Interview with Gilles Bragard, founder of the Club des Chefs des Chefs
Portrait
Introduce yourself and your background?
My name is Gilles Bragard, representing the 5th generation of the Bragard family.
I was born into the family business when it was once housed in my parents' house, so I grew up surrounded by rolls of fabric, catalogs, and clothes.
With my business school diploma in hand, it was only natural that I joined the family adventure to support my father and brothers by taking charge of the company's commercial development. I created a whole range of chef jackets, including the Grand Chef jacket, designed at the time to dress the artisans of nouvelle cuisine, embodied in particular by Paul Bocuse. This luxury jacket transformed the current codes because we transformed a purely protective garment into a garment of light.
The distribution of these new product lines combined with the ambitious opening of several subsidiaries in Europe and the United States propelled us into an essential reference for high-end professional clothing in the 90s.
Tell us about the origins of the Club des Chefs des Chefs project.
Having had the opportunity to work alongside several chefs of Heads of State during my career, I noticed that they surprisingly did not know each other. So I had the idea of organizing a dinner at Paul Bocuse's on November 23, 1977, in the company of 8 of them, including the chef of the White House, the chef of the Élysée Palace, and the chef of the Kings of Sweden. It was such a success that we decided, as soon as the meal was over, to create a club that would be exclusively reserved for the chefs of Heads of State from around the world.
The King of Sweden was the first Head of State to host the club in 1980. Since then, we have been received three times at the White House by Presidents Reagan, Clinton, and Obama, by the Queen of England at Buckingham Palace, and by the President of the Republic of France.
The club is now considered the G20 of gastronomy.
Your best memory from a CCC annual meeting?
The first time I was received at the White House, in the Oval Office, by Ronald Reagan. I was 40 years old at the time.
The encounter that particularly marked you?
The reception by the Queen of England in her private apartments at Buckingham Palace.
What were the highlights of this edition in Marrakech?
First, there was this exceptional day during which the chefs, supported by the Moroccan cooks, prepared the meal that they enjoyed that same evening. It was wonderful to see such a prestigious international brigade, led by La Mamounia Chef Rachid Agouray, working symphonically in the kitchen.
Another highlight was a visit from the AMAL association, which trains women in difficulty in culinary professions. They had prepared couscous for the occasion. The Club's chefs were able to interact with them, express their encouragement, and share their experiences on the nobility of the culinary profession.
Finally, there was the exceptional Gala Dinner. La Mamounia, which during our stay was awarded the title of best hotel in the world*, pulled out all the stops to welcome the chefs. And this is, moreover, the Club's custom. Whatever the venue chosen, I strive to ensure that the chefs are received like heads of state. For 51 weeks they are at the service of the Great and the Good, so during the CCC week, we strive to receive them as their bosses are.
* “World’s Best Urban Hotel” at the 10th annual Traveler Awards
Tell us about the AMAL Foundation that the CCC supports.
Each year, the Club has a tradition of choosing an association from the host country to help. For this edition in Morocco, we decided to support the AMAL* association, which trains women in difficulty in the culinary professions. The association's results are exceptional, with 95% of these women eventually finding employment.
In the same spirit, Christian Garcia, Chef of the Prince Albert and President of the Club, travels to Milan every year to prepare the Epiphany meal for the city's homeless. The Principe di Savoia Palace opens its doors for this charity event.
* AMAL means Hope in Moroccan language
What are the Club's future projects?
This year the Club will meet in Korea, in Seoul, for the first time.
I am convinced that the Koreans will welcome us in the most wonderful way, especially since the country is fond of gastronomic events to promote its cuisine.
The unfiltered interview
“I see life in pink” or “I see life in the Vosges”?
I see life in the Vosges 🌲
If you were a craftsman, who would you be?
Pastry chef.
Who would you like to give your best pastry to?
My wife.
The most memorable dish you have ever tasted?
(Hesitates) Impossible to get one out.
Which personality would you put on your Atelier TB apron with to cook with?
Alain Ducasse.
Conversely, who would you never lend your apron to?
I wouldn't lend it to anyone.
The product that no country will ever make better than the French?
The list would be too long.
A motto as a final word?
Politics divides people, and good food unites them.
We leave you with a video summary of the 2018 edition of the Club des Chefs des Chefs in Marrakech:
