International
Adrien DESCOULS
Chef : 1 restaurant
Why did Adrien Descouls turn to cooking? "Gourmandise!"he asserts. After an apprenticeship at Château de Codignat, with MOF Stéphane Dupuy, he headed for Vienne to join Patrick Henriroux at La Pyramide.
Adrien then moved on to a series of fine establishments: l'Amphitryon, with Yannick Delpech, Christian Têtedoie, in Lyon, then the Ritz, with Michel Roth. In 2013, he joined the Cinq brigade at Éric Briffard's George V."I was captivated by this cuisine, which looked incredibly simple at first glance, whereas it's full of incredible know-how and techniques. "
In 2018, a few months after emerging as a semi-finalist from season 9 of "Top Chef", Adrien Descouls moved to the Alpes-Maritimes with his family. There, he opened Origines, in Le Broc, south of Clermont-Ferrand. The house specialty: working with river fish throughout the year according to spawning periods.
But the timing is bad, and one crisis follows another: "When I opened my business, I had to deal with the yellow vests, the SNCF strike, then the Covid. I came very close to filing for bankruptcy," confides the chef. Fortunately, he quickly gained the support of his guides and peers. After awarding him 2 toques in his first season, Gault&Millau presented him with the Cuisine de la Mer, des Lacs et des Rivières Auvergne-Rhône-Alpes 2022 trophy. "It's a trophy that means a lot to me, because it's a recognition of our know-how."Finally, the Guide Jaune will award him 3 toques in 2023.
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