{"id":585,"date":"2026-01-08T18:14:21","date_gmt":"2026-01-08T17:14:21","guid":{"rendered":"https:\/\/chevou.com\/?page_id=585"},"modified":"2026-05-11T08:53:26","modified_gmt":"2026-05-11T06:53:26","slug":"les-chefs","status":"publish","type":"page","link":"https:\/\/chevou.com\/index.php\/les-chefs\/","title":{"rendered":"Les Chefs"},"content":{"rendered":"

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deux chefs <\/span>pour vos plats du quotidien<\/span><\/span><\/h1>\n

<\/span><\/p>\n

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LIVRAISON DE PLATS CUISIN\u00e9s \u00e0 BOURGES<\/strong><\/span><\/h1>\n

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Manger de bons produits sans se ruiner, c’est notre cr\u00e9do depuis toujours …<\/span><\/p>\n

Depuis, plus de trente ans, nous cuisinons pour faire plaisir aux clients qui viennent jusqu\u2019\u00e0 nous. Avec ce nouveau projet, nous donnons la possibilit\u00e9 de r\u00e9galer ceux qui n\u2019ont pas (ou plus) la possibilit\u00e9 de venir, ou de cuisiner au quotidien.<\/span><\/p>\n

Con\u00e7ues pour vous faire plaisir, nos recettes, enti\u00e8rement \u00e9labor\u00e9es par nos soins, sont \u00e0 la fois gourmandes, vari\u00e9es et saines.<\/span><\/p>\n

Pascal Chaupitre & Christophe Lot, chefs des Petits Plats du Bourbon<\/strong><\/span><\/p>\n

<\/span><\/p>\n

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NOTRE PARCOURS<\/span><\/h1>\n

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<\/span><\/p>\n

Complices au travail comme \u00e0 la ville, c\u2019est \u00e0 quelques pas du centre ville de Bourges, dans un restaurant am\u00e9nag\u00e9 dans le cadre insolite d\u2019une ancienne abbaye, que Christophe Lot et Pascal Chaupitre partagent leur passion de la cuisine. Leur brasserie gastronomique, Les Petits Plats du Bourbon, propose une cuisine \u00e0 la fois simple et raffin\u00e9e, qui \u00e9volue au fil des saisons et de leurs envies. Les chefs ont toujours \u00e9t\u00e9 suivis et r\u00e9compens\u00e9s par le Guide Michelin (anciens chefs \u00e9toil\u00e9s au Cercle \u00e0 Bourges).<\/p>\n

\"restaurant-gastronomique-cercle-bourges-9\"A l\u2019origine de cette aventure une passion commune pour la cuisine.<\/p>\n

D\u00e8s la fin de la troisi\u00e8me, alors que Pascal Chaupitre (originaire de Romorantin) int\u00e8gre l\u2019\u00e9cole h\u00f4teli\u00e8re de Blois, Christophe Lot (n\u00e9 \u00e0 Reims) part en Alsace pour l\u2019\u00e9cole h\u00f4teli\u00e8re d\u2019 Illkich Graffenstadten.\u00a0Sit\u00f4t dipl\u00f4m\u00e9s, sit\u00f4t aux fourneaux !\u00a0Pascal fait ses premi\u00e8res armes au Dahut, \u00e0 Nouan Le Fuzelier tandis que Christophe rejoint la brigade de G\u00e9rard Boyer, aux Cray\u00e8res \u00e0 Reims. Apr\u00e8s quelques saisons \u00e0 Dinard suivies d\u2019exp\u00e9riences successivement chez Bernard Robin au Relais de Bracieux puis au Domaine des Hauts de Loire \u00e0 Onzain, Pascal prend le chemin de Reims.<\/p>\n

C\u2019est donc dans les cuisines des Cray\u00e8res, restaurant triplement \u00e9toil\u00e9, que Pascal et Christophe se rencontrent, la partition commence alors \u00e0 s\u2019\u00e9crire \u2026<\/p>\n

Ensuite, leurs chemins se s\u00e9parent, chacun souhaitant vivre ses propres exp\u00e9riences culinaires, mais l\u2019amiti\u00e9, elle, persiste. Christophe part \u00e0 l\u2019Oustau de Baumani\u00e8re en Provence avant de vivre une parenth\u00e8se londonienne. Retour en France \u00e0 la C\u00f4te Saint-Jacques \u00e0 Joigny, trois \u00e9toiles Michelin, o\u00f9 il reste 3 ans avant de rejoindre le Manoir de Lan Kerellec \u00e0 Tr\u00e9beurden en Bretagne.<\/p>\n

