Chaud Devant Magazine Joie de Vivre - 2023 ENG

Joie de Vivre & CHEFS DE CUISINE

Samuel Albert

RESTAURANT LES PETIT PRES

8

CHEF SPECIAL

4

CHEF SPECIAL

20 12

CHEF SPECIAL

CHEF SPECIAL

Samuel Albert

A LA CARTE

CHEF SPECIAL

Aymeric Depogny

24

CRUMBS

From tires to soles

Frederic Doucet

Dorian van Bronkhorst

Bujutsu collection

Chef Gaëtan Gentil & Sommelier Céline Boinon

Joie de Vivre

Literally means joy of life: a state of being where happiness, pleasure, enthusiasm, energy, and vitality are given free rein!

All terms that suit Chaud Devant perfectly. Every day we enjoy working on our collections for chefs and service staff. With great enthusiasm, we sell our clothing in various countries across Europe. Of course, in France as well: the culinary heart of Europe!

There where the classic French cuisine achieves high honors and where the Michelin stars originate from. It's where cooking and competing take place to achieve the highest prizes at the Bocuse d'Or competitions in Lyon! It's also where our brand name comes from: "Chaud Devant," a phrase from the French kitchen.

The love for France runs through our blood! Enough reasons for a culinary tour along various French chefs in la

douce France! We have enjoyed the passion with which these chefs prepare the most beautiful and delicious creations!

Nunc est Bibendum!

Bianca van der Lee Founder

Dorian van Bronkhorst - restaurant L ‘Atelier Yssoirien*

Frederic Doucet

MAISON DOUCET*

In the house where he was born and raised and where his parents also owned a restaurant and hotel, right in the heart of the beautiful village of Charolles, Frédéric Doucet and his wife Anne Maison Doucet run a hotel, a 1-star restaurant, a bistro and a spa.

Imainly cook with products from the region. Boeuf de Charolles is Burgundy's speciality and certainly mine too. This special beef is prepared in many ways and every bit of this beautiful animal is used. It is important to me to use local products and treat nature with respect. Fruit and vegetables come from our own vegetable garden and, since I started working with a botanist, my ideas and dishes have received a creative boost through the use of, for example, wild herbs."

"Cooking for me is something magical: it is creating together and that can only be a success if you actually enjoy it. You must enjoy spoiling your guests. We believe it is important to offer a total concept to our guests, and therefore offer the option of dining in our Michelin star

restaurant, or a go for a bit more 'casual' in our bistro. Subsequently, you can enjoy the evening in one of our luxurious rooms and, if the weather is not so good, pamper yourself in the Spa."

Maison Doucet feels like a welcoming home; the personal ambiance, the pleasure radiated by the team and the hospitality are felt throughout the entire company.

“COOKING FOR ME IS SOMETHING MAGICAL.”

226 | Chef Jacket

Riva UFX White

HOW WE MAKE YOU FEEL GOOD...

We all try to make conscious choices. More and more chefs are developing organic or even vegan recipes and making their menus more sustainable. We too recognise the impact that clothing has on the environment and want to reduce our carbon footprint. That is why we started the journey to make our collection more sustainable, step by step. We consciously choose to use high-quality, recycled and ecological materials and to produce them in Europe. To make these more sustainable items a lot easier to find, we developed the FEEL GOOD label.

Gaetan Gentil

&

Celine Boinon

967 | Chef Jacket Valente UFX Sand 545 | Bib Apron Nordic Base Forest 821 | Dress Fennel Black

Beneath Gatëan's calm exterior, a determined chef is hiding. He knows what he wants and developed his own preferences over the years. With his partner Céline, he started restaurant PRaiRiaL, right in the centre of Lyon. Soon after opening, they received their first Michelin star.

Gaëtan: "My parents worked a lot and I actually grew up a bit on my own. I spent quite some time outdoors, where nature became my best friend and great inspiration. All my products come from local farmers who practice sustainable and natural farming. Together with my partner Céline, I started restaurant PRaiRial: in the middle of the busy city of Lyon, but with nature on your plate."

