It was the mid-1990s, and Christophe embarked on what he still considers today to be the best possible start to his career. It was Daniel Van Lint’s Pré Mondain.
“I learnt rigour and discipline there; there was no room for half-measures. We’d start the day at eight in the morning and finish at midnight, sometimes later. Three years at that pace teaches you to be demanding.”
“Those years left me with a jumble of memories. I’ve worked in other restaurants, but I’ve always come back to the basics I learnt from Daniel Van Lint; I owe him all my sauces and stocks, and I’ve never changed a thing about his custard recipe or the financier cake I still serve.”
He then continued his career alongside renowned chefs: Éric Martin, at the Château de Lavaux-Saint-Anne, whom he has always regarded as ‘a culinary mentor’. Éric Martin instilled in him a passion for and knowledge of ingredients, as well as the ability to manage large volumes… After three years working alongside him, Éric encouraged Christophe to explore new horizons to continue his development.
At the age of 21, the chef joined the prestigious and renowned ‘Maison Troisgros’ in Roanne, France – a three-Michelin-starred establishment – working under Chef Michel Troisgros. From his time at Troisgros, the chef took away a commitment to purity, simplicity and a mastery of acidity.
In 2001, the Chef joined René Mathieu at “Le Capucin Gourmand” as sous-chef; it was there that he mastered new techniques and innovative cuisine under a chef with boundless creativity.
In June 2003, on a whim with his wife Catherine, the ‘Le Coq aux Champs’ venture began, enjoying the success it has enjoyed for over 20 years.
“I learnt rigour and discipline there; there was no room for half-measures. We’d start the day at eight in the morning and finish at midnight, sometimes later. Three years at that pace teaches you to be demanding.”
“Those years left me with a jumble of memories. I’ve worked in other restaurants, but I’ve always come back to the basics I learnt from Daniel Van Lint; I owe him all my sauces and stocks, and I’ve never changed a thing about his custard recipe or the financier cake I still serve.”
He then continued his career alongside renowned chefs: Éric Martin, at the Château de Lavaux-Saint-Anne, whom he has always regarded as ‘a culinary mentor’. Éric Martin instilled in him a passion for and knowledge of ingredients, as well as the ability to manage large volumes… After three years working alongside him, Éric encouraged Christophe to explore new horizons to continue his development.
At the age of 21, the chef joined the prestigious and renowned ‘Maison Troisgros’ in Roanne, France – a three-Michelin-starred establishment – working under Chef Michel Troisgros. From his time at Troisgros, the chef took away a commitment to purity, simplicity and a mastery of acidity.
In 2001, the Chef joined René Mathieu at “Le Capucin Gourmand” as sous-chef; it was there that he mastered new techniques and innovative cuisine under a chef with boundless creativity.
In June 2003, on a whim with his wife Catherine, the ‘Le Coq aux Champs’ venture began, enjoying the success it has enjoyed for over 20 years.
2003
Opening of Coq aux Champs
The chef is ready; together with his wife Catherine, they are taking the plunge and taking over ‘Le Coq aux Champs’. Simplicity, authenticity and modernity will define his culinary identity: pure gastronomy, free from unnecessary pretension.
2005
Awarded its first Michelin star
2007
Young Chef of the Year
The chef has been named ‘Young Chef of the Year’ by the Gault&Millau guide.
2021
Chef of the Year
The Gault & Millau guide has named him ‘Chef of the Year’, awarding him an exceptional score of 17.5 out of 20 – a major accolade for Le coq aux champs.
2021
Un livre de recettes
In October 2021, the chef published his first book, simply titled ‘Un livre de recettes’. In it, he shares around a hundred delicious and easy-to-follow recipes.
The book was produced in collaboration with Jean-Pierre Gabriel, who contributed the text and photographs.
The book was produced in collaboration with Jean-Pierre Gabriel, who contributed the text and photographs.
2023
Courge
In October 2023, the Chef published his first cookbook, "Courge". It is a collection of personal reflections, anecdotes and recipes centred on squash, butternut squash and potimarron. In collaboration with Virginie Dupont and Donatienne Nieus.
After more than 20 years dedicated to the restaurant Le Coq aux Champs, Chef Christophe Pauly’s passion remains undiminished.
Each new menu is the result of a wonderful collaboration in the kitchen.
New creations demand skill, generosity and inventiveness, but also an uncompromising commitment to the quality and authenticity of the selected ingredients. These are fine, sometimes rare, but always exceptional ingredients, sourced here and from all corners of Europe from artisans who are passionate about their craft.Chef Christophe Pauly has a deep attachment to the Condroz region.
He is committed to working with local artisans and using seasonal, locally sourced produce.
Since childhood, he has also been fascinated by the mountains, which serve as a source of inspiration for his cuisine.
As an ambassador for the resort of Les Gets in Haute-Savoie, he met Éric Jacquier, one of the last fishermen on Lake Geneva. Christophe was won over and managed to win the man over, so that today he is one of the very few privileged chefs able to work with his produce.
Going against the grain, Chef Pauly pays little heed to trends, but remains curious about world cuisines, particularly admiring Japanese cuisine, which he considers the purest form of cooking.
For him, success isn’t found in magazines. Success is found at every guest’s table, where they are delighted to have shared a unique, emotional experience, centred on the dining experience, with the chef and his team.
The chef at Le Coq aux Champs is, above all, a character: a gentle, unconventional and particularly endearing personality.
When asked about his career path, Christophe is straightforward: “When you’re satisfied, it’s time to move on.”
Each new menu is the result of a wonderful collaboration in the kitchen.
New creations demand skill, generosity and inventiveness, but also an uncompromising commitment to the quality and authenticity of the selected ingredients. These are fine, sometimes rare, but always exceptional ingredients, sourced here and from all corners of Europe from artisans who are passionate about their craft.Chef Christophe Pauly has a deep attachment to the Condroz region.
He is committed to working with local artisans and using seasonal, locally sourced produce.
Since childhood, he has also been fascinated by the mountains, which serve as a source of inspiration for his cuisine.
As an ambassador for the resort of Les Gets in Haute-Savoie, he met Éric Jacquier, one of the last fishermen on Lake Geneva. Christophe was won over and managed to win the man over, so that today he is one of the very few privileged chefs able to work with his produce.
Going against the grain, Chef Pauly pays little heed to trends, but remains curious about world cuisines, particularly admiring Japanese cuisine, which he considers the purest form of cooking.
For him, success isn’t found in magazines. Success is found at every guest’s table, where they are delighted to have shared a unique, emotional experience, centred on the dining experience, with the chef and his team.
The chef at Le Coq aux Champs is, above all, a character: a gentle, unconventional and particularly endearing personality.
When asked about his career path, Christophe is straightforward: “When you’re satisfied, it’s time to move on.”
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