Passionate chef, he opened his restaurant in one of the most beautiful medieval towns in Gironde

He came to discover Bazas (Gironde) and its cathedral with his wife. And, unsurprisingly, the couple “loved this place”.

Today, Youcef Aubert is happy to settle in the illustrious Gascon city andopen your restaurant there, Contemporary.

Bazas and this venue ticked all the boxes

Located in the heart of rue Fondespan, the establishment fulfilled the criteria that the chef was looking for. “We saw that there were several restaurants for sale and we chose the one on rue Fondespan, because the number of places is reasonable,” he emphasizes.

Here, in the famous pedestrian street, Youcef Aubert aims to “do good, with quality productswhile remaining accessible to all”:

For vegetables, I work with the ESAT and local producers for the rest. My cooking style is contemporary; hence the name of the restaurant

From homes to stoves: the journey of Youcef Aubert

Driven by a passion for cooking, Youcef Aubert already enjoyssolid experience. “As a child, I was in homes. The educators, who were great, made me do internships in order to find the job that I would like. »

First experience in a bakery. “I really liked it,” he admits. Then I went to the kitchen. One day, I watched a report dedicated to Bernard Loiseau [illustre chef français, auréolé de trois étoiles au Guide Michelin, ndlr]. He was tougher than the adults in the home or neighborhood and his words struck me. When he committed suicide, it had a big impact on me. »

A new challenge for this chef

The rest is a CAP cooking apprenticeship. “I continued in different restaurants always finding accommodation nearby, remembers Youcef Aubert.

I also participated a lot in cooking competitions where I always came in the first 15. I worked for various Michelin-starred restaurants and one of my chefs told me, at that time, that to be a good chef, you had to be one after 40. I became a chef at Arcada in Bordeaux which was Michelin

By settling in Bazas, Youcef Aubert therefore wrote a new chapter in its history. And he is determined to delight the Bazadais and, more broadly, the South-Girondins.

Contemporain, located on rue Fondespan, is open for lunch from Tuesday to Saturday and in the evening from Thursday to Saturday. Information and reservations on the restaurant website or on 06 10 10 99 93.

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