Paul Langlère, Philippe Ramon and Julien Lépine are the first winners of the Gault&Millau Endowment for Young Talents 2017.
For this first edition of the (already) fourth season of the Gault&Millau Endowment for Young Talent, our teams stop off at Baux-de-Provence. Portrait of the first three winners of the year, who will be opening their establishments in Provence-Alpes-Côtes-d'Azur.
One year, four stages. Gault&Millau will once again be criss-crossing France for a year, rewarding, helping and supporting chefs with growing potential and the ability to become true entrepreneurs.
At each of these four stops, Gault&Millau will bring together 30 talented young chefs from the region for lunch at the home of a sponsoring senior chef, and award a Dotation to three prizewinners. "Winning the Dotation is a guarantee of professionalism," explains Côme de Chérisey, Managing Director of Gault&Millau.
The three winners receive a package of products and equipment, adapted to their individual needs, representing almost 10% of the chef's investment. This year, twelve new young chefs will be rewarded with the Dotation throughout France. The first stopover of 2017 takes place in the PACA region under the patronage of Michel Hulin and Jean-André Charial, respectively chef and owner of the restaurant La Cabro d'Or . Focus on Paul Langlère, Philippe Ramon and Julien Lépine, the first winners of the 2017 Gault&Millau Endowment...
Paul Langlère
"I wanted to come back to Marseille".
Paul Langlère trained with Alain Ducasse, a school as demanding as it was formative. Three years at the Plaza Athénée gave him a sense of rigor and excellence, while stints with Julien Dumas (at Lucas Carton ) and Rech (under the great Jacques Maximin) gave him a grasp of more instinctive yet equally rigorous cuisine.
"But I wanted to move back to Marseille, and the opening of Hôtel Dieu was an ideal opportunity," says the man who earned his CAP in the city. Paul Langlère hopes to welcome his first customers in spring 2017.
Philippe Ramon
"I have two options in mind
Philippe Ramon is a young chef looking to discover all the facets of the restaurant business. After completing his BEP Cuisine, he went on to take a Bac Pro, then a course at Ferrandi, and finally a degree in Management Sciences with a major in Hospitality Cuisine. Pastry chef at Matthieu de Lauzun (Grand de demain in 2014) for a year, he now alternates between winter seasons in a Swiss hotel and summer periods as chef at La Terrasse du Mimosa , in Montpeyroux (34).
This sports and photography enthusiast is now keen to open his own restaurant. "I have two options in mind", he announces, "either simply buy the Terrasse du Mimosa, or take over the Mimosa, the restaurant in Saint-Guiraud (34) that Bridget and David Pugh ran for so long". Ideally, this lover of the region would like to be up and running by spring 2018.
Julien Lépine
"I'd like to move upmarket".
Returning to the family business in 2014, after a rich training career(Grand Hôtel de Cala Rossa , La Bastide Saint-Antoine , La Réserve de Beaulieu , la Chassagnette period Rabanel) and nearly 8 years as sous-chef to Philippe Da Silva at LesGorges de Pennafort , Julien Lépine has come to the conclusion that his Auberge du Teillon , located in a hamlet a few kilometers from the village of Castillane (34), has limited development potential, despite the fine 14/20 rating we've awarded it.
Julien is therefore looking for new premises to move his business and create a restaurant more in keeping with his image, contemporary and convivial, ideally with a kitchen opening onto the dining room. He would also like to develop a catering business (with perhaps a boutique) and offer a number of comfortable rooms. "Today," he explains, "my establishment offers 8 rooms rated 2 stars. In my future establishment, I'd like to move upmarket while reducing the number of rooms available, a bit in the spirit of chambres d'hôtes." Julien Lépine hopes to set up shop in late 2017, early 2018.
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