Céline: "also our wines are all chemical-free. The love for wine has really grown slowly with me. Funnily enough, there are still men who are surprised that, as a woman, I am the sommelier."

"A good chef must be passionate, tidy when working, and take a great interest in the products used when cooking. I look forward to making the mise-en-place every morning. However, when I have a day off, I like to sleep in and then go out into nature."

CELINE: “ALSO OUR WINES ARE ALL CHEMICAL-FREE.”

Green is the theme colour of our collections. We have clothing in various shades of green for both chefs and service staff. Why green? Because we believe in green. We're all trying to eat a healthier diet, purer ingredients and sustainably produced products. Green as a statement and green as progress. Discover the different shades of green!

MORE GREEN ITEMS: CHECK OUR COLLECTION AT CHAUDDEVANT.COM

638 | Bib Apron Bistro Green Denim

234| Chef Jacket Parka Green

139| Skinny Reg Jogg Denim Black

Dorian van Bronkhorst

RESTAURANT L ‘ATELIER YSSOIRIEN*

Dorian learned the tricks of the trade in the south of France at the Pourcel brothers ***, Restaurant Robuchon** in London and Restaurant Vinkles* in Amsterdam. He then returned to his beloved native region Auvergne. In the village of Issoire, he and his wife Muriel started the L'Atelier Yssoirien, which was awarded a Michelin star in 2018.

It is Saturday morning and in the open kitchen of L'Atelier Yssoirien, people are busy working on the mise-en-place for lunch. The atmosphere is friendly and family-oriented, with their children simply walking in for a chat. The restaurant is spacious, bright and modern with a Scandinavian twist.

"When I worked at Vinkeles in Amsterdam, I thought if I am ever going to open a business, I want it this way. It was a relief how we were treated here. I therefore very consciously choose to treat my people with respect; "it's give and take". That is why I think we have zero problems with our staff and I am therefore very happy with and proud of our permanent team."

"Every day, we, as a team, are looking for perfection, which also includes the choice of great, fresh products. In doing so, we respect the seasons and aim to emphasise the original character of each product in taste and presentation. Subsequently, we like to add a touch of modernity with that, but always without being misleading."

"Another Michelin star would of course be great, but I basically work for the guests and the restaurant, not for a star."

“EVERY DAY, WE, AS A TEAM, ARE LOOKING FOR PERFECTION, WHICH ALSO INCLUDES THE CHOICE OF GREAT, FRESH PRODUCTS.”

236 | Chef Jacket Bujutsu Black

575 | Bib Apron Bujutsu Petrol

COLLECTION BUJUTSU

The Bujutsu chef jacket was designed for chef Nick Bril of The Jane** restaurant in Antwerp and is inspired by Japanese style. The collection is modern, sleek and distinctive, with diagonal, asymmetrical pockets that give the items a fresh look. The collection colours are also unique: the chef jackets are not only available in black and white, but also in green. The earthy tones of the bib aprons and waist aprons fit in perfectly with these colours. These colourful outfits draw all eyes towards the kitchen!

577 BUJUTSU SAND W75-L90 | 60%CO/40%PL

575 BUJUTSU PETROL W75-L90 | 60%CO/40%PL

466 BUJUTSU SAND W90-L45 | 60%CO/40%PL

465 BUJUTSU GREY W90-L45 | 60%CO/40%PL

494 BUJUTSU SAND W90-L65 | 60%CO/40%PL

493 BUJUTSU GREY W90-L65 | 60%CO/40%PL

Aymeric Depogny

RESTAURANT L’EPICURIEN*

Aymeric left the Le Relais Bernard Loiseau **, formerly La Cote-d'Or, as sous chef six months ago. He embarked on a new adventure as first chef of restaurant L'Epicurien, located in the stately historic building L'Abbaye de Villeneuve in Les Sorinières. Last March, L'Epicurien, managed by Aymeric, received a Michelin star.

258 | Chef Jacket Fratello UFX White 552 | Bib Apron Nordic Cross Blue

Imainly work with local products from the Nantes region. I like to keep ingredients in their original form, respect the seasons and put together a dish that is an ode to different flavours."

