International
Fario: Kevin de Porre's new restaurant in Céret
In September, Kevin de Porre will open his new restaurant, Fario, in the Pyrénées-Orientales. Gault&Millau tells you more about this exciting project.
Kevin de Porre is moving on to a new project. The 32-year-old chef, who co-founded the Contraste restaurant (2 toques) in Paris with Erwan Ledru, will open his new address, Fario, in Céret, Pyrénées-Orientales, on September 10, 2024. Here's everything we already know about this eagerly-awaited opening.
A return to our roots
For Kevin de Porre, the opening of Fario marks a return to his roots. "I'm originally from Céret, where I lived until I was 17. I then studied at Ferrandi in Paris, before working alongside Romain Meder at the Plaza Athénée and Kei Kobayashi. I finally opened Contraste with my best friend Erwan Ledru, where we offered a cuisine with a maximum of French products. This is also the vocation I want to give to Fario! And it will make even more sense, because most of the products I cook come from the region, like André Trives' permaculture vegetables or Mathieu Vessières' fruit nursery," sums up Kevin de Porre.
At Fario - named after the wild trout he used to catch as a child with his grandfather - the chef will be offering a "very locavore cuisine, focusing on plants and seafood, but also wild herbs." The thirty-something also makes a point of offering no chocolate or coffee, for a more conscious overall approach. "I found an alternative by making a blend of chicory, small spelt and roasted barley," he points out. On the other hand, it will be possible to find a few products from Spain on the menu, as the border is only 8km from the restaurant.
Tableware and decoration will also be local, starting with ceramics by Solène Privat, Ilake glass plates, wooden containers by Atelier Gouj and woodwork by Ma Petite Cabane.
In all, Fario will be able to accommodate around 30 diners, divided between the main dining room, a small private lounge and a patio featuring two orange trees and a wisteria bush. It's going to be a gastronomic autumn!
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