Interview .- The chef under the supervision of a table at the table, in the Château De Fonscolombe, is pursuing a Michelle star last year. The climax of the route, which is punctuated by ups and falls, creative synergies and moments of transmission.
Eight months. This is the way that took Marc Fontanne to win the star in Michelin’s guide, a delicious restaurant in Le Puy-Sainte-Réparade in Provence. The consecration fell on March 18, 1944, welcoming the culinary vision, which focused on the right products, a valuable childhood heritage. Return to the rise of this son of farmers.
Madame Figaro: How did your background lead you to a chef’s profession?
Marc fontanne.- My parents were farmers. Thus, I grew up on the farm, grain fields, dairy products, cows, goats, goats, as well as poultry farms, rabbits and pigs. My mother was huge. I remember, we made small cheese hats that we had fun with a spicy cumin or dill … Of course, I remember that my father refuses to use pesticides in the 1990s. He wanted to work in organic farming, this quality requirement than the quantity. Even today I am very proud of it, because this philosophy followed me during my cook’s career. I am also the youngest of four children’s sisters. My sister turned to the hotel industry, and my brother became a butcher garbage. I sometimes had to help her. With this family parameter, I realized in the teenager that I wanted to become a cook. When I asked me what I wanted to do later, I answered. The owner’s chief or the shot boss in the relay and castle. Today I realize that I have achieved my goal.
Younger, when asked me what I wanted to do later, I answered. The owner’s chief or picture in the castle. Today I realize I have achieved my goal
Marc Fontanne, Chef Cook
Château de Fonscolombe / Photo press
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How did your professional experiences consider you to consider, then continue the star?
After my hat I wanted to mention extra in pastries. So I joined Mof Gilles Etéocle teams in La Poularde restaurant, in the Montrenth Les Bender, which once had two Michelle stars. I really liked the cunning, the Nou-House, strictly and on some of the seeds of seed breeding. In 2008, I met him in Saint-Martin, Wensen, and two years ago we won two stars in Michelle’s guide. I worked next to him for ten years. Six years at Château Saint-Martin, then on the white soil of flax, and last four years when I was with him. During this period, I had a decisive meeting. Aurélien Véquaud, now the chef of the stars at the Hotel at Zelsen Hotel. We created a real couple and collaborated for two and a half years before he left to take his current position. It was friendship and exceptional, and he was someone who urged me to stand on my feet. And for a moment you have to know how to start. So I took my first post as a chef in Priory Baumanière at Villeneuve-Lès-Avignon. The restaurant has already been shot and I was able to confirm the star for four seasons. Last year we lost it and I decided to leave, to find something else.
How did you feel the loss of this star?
It’s hard. We are a real interrogation, although doubt is part of our daily life as a cook. We are constantly interested in our work depends on it. On a course plate but also on the way to the team. This is a question that affects many aspects, but is what allows us to move forward. This instress gave me a real force.
That I confirmed the star, it’s mine, team, and I’m proud of it. It has a certain value
Marc Fontanne, Chef Cook
As soon as the FonsColombe Castle arrived, the star received one of your goals.
During the job interview, the head director told me that they intended to conquer the star in the next three years. It was for me now. Thus, I completely changed my kitchen, I dipped in places, teams, room, dishes, while keeping this fine, but always the mentioned kitchen.
Eight months later, you receive a call from Michelin’s guide …
I didn’t really expect it, even if, mostly, I hoped for all my chances. The day, when Michelle called, they did not give me any information, but they invited me to the ceremony in tours. I immediately called my executive director to tell him. And really, they called on stage there. It was an extraordinary, magical moment that would remain carved all my life. This star assured me, comforted. He has another dimension. It’s only a star that I have confirmed is mine, a team, and I’m proud of it. It has a certain value.
Château de Fonscolombe / Photo press
More than a year after the star acquired, how do you live everyday pressure?
Working next to Jnik Franny, who shows remarkable quietly, taught me a lot. You have to do your best without being suppressed with pressure, even if it is stable. I think I guide it. Everyone has its own method, but personally, the goals allow you to continue progress. Today, the case remains huge, be on the service, table art or my kitchen, and I am fully dedicated to myself, while maintaining consumption. If the second star falls, the better. Otherwise it is not dramatic. The main thing to continue moving forward and not returning. You need to learn to trust yourself, even if there is a doubt in our profession. It’s contradictory but is a balance to find.
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La Table de L’Orangerie, FonsColombe Castle, Route de Saint-Canadet, 13610 Le Puy-Sainte-Véparade. Tel., 04.42.21.13.13.
Source: Le Figaro
