Born on April 4th 1977
The above chose his trade because he could practice it every day. He has competed only once, when he won the Jean Botio « Auvergne-Quebec » competition in 1997 after which Régis Marcon, for whom he acts as right-hand man, suggested that he tried his hand at the National Artistic Cuisine Competition, to experience a test that would force him to go further in his profession and perfect his technique. And he won, making him aware that he would have to represent France in the Bocuse d’Or 2005! So a marathon of several months of intensive courses began in which he formulated his recipes while listening, of course, to his boss’s advice, but also that of young chefs, including Jacques Décoret, Eric Pras, Davy Tissot, and Eugène Hobraiche who dictated the most exacting rigour. All this effort bore fruit and resulted in him climbing to the summit of the podium. Serge then dreamed of opening his own restaurant, and devoted all his energy to turning this dream into a reality. He put this period to use by teaching and travelling widely, enriching his palette with different culinary influences from Australia to Spain, etc. In spring 2009, Serge and his wife Marie-Aude, wine-waiter and consultant, finally realised their dream in the heart of the Cantal at the Château du Couffour, where they express their modern outlook in a historic setting! This modernity is based on the conviction that only the healthiest products should be used.
source : 34 chefs, 34 recettes