Le Gruyère AOP presents “Cheese Chat”, a podcast that brings you the best stories from Le Gruyère AOP. Le Gruyère AOP is dedicating the second season of its podcast to gourmet cuisine and everyday cooking with our guest, Romain Paillereau, a chef from Bordeaux who took over the Restaurant des Trois Tours in Bourguillon in 2021. With the help of his team, he earned his first Michelin star in just one year!
In this season, Chef Paillereau will tell us his secrets and expert advice on how to make the perfect Le Gruyère AOP gratin, he’ll explain the role of Le Gruyère AOP in the world of gastronomy and discuss the most unusual Le Gruyère AOP combinations.
Making the perfect Le Gruyère AOP gratin
In this episode, chef Romain Paillereau reveals his secrets on making the perfect gratin. With a wealth of international experience and named “Romand of the Year” by Gault&Millau in 2017, he decided to move to Fribourg for the region’s rich variety.
The role of Le Gruyère AOP in the world of gastronomy
In this episode, discover how Michelin-starred chef Romain Paillereau incorporates Le Gruyère AOP into his creative menu by staying off the beaten track. Thanks to his creativity and innovation, the French chef has gained experience at the world’s most renowned institutions throughout his fledgling career, including Beau-Rivage Palace alongside Anne-Sophie Pic.
Surprising combinations with Le Gruyère AOP
In this episode, chef Romain Paillereau suggests some unusual combinations of tastes and textures! The French chef has taken the reins at the Restaurant des Trois Tours in Fribourg, a region he describes as “a land of local riches”. He recently received his first Michelin star.