Our Chef, Jean-Alain Poitevin

For Jean-Alain Poitevin, cooking is a true vocation. He learnt his skills in Burgundy, at "Lameloise" in Chagney which allowed him to appreciate the region's riches and uncover the secret of the famous jambon persillé (Jellied ham with parsley). He then discovered the great champagnes when he joined Gérard Boyer's team at Crayeres in Reims. But he rediscovered Burgundy with delight, firstly at the Château de Chailly as sous-chef, then after being promoted to Chef, spent 9 years at the Hôtel de la Poste in Saulieu before his arrival at the Château de Gilly in January 2006.

Jean-Alain Poitevin gets his ingredients from local producers selected for their quality, especially with certain products such as snails, foie gras, Charolais beef.