Bruno Aubin
A sublime raw ingredient, an unexpected play of textures, and seasoning with perfect balance.
At a young age, Bruno Aubin left his family home to attend the hotel school in La Rochelle, where he completed his BTS. He then undertook an internship at the Hostellerie de Plaisance (two Michelin stars) in Saint-Emilion under Philippe Etchebest: "This internship left a lasting impression on me; I still remember everything. It was what ignited my passion for gastronomic cuisine."
After a stint at the Four Seasons in Cannes, Bruno joined Chef Eric Fréchon at the three-star restaurant Le Bristol in Paris.
He then participated in season 12 of Top Chef and, since 2019, has been the executive chef at the 5-star hotel Le Narcisse Blanc in Paris.
Bruno Aubin enjoys experimenting with ingredients and textures, combining coulis with crushed vegetables, bisque with sabayon, creamy with mousse, as well as seasoning: from a twist of Malabar pepper on fish to a pinch of chili that, with a simple gesture, refreshes the dish!
Come discover Chef Bruno Aubin's cuisine with Cookoon.
