Self-taught chef creates a sensation in the Occitanie-Andorre region

Elouan Tréhin, chef at the Melba restaurant in Quissac(1 toque) was awarded the Trophée Jeune Talent on Monday April 13, 2026, at the Domaine de la Trinité in Mauguio, during the Gault&Millau Tour Occitanie-Andorre. The award, presented by Sylvain Viguier of Sysco, highlights a new generation of bold, assertive chefs.

A rise built on instinct

in Quissac, the story ofElouan Tréhin and his partner Léa is an obvious one. Established three years ago, they form a complementary duo: he in the kitchen, she in the dining room. It's a simple, yet highly effective organization that has quickly won over a loyal clientele.

Self-taught, the chef has developed a free-spirited approach, guided above all by the product and the experience. A far cry from the conventional route, he claims that his cuisine is instinctive and constantly evolving. Initially focused on a bistro offering, their table has gradually taken a more ambitious turn.

Today, Melba offers a unique six- or seven-course menu, designed to offer consistency and precision. A formula that reflects their growing maturity and their desire to offer a more accomplished experience. This evolution, carried out without denying their beginnings, testifies to an assumed ambition and a strong attachment to the essential.

The Trophée Jeune Talent pays tribute to a singular career path and confirms the emergence of an address that is now a must in the South of France.