Boris CHAPON

Chef : 1 restaurant

Presentation

Boris Chapon is a pastry chef, but he's also passionate about cooking. "I love both equally, which is fortunate," he explains. That's why he first turned to cooking at the Alesian restaurant Épices & Tout. Then, in 2015, he took up pastry-making with Nîmes-based Jérôme Nutile. " He taught me precision, rigor and meticulous work. "

Boris Chapon then moved on to Corsica, where he worked alongside Jean-Luc L'Hourre at the Hôtel Marinca. He then headed for the Luberon to join Édouard Loubet, who taught him to work with aromatic herbs. "My cooking today is very closely linked to Loubet's," confides the pastry chef. Finally, after a spell with Julien Marseault, in 2019 he will join Michel Kayser's Alexandre restaurant in Garons.

In 2020, he will be one of the chefs supported by the Gault&Millau Endowment for Young Talents."In the middle of Covid, it was unhoped-for," he recalls. With his partner, Isla-Luna Vegas, he decided to launch Lou Bi in Alès. The chef has since been awarded the Gault&Millau Occitanie 2022 Pâtissier trophy, and is featured in the 2023 edition of book 109 - Le Sang neuf de la gastronomie française."I wasn't expecting it at all, it was a real boost."

I.B.