Artic Union Food
Gilles Troump was born on February 22nd, 1953 in Lyon.
Very early, he is passionate to cooking and what surrounds him. Gilles made his apprenticeship at La Tassé alongside Mr. Roger Borgeot.
In 1969, he passed his CAP and gets out first of his promotion in culinary technologies, which allow him to be noticed.
Chef Troump established his expertise in some gastronomy temples such as Sofitel Lyon with M. Marc Alix; M. Paul Bocuse; Maxim’s Paris and Troisgros brothers; Connaught Hotel in London, where he appeared in the Buckingham Palace kitchens.
In September 1987, he opened his restaurant La Closerie in Pusignan, ten years later, he resumed the St Julien Castle in Frontenas where he organized theme parties.
Often called the stars’ cook, Gilles has cooked for celebrities like Tina Turner, Céline Dion, Nicole Kidman, Robert De Niro and many others. Which earned him to be admitted in several culinary associations: Les Toques Blanches Lyonnaise; Association of Disciples of Paul Bocuse…
In 2004, he changed course and sells his two business to follow his passion: culinary travels. He travels the world, where odors lead him away. However overtaken soon by his desire to innovate, it is approached by food-processing and works on product ranges for Spanish and Canadian companies.
When Gilles Troump is not abroad he organizes events in a magnificent mansion dating from the 17th century.
Nowadays, he has created with his lifelong friend, Vincent Crôteau, the company Artic Union Food 45th parallel in Canada and is actively looking for Far North products.
9 questions to chef Gilles Troump:
- Where do you come from?
I’m native from Lyon.
- What is your career path?
CAP in 1969 and apprenticeship at the restaurant La Tassé with Mr. Borgeot.
- What made you want to become a chef?
The influence of my mother and my grandmother Italian origins. The taste of give and share with others.
- Where do you get your inspiration?
Sublimate products of the soil.
- Describe your universe in few words.
Throughout my career I met and worked with great chefs across the world.
- What is your signature dish/ingredient?
The sea products. My signature: Lobster declination
- Which chefs influence you ?
In my young age Mr. Paul Bocuse, Trois Gros brothers and now the young chef Christophe Roure.
- What is your best culinary experience/memory?
Having cooked wild products in retired places.
- A place you would recommend?
In Lyon, chef Christophe Roure, Le Neuvième Art and the Auberge de Clochemerle, chef Romain Bouthe, in Beaujolais.