Cyril Choisne, Santiago Torrijos and Arnaud Morel receive the Gault&Millau Jeunes Talents award in Paris

Cyril Choisne

"I was 25 years old at the time, and I was looking for a job as a chef so that I could finally give free rein to my imagination and, above all, put to good use all that I had learned from all those great chefs".

"Passionate about cooking from an early age", Cyril Choisne is a pure product of the Parisian school. Trained at the EPMTTH in the 17th arrondissement, he jumped into the deep end of the pool at the age of 17, or rather straight into the ocean, when he joined the famous La Marée restaurant in the 8th arrondissement. There, with Bernard Pinaud, he was introduced to the world of the noblest fish. He enjoyed this world so much that a year later he found himself working at Goumard, where he gradually climbed the ranks before joining Christian Le Squer's team.Christian Le Squer's team at Ledoyen, where he spent three very fruitful years, working on both savory and pastry dishes. Then it was Jean-François Piège who welcomed him to the Plaza Athénée, as commis, Jean-Pierre Vigato (Apicius) as chef de partie, before a final highly fruitful experience with Guy Martin, at Le Grand Véfour. "At the age of 25, I was looking for a chef's position that would allow me to give free rein to my imagination and, above all, to put to good use what I had learned from all those great chefs," says Cyril. It was at Le Cottage Marcadet, for 9 years, that he was able to blossom in his role as chef. "But all the while remaining in the spirit of the restaurant, which I didn't own". So, having worked his way around this famous restaurant in the 18th arrondissement, he's now on the lookout for a place to call his own, where he can finally realize his full potential. Preferably in the 1st or 8th arrondissements.

Santiago Torrijos

"We will offer a cuisine based as much as possible on small market gardeners from the Ile de France, fishermen from small boats, and our cellar will essentially bring together biodynamic winegrowers".

Colombian by birth, French by adoption and above all a citizen of the world, Santiago Torrijos U.Briaud has been seducing us for the past 4 years at his Atelier Rodier (rue Rodier, in the 9th arrondissement) with his ideas, technique, passion and the culture of his country, a joyful cocktail that earns him 2 toques every year. In search of a new space in which to bring his passion to life, the man who doesn't hesitate to rack up the miles to compose four-handed dinners in Miami or Marseille, is keen to find premises where he can welcome 35 customers in highly satisfactory conditions of comfort. "In the project we've come up with," explains Santiago, "we need a considerable amount of space between the tables, to ensure the greatest possible intimacy for our customers. Our cuisine will be based as much as possible on small-scale market gardeners from the Ile de France and small-boat fishermen, and our wine cellar will feature mainly biodynamic winemakers. Keen to create a restaurant that is as convivial as possible, Santiago also wants to install an open kitchen and has already decided that "the cooks and the wait staff will wear the same uniforms, because I want the cooks to be able to serve certain dishes directly, in an elaborately staged setting". The table is due to open next winter.

Arnaud Morel

"I want to combine tradition and modernity in a relaxed, warm and friendly setting".

At 35, Arnaud Morel already boasts a wealth of experience. 16 years behind the stove, including 8 as chef, almost makes you an old hand. At the age of 19, he was hired as a commis at the Ritz, where he spent more than two formative years. A few years later, he became second chef at the Murano in Paris, before being sent to Marrakech to open the local Murano as head chef. But the young man was on the move, and thirsty for experience. He stayed in Morocco for just 3 months, then held a series of chef positions in several Parisian restaurants before taking over the Habemus restaurant in the 2nd arrondissement in early 2012. He quickly made a name for himself with his fine technique and sense of presentation, and was soon awarded the title of Jeune Talent Gault&Millau for the Ile-de-France region in 2015. Now he's looking for a new challenge, which we obviously believe in. Arnaud is still looking for premises to build a restaurant with an open kitchen, and is already imagining himself putting together a menu "combining tradition and modernity, in a relaxed, warm and friendly setting", he tells us. But as a man of experience, he also admits that he may have to adapt to the architecture and neighborhood of his future business...

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