Born in Dijon and originally from the town of Brazey-en-Plaine, Olivier Perreaut developed a passion for cooking at a very early age, inspired by his father Alain, a man attached to nature and the Losnais terroir. " Deeply attached to my roots, my taste for cooking comes from my father. He had a magnificent vegetable garden, he took me mushroom picking, we fished, and then he cooked everything. It was magical ."

After years of perfecting his art alongside chefs from the finest restaurants in France; the Château de Divonne les Bains, under the direction of Benoît Vidal (1 Michelin star), and at the Côte Saint-Jacques in Joigny where he joined the brigade of Jean-Michel Lorain (3 Michelin stars); he became a figure of Burgundian gastronomy, embodying 100% Côte-d'Or during his time at the Castel de Très Girard in Morey-Saint-Denis.

Today, he returns to his homeland to bring his expertise to the Auberge de la Marine, an establishment he has known since childhood.