At the age of 5, Richard Poullain already knew that he wanted to become a chef.
Originally from Normandy, he studied at the hotel school in Granville. Subsequently he worked in almost every position in hotel cuisine, predominantly in Relais & Chateaux establishments such as “Le Vieux Castillon” in Provence, “Le Château d’Escliment” in the Paris region and “Le Domaine de Rochevilaine” in Brittany.
After a year’s stay in Cambridge for further study of English, he joined André Daguin at Hotel de France in Auch, and mastered every aspect of Gascon duck cookery. As a senior chef, he trained younger cooks, specializing in hotel management, prior to taking over the Château de Projan, where he has established a numerous and faithful clientele.
- Trilogy of foie gras
- Cassoulet with foie gras
- Duck breast marinated in Madiran wine
- Projan pigeon cooked two ways
- Pig’s trotters Rossini
- Rack of Pauillac lamb
- Salmon plate (marinated, smoked, carpaccio)