Boris CAILLOL

Chef : 1 restaurant

Presentation

Boris Caillol's career began in Norway in 2009. "I went there one summer to work as a dishwasher, and at the end of the season, I gave them a hand in the kitchen," he recalls. After obtaining his CAP, he began a career rich in experience, working with Gérald Passedat at Le Petit Nice in Marseille, Maison Troisgros in Roanne, and Azimut in Courchevel. When he's not in France, the chef returns to Norway for summer seasons as sous-chef at the Hotel Geiranger, before returning to Jean Sulpice. It was there, in Val Thorens, that he met Coralie Semery, his partner and business partner.

In 2015, the chef moved to Domaine de Manville, in Les Baux-de-Provence, for a year. Then it was off to Sion, Switzerland, to work alongside Damien Germanier. After a final trip to Norway and a season at the Chalet des Praz in La Clusaz, he and his wife set up the Ébullition restaurant in Montpellier.

Gault&Millau awarded him 1 toque in his first year, with the 2nd coming very quickly. His work was also rewarded in 2022 with the Cuisine de la Mer, des Lacs et des Rivières trophy for the Occitanie region. Alone at the helm, the couple say they are"very touched" by this title. "It's still very hard to manage this launch and this project as a couple. This kind of award shows us that we're not doing it for nothing", confide the two restaurateurs.

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