"I believe a good chef works in a tidy kitchen, has genuine passion for his craft and, above all, has a great imagination."

"In my spare time, I do a lot of sports and enjoy going out into

nature to, for example, go fishing."

"My dream came true the moment I became first chef here. Pampering guests and making sure they are happy to come back are my main goals. Getting this star is of course another dream come true for me!"

258 | Chef Jacket Fratello UFX White 552 | Bib Apron Nordic Cross Blue

“I BELIEVE A GOOD CHEF WORKS IN A TIDY KITCHEN, HAS GENUINE PASSION FOR HIS CRAFT AND, ABOVE ALL, HAS A GREAT IMAGINATION."

FREE KITCHEN SOCIETY

by Chaud Devant®

Free Kitchen Society

by Chaud Devant marks a revolution in the look & feel of professional chefs and servicewear. Inspired by Delacroix’ famous painting about the French Revolution “Liberty Leading the People”, we are emphasizing a new era of freedom, equality and brotherhood among chefs and service staff. Openness and respect within the brigades offer the opportunity for unique and individual choices in terms of culinary creations, hospitality and clothing style. Honouring the colourful generation working with passion & love!

Feel free to be who you are and choose the outfit that makes you feel good: welcome to the Free Kitchen Society!

Samuel Albert

RESTAURANT LES PETIT PRES

The Les Petits Prés restaurant is around the corner from Samuel Albert's birthplace; this is where he got his passion for cooking from his mother and grandmothers. After graduating, Samuel worked for two years with Joël Robuchon in London, where, in addition to cooking, he learned to speak perfect English. The desire to travel and the appeal of other culinary cultures made him a globetrotter and so he worked as a chef in wellknown restaurants in among others: Reunion, Australia, Switzerland, China and Japan as an ambassador chef. The latter country in particular made a deep impression on him and so it was in Tokyo that a friend challenged him to participate in Top Chef 2019, where he promptly came first.

At Les Petits Prés, Samuel and his team spoil their guests with products from the region and ideas from elsewhere, which is why this is the title of his cookbook: "Produits d'ici, idées d'ailleurs".

"French cuisine excels in diversity: with a huge variety of products, regional specialities and ways of preparing them."

"It is important to have good knowledge of the products. You need to 'understand' what you can and cannot put together. I grew up with the great products produces in our vegetable garden. It is important to develop your senses well. This, combined with the experience you gain, makes you a good chef."

“I GREW UP WITH THE GREAT PRODUCTS PRODUCES IN OUR VEGETABLE GARDEN.”

"I have travelled all over the world and gained experience and inspiration in many countries. I am now very happy with my own restaurant and my team. Here, we cook the in the way we like, without pressure and using, fresh, local products combined with spices from around the world. I'm very glad that I live around the corner of the restaurant, with my wife and our baby: my dream has already come true."

246 | Chef Jacket Salerno Blue

Why do we do what we came up with and mix our different collections the way we did? You can combine a service wear apron with a chef's jacket from another collection. If you think of the garments as ingredients, what will be your recipe?

227 | CHEF JACKET HILTON POCO WHITE XS-4XL | 67%PL/33%CO

54499 | BIB APRON CROSS NAVY W85-L100 | 65%PL/35%CO

123 | CHEF PANTS NERO SIZE 44 -66 | 67%PL/33%CO

196 | CHEF PANTS JEANS BLUE DENIM STRETCH 28” – 42” | 76%CO/21%PL/3%EA

758 | KITCHEN TEXTILES CHEF TOWELS SIZE 65X65CM | 100% CO | (6PCS)

797 | GT1PRO MAGISTER MEN LOW BLACK SIZE 39-47 | 100% LEATHER

524 | BIB APRON KHAKI W75 - L100 | 67%PL/33%CO

271 | CHEF JACKET LADY POCO NAVY SIZE XS-3XL | 65%PL/35%CO

189 | CHEF PANTS LADY BLACK SIZE XS-3XL | 65%PL/35%CO

505 | BIB APRON PLAIN BLUE DENIM 31” W70 - L80 |100%CO

319 | HEADWEAR BANDI RPB WHITE ONE SIZE | 65% RECYCLED PL/35%CO 991 | CHEF JACKET EXECUTIVE WHITE SIZE XS-3XL | 50%PL/50%CO

