David Charrier, a Vendée child, discovered gastronomy at the catering school Les Sorbets, in Noirmoutier.He quickly joined the team of Raphael Rolland at the Cayola. Then, after a brief experience in Switzerland, he was part of Didier Lecuisinier’s brigade at the Clos de Vallombreuse in Douarnenez.2008 marks the beginning of a strong collaboration with Patrick Jeffroy, a two Michelin star restaurant in Carentec. He then becomes his second.His passion pushed him towards a new experience which will last a year and a half at Thierry Drapeau. A two Michelin star chef in Saint-Sulpice-le-Verdon.After this positive experience, he goes back to Patrick Jeffroy with whom he will cosign the gastronomic’s menu for three years.In 2013, he felt the need to try working on his own and became chef at the Belles Perdrix of Troplong Mondot, the restaurant of this famous First Great Growth in Saint-Emilion.David Charrier carefully sets-up a network of local producers, with whom he defines a rigorous specifications: seasonality, quality, freshness and exclusivity.
Find David and his impressive menus at Les Belles Perdrix de Troplong Mondot.