Chef Adrien Descouls
In Gelles, in the heart of the Combrailles, Adrien Descouls grew up in a rural Auvergne where taste, hard work and solidarity form the foundation. From an early age, cooking became his calling. Trained in Chamalières and then alongside several Meilleurs Ouvriers de France, he forged a solid technique and an unshakeable work ethic. After years of excellence in Lyon and Paris, he returned to his native land in 2018 to create Origines in Le Broc, as if called by the magnetism of the place.
A chef committed to promoting Auvergne and sustainable gastronomy, he creates a highly personal, deeply rooted and contemporary signature cuisine, celebrated by the gastronomic guides.
Origines' values: rigour, excellence, kindness
At Origines, rigour is a cornerstone: precision of gesture, sincerity of welcome, mastery of technique and absolute respect for the produce. It creates a solid framework that frees creativity and guarantees an authentic experience. From this exacting standard is born a quest for excellence, conceived as a collective movement, humble and demanding, nourished by everyone's curiosity and continuous progress.
A house dedicated to caring for others, Origines instils a tangible kindness everywhere: respect for partners and teams, gastronomy focused on well-being, and a deeply human welcome.
« These three values form the soul of Origines,
embodied every day by Adrien Descouls
and his teams. »
Commitmentsand sustainability
Origines carries a committed vision: caring for living things, the Auvergne terroir, and the men and women who work it. Adrien Descouls' sustainable cuisine is built on demanding local sourcing, heirloom varieties, endemic resources, and strict respect for the natural cycles of Auvergne. The chef favours short supply chains, forgoes sea fish, and draws on his permaculture garden to feed his creations.
