Eloi Spinnler's good addresses
Eloi Spinnler, chef at Orgueil et Colère restaurants in Paris, reveals his top tips for buying vegetables, kombucha and beautiful tableware.
Behind every plate served at Orgueil (2 toques) and Colère (also 2 toques), there's a story, a terroir, a know-how. At the helm of these two Parisian addresses, chef Eloi Spinnler cultivates a committed cuisine, where the quality of the products is as important as their presentation. Fascinated by short circuits and artisans with precise gestures, he opens his address book to us today, sharing five names of producers and creators he is particularly fond of. From the market gardener who brings out the best in vegetables, to the ceramist who shapes his plates, to the pig farmer who provides him with exceptional meat, these collaborations are the foundation of his culinary identity. Meet the people who inspire his daily cooking.
Thierry and Elise Riant's vegetables, Carrières-sur-Seine
When it comes to choosing his vegetables, Eloi Spinnler swears by those of Thierry and Élise Riant, committed market gardeners based in Carrières-sur-Seine. " Their vegetables are brilliant! "The chef enthuses, adding that they can be found directly on their farm or at the Suresnes market. Grown using sustainable agriculture methods, their produce offers incomparable freshness and quality, bringing authentic flavor to every dish. Thanks to their commitment to responsible production, they offer restaurateurs and private customers access to exceptional vegetables, sold direct or on local market stalls. An invaluable address for all those seeking the true taste of the Paris region.
Where to buy? Thierry and Elise Riant, find their points of sale here.
The pig from Maison Montalet, Lacaune
For Eloi Spinnler, working with Maison Montalet is an obvious choice. " We work with whole pigs in our restaurants ," explains the chef, who is particularly fond of these pigs raised with respect for the terroir. Perched at an altitude of 800 meters in Lacaune, Maison Montalet produces exceptional pigs, raised without antibiotics or GMOs, and transformed into air-aged charcuterie. " You can find their pigs in many retail outlets, and that's a guarantee of quality ," stresses Eloi Spinnler. From fresh meat to processed products - boudin, chorizo, dry sausage - each piece reveals ancestral know-how and incomparable generosity. An attachment to tradition that inspires the chef for his future projects... To be continued!
Where to find us Maison Montalet, 81230 Lacaune
Fenua Ceramics, Paris
For Eloi Spinnler, the plate is more than just its contents: it's an integral part of the culinary experience. That's why he chose to collaborate with Sophie Leimbacher, a ceramist based in the 18th arrondissement of Paris under the name Fenua Ceramics. " She supplied us with the plates for Roulette Russe de Colère, and they bring a real identity to our dishes ," says the chef. The granddaughter of a restaurateur, Sophie has always been drawn to the art of the table. Inspired by her childhood in Polynesia, she creates pieces with clean, simple lines, imbued with simplicity and harmony. Her work, at the crossroads of tradition and design, enhances the plates of restaurants and private homes alike. A collaboration where cuisine and craftsmanship meet with finesse.
Where to buy? Fenua Ceramics, online boutique
Le Amantine olive oil, produced in Italy
In the kitchens of Orgueil et Colère, every detail counts, right down to the oil used to perfect a dish. Eloi Spinnler has set his sights on Le Amantine olive oils, which he describes as a super olive oil, used as a finishing touch in all his establishments. Produced in Italy and cold-pressed, it reveals a sincere and authentic expression of the terroir. Hand-picked between September and October, the olives are processed with extreme care to preserve all their organoleptic qualities. This exceptional oil can be found at Le Bon Marché, for those who wish to add a gastronomic touch to their cooking.
Where to buy? Le Amantine, website
Archipel kombucha, Paris
While wine and beer are often thought of as accompaniments to a meal, Eloi Spinnler is also banking on a non-alcoholic alternative that's as elegant as it is tasty: Archipel kombucha. " Achille and Pierre from Archipel make a great kombucha, and it can now be found in many delicatessens and restaurants ," confides the chef. Brewed in the Côte-d'Or region of France, this artisanal fermented beverage seduces with its finesse, complex flavors and low sugar content. The company works with French farmers to select quality ingredients, such as fig leaves from the Drôme or Corsican clementines, giving rise to original, well-balanced creations. Following in the footsteps of vin nature and craft beers, Archipel redefines non-alcoholic beverages with a focus on taste, terroir and craftsmanship. A kombucha that belongs on a gourmet table.
Where to buy? Archipel, online boutique
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