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Daniel Baratier at the pass, focused on plating

Chef · Craftsman · Traveller

Daniel
Baratier.

Instinctive, generous cuisine built around whole produce, living bread and meaningful encounters.

FRANCE · WORLDWIDE
Photograph Laurent Dupont
Discover ↓
01 / PORTRAIT

A philosophy of the living world

Nothing industrial.
Everything starts with the material.

Working with whole fish. Receiving a carcass, ageing it, curing it and using every last cut. Raising natural sourdough bread. Cooking as close to the product as possible.

Trained in cooking, pastry and plated desserts in Groisy, Daniel Baratier shaped his language at The Greenhouse in London as Antonin Bonnet’s sous-chef, through the creation and opening of Michelin-starred Le Sergent Recruteur in Paris, his own restaurants and international projects. Gastronomic cuisine born from a craftsman’s approach.

D. Baratier
Portrait of chef Daniel Baratier
Daniel Baratier · Photograph Nico Vuillon
02 / VERSATILITY

A culture of produce, craft and terroir.

From bakery
to the pass.

A complete chef.

Produce · terroir · technique · transmission

Bakery
01

Bakery

Natural sourdough, heritage wheat, slow fermentation and precise baking: bread conceived as the first gesture of hospitality.

Pastry
02

Pastry

From Taha’a vanilla to Moroccan orange blossom, fruit, spice and texture shape desserts that are precise, articulate and deeply indulgent.

Butchery
03

Butchery

Selecting the animal, working with whole carcasses, ageing, boning and valuing every cut: responsible cuisine grounded in knowledge.

Fire
04

Fire

Embers, flame, Josper, roasting and resting: fire as an instrument of concentration, texture and jus.

Cuisine
05

Cuisine

Seasons, acidity, sauces and temperature: composing a plate where every detail serves flavour and the integrity of the ingredient.

From the Alps to Bora Bora!
06

From the Alps to Bora Bora!

From London to Marrakech, Las Vegas to San Francisco and Singapore, every journey enriches a personal cuisine without ever obscuring the ingredient’s origin.

Slow-cooked fennel with orangeMelt-in-the-mouth lake whitefishÀ la minute finishing gesture

Photography · Laurent Dupont · Anthony Cottarel · Nico Vuillon

Daniel Baratier in a Haute-Savoie gardenPhotograph Laurent Dupont
03 / TRAVEL

From the Alps to the world

Every destination leaves its mark on the plate.

Travel feeds a cuisine of memory, never a collection of clichés.

AnnecyParisLondonBora BoraSan FranciscoLas VegasSingaporeDubaiMorocco
04 / PORTFOLIO

Produce, transformation, precision and indulgence.

Cuisine
without limits.

Lièvre à la royale et truffe noire
Grande cuisineHare à la royale · black truffle
Dessert autour de la vanille
PastryVanilla · texture · roasting
Pigeon, foin, épinard, champignon et navet
TerroirPigeon · hay · spinach · turnip
Maquereau au vin blanc et herbes fraîches
SeaMackerel · white wine · herbs
Ris de veau et ail noir
Noble offalSweetbread · black garlic
Dessert chocolat, caramel et cacahuète
IndulgenceChocolate · caramel · peanut

From whole produce to the plate

Baker · pastry chef · butcher · cookOne standard throughout: understand the material before transforming it.
Whole fish · origin and freshness
Whole fish · origin and freshnessRaw produce
Fennel with orange · slow-cooked
Fennel with orange · slow-cookedCooking
Pâté en croûte · glazed with jus
Pâté en croûte · glazed with jusGesture
Beef · cime di rapa
Beef · cime di rapaMeat
Beetroot · ricotta salata
Beetroot · ricotta salataVegetables
Octopus · leek · spiced jus
Octopus · leek · spiced jusSea
Lake whitefish · meltingly tender
Lake whitefish · meltingly tenderProduce
Whole carcass · butchery and full use
Whole carcass · butchery and full useButchery
Soufflé · chocolate · hazelnut
Soufflé · chocolate · hazelnutPastry
Foie gras · rhubarb
Foie gras · rhubarbAcidity
Basting with brown butter
Basting with brown butterCooking
À la minute finish · precision
À la minute finish · precisionPlating
05 / CAREER

More than twenty years in kitchens

Restaurants,
encounters,
transmission.

A career built at the pass, within teams and in constant contact with producers.

View the 2026 documents ↓

Marrakech — Morocco

Group Executive Chef · culinary direction across four venues

Dubai — United Arab Emirates

Culinary consultant · concepts, menus and operations

Nahaté — Dubai

Executive Chef · concept creation and opening

L’Auberge Sur-les-Bois — Annecy

Chef-owner · Gault&Millau remarkable table

Les Déserteurs — Paris

Chef-partner · Fooding d’Amour 2015

Le Sergent Recruteur — Paris

Sous-chef to Antonin Bonnet · creation and opening of the restaurant · one Michelin star in 2013

The Greenhouse — London

Sous-chef to Antonin Bonnet · Michelin-starred restaurant

Bora Bora, Corsica, Chamonix, Caribbean

Travel as a school of produce, teams and hospitality

RECOGNITION

Maîtres Cuisiniers de France · 2023Gault&Millau — Remarkable Table · 2023Terre de Vins — Le Tour des Cartes, Top 100 · 2023
06 / DOCUMENTS

A career to browse, share and download.

Reference
documents.

