Michel Sarran, Gault&Millau d'Or 2025 for the Occitanie region
The head chef at Michel Sarran's restaurant in Toulouse was named Gault&Millau d'Or 2025 at the Gault&Millau Tour Occitanie.
"When titles like these come along, you know you haven't worked for nothing! "Michel Sarran, chef at restaurant Michel Sarran (4 toques), was named Gault&Millau d'Or at the Gault&Millau Tour Occitanie 2025. The event was held this Monday, May 12, 2025, at the Domaine de Rochemontès, in Seilh near Toulouse.
A cuisine in her image
Based in Toulouse for almost thirty years, Michel Sarran opened his restaurant in June 1995. A house in his own name and a cuisine in his own image: " I'm not sophisticated, I cook in a simple way, which I hope will be ingenious, a way in which I don't lie to myself, I tell my story, I tell where I'm from, I tell my pleasures .i tell my story , I tell where I come from, I tell my pleasures, my affinities, my discoveries ..." Plates that reject artifice, but not hard work: "I'm not an ultra-technician, I'm not in the culinary show business, I try to make a cuisine that embodies a little of who I am".
The son of a farmer, he makes it a point of honor to promote the local agricultural fabric - market gardeners, breeders, winegrowers... - and to bring to life a house that tells the story of a region, always respecting local produce.
A tribute to thirty years of consistency
Michel Sarran was named Grand de Demain in 1997: " Being an entrepreneur today is a bit heroic, so it's always a pleasure to be supported ".
Today, with the Gault&Millau d'Or 2025, it's a new recognition for a chef who has never stopped moving forward. " This is a profession where there's a lot of ego, and I'm no exception: it's always a pleasure. "The title also comes at just the right time: a fitting tribute as the restaurant approaches its thirtieth anniversary. and an opportunity to remind ourselves of what really drives him: " I'm one of those people for whom the human aspect and the relationship is paramount, I need to exchange ideas, to go and see my customers, to see if they've had a good time ". The chef concludes with a memory that has marked his approach: "Michel Lorain used to say to me: 'You realize that there are people who travel miles to push open the door and come and stay with you, we owe them a lot'. And that stayed with me. "
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