Jean-Luc Denonain – Chef à domicile – Traiteur

Chef in Cordes sur Ciel, favourite village of the French in 2014.
For over 35 years I've been practising my profession at the very heart of the world of gastronomy. A world that creates, innovates and offers open, generous and modern gastronomy.
I graduated from the Lycée Hôtelier in Talence in 1982 with a CAP and a BEP in traditional cuisine. I was immediately hired for the season as a commis by chef Francis Ducassé at "Le Pavillon Landais" (1 Michelin star) in Soustons in the Landes region. I ended up staying there for 3 years. This was followed by military service in Paris in the kitchens of an NCO mess (1985). 48 hours after my release, I joined the kitchens of Le Grand Écuyer in Cordes sur Ciel, working for Yves Thuriès as a commis de cuisine. At the end of the season, I was transferred to second at L'hostellerie du Vieux Cordes, still with Yves Thuriès.

Then came the fabulous adventure of Thuriès Gastronomie Magazine in 1988. Yves Thuriès put me in charge of writing the recipes and I became a "journalist and culinary editor".
Alongside my salaried job, in June 2010 I set up my own company, Gastronomie Conseil, to give cookery lessons to the general public. It turned out to be the trainer in me.
In 2020, following the sale of Thuriès Gastronomie Magazine, I left the title to devote myself to developing my business. A logical next step. I've decided to put the knowledge I've acquired over the years at your service.