Bernard MARILLER

Chef : 1 restaurant

Presentation

Bernard Mariller doesn't consider himself a cook, but an innkeeper. "As a child, I dreamed of welcoming stagecoaches, looking after horses and feeding travellers. I wanted to entertain."He soon got into the business, starting at the age of 16. "In 1976, it was the hard way. But I never gave up," he recalls. Two years later, he joined La Tour Rose, in Lyon, as an assistant to Philippe Chavent.I was thrilled," he says, "because it was the kind of cuisine I'd always imagined, innovative and with beautiful products."

The chef went on to work with some of the greatest names in the field: Jacques Lameloise in Chagny, the Troisgros brothers in Roanne, Joël Robuchon in Paris. He then became sous-chef at the Le Lana hotel in Courchevel, then at Nicolas Tournier's château in Isère. "But it was no longer possible for me to work in season."In 1988, he settled in Boismorand, Loiret, as chef at the Auberge des Templiers.

Three years later, in 1991, he and his wife opened Le Gourmet de Sèze in Lyon. After a few months of doubt in 2001, followed by a move in 2015, the chef celebrates the 31st anniversary of the establishment in 2022. That same year, he was awarded the Techniques d'Excellence trophy at the Gault&Millau Tour Auvergne-Rhône-Alpes.

I.B.

Biography & Awards

1960 naissance à Charolles

1979 chef de partie chez Jacques Lameloise, à Chagny

1988 chef à l’Auberge des Templiers, à Boismerand

1991 ouverture de son restaurant Le Gourmet de Sèze, à Lyon

2022 Trophée Excellence