Jean-Luc Denonain – Chef à domicile – Traiteur

Chef, in Cordes sur Ciel, favorite village of the French 2014.
For over 35 years, I have been practicing my profession at the very heart of the gastronomic world. Of those who create, innovate, propose; of an open, generous, modern gastronomy.
Holder of a CAP and a BEP in classical cuisine obtained from the Talence hotel school in 1982. I was immediately hired for the season, as a commis with the chef Francis Ducassé "Le Pavillon Landais" (1 Michelin star) in Soustons in the Landes. Finally, I stayed there for 3 years. This was followed by military service in Paris in the kitchens of a non-commissioned officers' mess (1985). 48 hours after my release, I joined the kitchens of the Grand Écuyer in Cordes sur Ciel, with Yves Thuriès as a commis chef. At the end of the season, I was transferred to L'hostellerie du Vieux Cordes, still with Yves Thuriès.

Then came the fabulous adventure of Thuriès Gastronomie Magazine in 1988. Yves Thuriès entrusted me with writing the recipes and I became a “culinary journalist and editor”.
Alongside my salaried job, in June 2010, I created my company: Gastronomie Conseil to give cooking classes to the general public. He revealed himself as the trainer in me.
In 2020, following the sale of Thuriès Gastronomie Magazine, I left the title to devote myself to the development of my company. A logical next step. I decided to put my knowledge acquired over the years at your service.

I work à la carte according to your budget and your needs.