Une place de second de cuisine se lib\u00e8re \u00e0 la C\u00f4te Saint-Jacques, et Christophe de reprendre le chemin de Joigny o\u00f9 il officiera aupr\u00e8s de Jean-Michel Lorain pendant pr\u00e8s de 10 ans.\u00a0De son c\u00f4t\u00e9, Pascal rejoint les cuisines de Bernard Loiseau \u00e0 Saulieu. Il travaillera aux c\u00f4t\u00e9s de l\u2019embl\u00e9matique chef 3 \u00e9toiles bourguignon pendant\u00a0 2\u00a0 ans.<\/p>\n

Puis l\u2019aventure Vierzonnaise d\u00e9marre ! Avec Annie, son \u00e9pouse, ils ouvrent en septembre 2000 la Maison de C\u00e9lestin qui obtient une \u00e9toile au Guide Michelin en mars 2008. D\u00e9but 2011, la Maison de C\u00e9lestin devient Brasserie,\u00a0les Petits Plats de C\u00e9lestin<\/a>. Le nom change mais l\u2019esprit reste : ils y servent une cuisine \u00ab canaille \u00bb\u00a0 m\u00ealant tradition, caract\u00e8re et gourmandise.\u00a0Car en ce d\u00e9but d\u2019ann\u00e9e 2011, le projet qui anime Christophe et Pascal de partager un jour les fourneaux \u00e0 deux prend forme \u2026 Ils viennent en effet de reprendre le restaurant le Piet \u00e0 Terre de Thierry Finet et les travaux ont d\u00e9but\u00e9 \u2026 Le 7 septembre 2011, le Cercle ouvre ses portes \u00e0 Bourges, et le duo au piano peut enfin attaquer sa partition !<\/p>\n

Mars 2012, le palmar\u00e8s du Guide Michelin est prometteur, Le Cercle devient espoir 1 \u00e9toile Michelin. En octobre 2012, le guide Gault & Millau 2013 sort couronnant de trois toques Le Cercle qui fait aussi partie des tables coup de c\u0153ur. Enfin, le 18 f\u00e9vrier 2013, le Guide Michelin 2013 d\u00e9cerne \u00e0 Pascal et Christophe une \u00e9toile au guide Michelin.\u00a0<\/p>\n

C\u2019est en novembre 2014 que les deux chefs ouvrent Les Petits Plats du Bourbon, o\u00f9 ils d\u00e9clinent le m\u00eame concept de \u00ab cuisine canaille \u00bb qui a fait leur succ\u00e8s \u00e0 Vierzon.\u00a0Et quel plus bel \u00e9crin que celui de l\u2019Abbaye de Saint-Ambroix\u00a0! Le restaurant occupe le ch\u0153ur de cette abbaye du XVII\u00e8me si\u00e8cle dans l\u2019enceinte de\u00a0l\u2019H\u00f4tel du Bourbon<\/a>, H\u00f4tel Mercure 4*. Un cadre exceptionnel, majestueux sous les hautes vo\u00fbtes, mais ici point d\u2019ambiance solennelle ! Une d\u00e9coration moderne et une ambiance de bistrot avec nos grandes ardoises qui invitent \u00e0 la gourmandise : une parfaite harmonie dans ce lieu unique \u00e0 Bourges. En octobre 2019, l\u2019aventure \u00e9toil\u00e9e du Cercle a cess\u00e9, mais les chefs se sont retrouv\u00e9s aux Petits Plats du Bourbon, pour le plus grand plaisir des berruyers.<\/p>\n

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deux chefs pour vos plats du quotidien LIVRAISON DE PLATS CUISIN\u00e9s \u00e0 BOURGESManger de bons produits sans se ruiner, c’est notre cr\u00e9do depuis toujours … Depuis, plus de trente ans, nous cuisinons pour faire plaisir aux clients qui viennent jusqu\u2019\u00e0 nous. Avec ce nouveau projet, nous donnons la possibilit\u00e9 de r\u00e9galer ceux qui n\u2019ont pas […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-585","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/chevou.com\/index.php\/wp-json\/wp\/v2\/pages\/585","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chevou.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/chevou.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/chevou.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/chevou.com\/index.php\/wp-json\/wp\/v2\/comments?post=585"}],"version-history":[{"count":25,"href":"https:\/\/chevou.com\/index.php\/wp-json\/wp\/v2\/pages\/585\/revisions"}],"predecessor-version":[{"id":2248,"href":"https:\/\/chevou.com\/index.php\/wp-json\/wp\/v2\/pages\/585\/revisions\/2248"}],"wp:attachment":[{"href":"https:\/\/chevou.com\/index.php\/wp-json\/wp\/v2\/media?parent=585"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}