DAVY TISSOT INSTITUT PAUL BOCUSE

Davy has held the title "Meilleur Ouvrier de France" (“Best Craftsman of France”) since 2004. As a chef, he successively worked La Villa Florentine* restaurant and the Saisons* restaurant located in the famous institute of higher management education in Culinary Arts and Hospitality: Institut Paul Bocuse, which has now become the “Lyfe Institute”. Davy Tissot obtained a star in the Michelin Guide there in 2020, rewarding the first training restaurant in France. In 2021, he won the prestigious international Bocuse d'or competition for France. What makes this title even more special is the nature

of the trophy itself since it bears the image of Paul Bocuse himself. "Monsieur Paul" as Davy affectionately calls him, hired him when he was only sixteen years old.

"I enjoy my new role as ambassador of the French gastronomy immensely. Travelling and meeting new cultures have enriched my life. I am proud to have trained the French team led by the first female French chef Naïs Pirollet, for the finals of the Bocuse d'Or. Being a mentor to the younger generation gives me a lot of energy and joie de vivre. Besides, I love having more time and being able to exercise every day."

NAÏS PIROLLET

Naïs Pirollet, the first woman and youngest chef ever to represent France at the prestigious gastronomic cooking competition Bocuse d'Or.

Together with Colle Millard, chef Edouard Loubet and the entire French team supporting her, they proudly walk into the competition here. And we are proud that they all wear our Michelin shoes, the GT1 Magister. Ultimately, she came fifth but won the special price in the 'Feed the kids' category that pays attention to the importance of good nutrition for children.

FROM TIRES TO SOLES

The highlight of creation is the collaboration with Michelin who developed the sole. The design of the sole is inspired by car tyres and, combined with a secret formula for the rubber, it provides the ultimate non-slip function in the kitchen. This co-branding between Michelin and CHAUD DEVANT resulted in these beautiful Magister shoes.

GT1PRO MAGISTER

SPECIALLY

NUNC EST BIBENDUM

The official name of the Michelin man is Bibendum, which refers to the Latin expression "Nunc est bibendum, nunc pede libero pulsanda tellus", which literally means "Now's the time to drink, now's the time to dance footloose upon the earth". Figuratively, it means something along the lines of carpe diem, or "seize the day". In one of the first advertisements in 1898, Michelin used this saying in the sense of "our tyres take on all obstacles".

Claude Bosi –Restaurant Bibendum**

KNOCK

NEXT EDITION:

For the future!

SPECIAL THANKS

Samuel Albert – Restaurant Les Petits Pres Frederic Doucet –Restaurant Maison Doucet*

Gaetan Gentil & Celine Boinon –Restaurant Prairail*

Dorian van Bronkhorst –Restaurant L ‘atelier Yssoirien*

Nick Bril – Restaurant The Jane** Aymeric Depogny –Restaurant L’epicurien*

Davy Tissot – Institut Paul Bocuse

Naïs Pirollet - Restaurant Saisons */ French Bocuse d’Or team

Claude Bosi – Restaurant Bibendum**

PHOTOGRAPHY

Fleur Koning (cover)

Goffe Struiksma (Studio P&I)

Susan de Keizer

Jaap van den Beukel

Adriaan Sommeling

Jasper Bosman

ARTWORK & LAYOUT

Creative Keet

Laura Spijker

Tom Dekker

COPY

Susan de Keizer, Joost Scholten

AND

All models & Team Chaud Devant

Have a special story for our magazine? Let us know on social media!

NEW!

RECYCLED CHEFWEAR COLLECTION

Chaud Devant Original Chefwear cannot be held liable for any discrepancies and/or adaptations made to text and/or graphic representations in this magazine (including images and photographic material).

DISCLAIMER