Jean-Luc Denonain – Chef à domicile – Traiteur

Chef in Cordes sur Ciel, favourite village of the French in 2014.
For over 35 years I have been practising my profession at the very heart of the gastronomic world. Of those who create, innovate, propose; of an open, generous, modern gastronomy.
I obtained a CAP and a BEP in classical cooking at the Lycée Hôtelier in Talence in 1982. I was immediately hired for the season, as a clerk 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 de cuisine. At the end of the season, I was transferred to the second kitchen at 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 the writing of the recipes and I became a "culinary journalist editor".
In June 2010, in conjunction with my salaried job, I created my own company: Gastronomie Conseil to give cooking lessons to the general public. It turned out to be the trainer that was 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 continuation. I decided to put my knowledge acquired during these years at your service.