rue de l’Abbé de l’Épée, he offered “author wines & cuisine to match.” Between the seductive wine counter and the inner courtyard planted with lemon trees, Tanguy created modern gastronomy with unexpected pairings, breathing new life into Bordeaux’s food scene. In 2018, he earned his first Michelin star. A surprise, just like the menu served to guests - rewarding the creativity of a chef drawing inspiration from the daily market and a team united around a flawless guest experience.
… and well-being in the kitchen and dining room
“The restaurant is closed on weekends so we can devote time to our families and only open in the evening.” The gastronomy he offers in a city restaurant with a small kitchen and limited storage makes no compromises and requires great care and preparation. “We do a lot of research and testing before adding dishes to the menu. A sauce requires three days of resting and just as much for it to infuse.” It also needs to be served by “a friendly, happy team, united like a family.” This commitment to workplace well-being is carried by his associate Grégory Gouyet, a work and organizational psychologist, giving the restaurant a real advantage in the industry. Selected by his other associate, sommelier Maxime Courvoisier, the wine list is extensive. It showcases young winemakers, biodynamic and natural wines, and gives a prime place to Bordeaux. “But,” adds Tanguy, “all French regions are represented, sometimes with deep verticals of vintages.”
Photo credit @magali-Maricot