International
Bastian LORIDAT
Chef : 1 restaurant
The young chef at Épicéa (he will turn 30 in 2024) is not a man to cut corners. Bastian Loridat holds a scientific baccalaureate (with honors), and took the time to obtain a BTS in hotel and restaurant management, followed by a degree in gourmet restaurant management, before really setting foot in a kitchen.
In 2016, he spent six months in the pantry at Michaël Arnoult's, in Les Morainières, Savoie. "At the time, I had already planned the opening of my restaurant with my future wife, Camille Rougnon-Glasson, who has more or less the same background as me and the same desire to progress step by step. " The two young people will spend a year in Norway in 2019 (at Credo, Trondheim) to discover another way of working and improve their English, then a few months at L'Étang du Moulin in Bonnétage (Doubs) before joining Florent Ladeyn's teams in Lille.
"We spent 18 months there, working independently, running the Bloemeke upstairs and the Bierbuik downstairs. An enriching experience, which enabled us to create a menu, manage sourcing, staff and even do R&D for Florent Ladeyn's new restaurants."
Bastian and Camille Loridat were then ready to open their own restaurant. "We took over an old pizzeria in Besançon. The price was affordable for our necessarily limited means. We opened in June 2023 and things are off to a promising start." The proof: Gault&Millau immediately awarded them the Jeune Talent Bourgogne-Franche-Comté trophy.
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