Sébastien Boireau

Chef

The son and grandson of restaurateurs, Sébastien Boireau grew up in a world where a love of cooking and hospitality was naturally passed on. However, he initially chose a different path before returning, with passion, to the kitchen. Nothing predestined him to become a chef. After obtaining a vocational certificate in electrical engineering, he continued his studies at the La Rochelle Business Sch

His first job? Wealth management advisor. A world marked by rigor, strategy, and client focus, qualities he still cultivates today.

But cooking, his true passion, eventually took over. Little by little, it became his daily life. Sébastien worked in several restaurants to learn, understand, and forge his culinary identity.

His cuisine is distinguished by its spontaneity and deep respect for seasonal, often local, produce, while promoting short supply chains.

The attention paid to flavor combinations and aesthetic presentations makes each experience both precise and generous.

From this career change, Papilles, his restaurant in Poitiers, was born: a place where Sébastien can finally freely express his creativity and share an experience that reflects his personality.