Chef at Domaine Jolivent, Baptiste Gournay is a gastronomic enthusiast whose culinary roots go back to his childhood. With a grandfather who was a butcher and chef, and a godfather who was a pastry chef, he discovered the pleasure of working with raw ingredients at an early age. From the age of 12, his greed and curiosity led him to explore flavors and textures, finding in cooking both a vocation and an art of living. After extensive training in the kitchen, he perfected his skills in renowned establishments in France and Monaco, honing his technique and standards in contact with top chefs. His love of cooking is based on a deep respect for products and their provenance. He honors quality ingredients, grown, fished or raised by artisans committed to an eco-responsible approach. His cuisine is fresh, generous and herbaceous, with a constant quest for balance between textures and flavors. For him, sauces and juices are the soul of the dish, bringing depth and unity to each creation.

Inspired by such iconic figures as Alain Ducasse, Jean-François Piège, Yotam Ottolenghi and Christopher Coutanceau, his mentors, Xavier Boireau and Baptiste Leroux, have given him a human vision of cuisine, based on transmission and respect for the product. Today, at Domaine Jolivent, Baptiste Gournay puts all his know-how at the service of refined cuisine, highlighting the riches of the terroir with passion and exacting standards.

We look forward to introducing you to our cuisine and awakening your taste buds to new flavors.