2026

Press kit

Since 1998, from soil to plate

10 pages · French / English
Open ↗
2026

Culinary portfolio

Cuisine, gestures & creative direction

18 pages · French / English
Open ↗
2021

Archive · Press kit

L’Auberge Sur-les-Bois

15 pages · producers, sourdough, territory
Open ↗
07 / FILMS, PROGRAMMES & PRESS

From regional television to kitchens around the world.

Watch.
Listen. Read.

01

Documentary series · 22 min

Taste of France

Episode 2 follows Daniel Baratier at L’Auberge Sur-les-Bois, through produce, craft and territory.Watch / discover ↗
02

M6 · Television · 2022

Le Combat des régions

Haute-Savoie faces Aveyron with tartiflette, fir-tree macaron and a place in the next round.Watch / discover ↗
03

Omnivore Paris · 2017

Les Déserteurs on stage

Daniel Baratier’s Omnivore masterclass: produce, gestures and a free-spirited cuisine, performed live.Watch / discover ↗
04

Film · Bruit de Table

Histoire d’os

A film about raw material, butchery and the commitment to cooking the whole animal.Watch / discover ↗
05

Masterclass · Food Cook Festival

Live cooking

A public demonstration at L’Auberge Sur-les-Bois, built around transmission and Alpine produce.Watch / discover ↗
06

Elle à Table · À Poêle

A chef’s journey

A long-form conversation about the profession, convictions, encounters and life behind the pass.Watch / discover ↗

Open archive · 56 references

Gather everything.
Lose nothing.

Press, web, television, radio, festivals and collaborations: a verified collection devoted to Daniel Baratier, from Paris to Marrakech.

Profiles & reviews

Articles tracing the chef, his restaurants and his cuisine.

Gault&MillauPortrait, biographie & distinctions2023Gault&Millau · ENBiography & awards2023Le ChefUne cuisine de l’instant2021L’Hôtellerie RestaurationDaniel Baratier déserte Paris2018L’Express · François-Régis GaudryAnnecy, sommet de la gastronomie2019Le JDDLes Déserteurs, cuisine épurée2014Time Out ParisLes Déserteurs2015Télérama SortirLes Déserteurs2015Jancis Robinson / Financial TimesLe Sergent Recruteur — Daniel Baratier, deputy chef2013La Revue du vin de FranceDu Sergent Recruteur aux Déserteurs2016Le Dauphiné LibéréUn Grand de Demain au bord du lac d’Annecy201920 MinutesDaniel Baratier sur le front du bon goût2014Arts & GastronomieFooding d’amour 2015 — Les Déserteurs2014OrgynessLes Déserteurs, restaurant à Paris2016

Films, television & radio

Programmes, masterclasses, recipes and filmed conversations.

M6Le Combat des régions — semaine 1, jour 12022Le Dauphiné LibéréDaniel Baratier représentera la Haute-Savoie sur M62022TasteLifeTaste of France — épisode Daniel Baratier2021TasteLifeToutes les recettes filmées de Daniel Baratier2021Omnivore · YouTubeOmnivore Paris — Les Déserteurs2017Omnivore · YouTubeJeune cuisine — rencontres2017Bruit de Table · YouTubeDaniel Baratier — Histoire d’os2018Food Cook Festival · YouTubeMasterclass Daniel Baratier2018Food Cook Festival · YouTubeRestaurant Sur-les-Bois avec Daniel Baratier2018Maison Duler · YouTubeNuit de Saint-Géry2015Bruit de Table · YouTubePourquoi ce dessert ?2018HorecAlpes · YouTubeLes enjeux RSE pour les chefs2022Elle à Table · DailymotionÀ Poêle2021RTLLes Déserteurs dans Maison, jardin, cuisine, brocante2016Europe 1Les bonnes adresses de Laurent Mariotte2022

Collaborations & worldwide projects

Dinners, openings, partner houses and international projects.

OrigamimiUn nouveau chef au Grand Café de la Poste2025Grand Café de la PosteDaniel Baratier, Executive Chef2025BaccaratNahaté Dubaï — Baccarat Chef’s Table2023Baccarat · ENNahaté Dubai — Baccarat Chef’s Table2023What’s On DubaiA dazzling new restaurant in DIFC2023Maison DulerNuit de Saint-Géry avec Daniel Baratier et Thierry Delabre2016Food & SensToutes les archives Daniel BaratierArchivesFood & SensThierry Delabre, une vie dédiée au pain2019Food & SensGault&Millau Tour à Megève2019Confiture ParisienneTrois chefs et des confitures gastronomiques2019Olio Nuovo DaysChefs & huile nouvelle2019Nouvelles GastronomiquesIntronisation aux Maîtres Cuisiniers de France2023Chefs 4 the Planet · ENMember profile2022

Career & professional archive

Transitions, awards, festivals, conferences and reference documents.

Le ChefBenoît Vidal va racheter L’Auberge Sur-les-Bois2023L’Hôtellerie RestaurationBenoît Vidal reprend L’Auberge Sur-les-Bois2023Le ChefLa Maison Benoît Vidal a ouvert ses portes2024L’Hôtellerie RestaurationMichelin 2013 — Le Sergent Recruteur2013L’Hôtellerie RestaurationCoup d’œil et de fourchette : les cueilleurs des chefs2019Food Cook FestivalDossier de presse Mieux Vivre Expo2018TransgourmetRevue T — Omnivore et jeune cuisine2017Le JDD × OmnivoreFood pairing — supplément2017HorecAlpesBrochure professionnelle2021GHR / HorecAlpesConférence RSE — communiqué2022Native Cooking AwardJury international — dossier2016Ville de ParisGuide de la bistronomie parisienne2017Sud OuestInitiatives vertes202120 MinutesLes Déserteurs — archive quotidienne2016