Boris HARISPE

Chef : 1 restaurant The young and talented Boris Harispe is at the helm of L'Abissiou, a 2-toque restaurant near Les Halles in Les Sables-d'Olonne.

Presentation

After tasting a yoghurt ice cream, Boris Harispe was predestined to become an ice cream and chocolate maker. But after setting foot in a kitchen during an internship, the teenager changed his mind: he was going to be a chef. To this end, he obtained his technological baccalaureate in reception, cooking and dining at the Lycée Hôtelier d'Avignon.

In 2010, the young commis sharpened his first knives at Pierre Reboul's in Aix-en-Provence. "A wonderful mad scientist who gave me my foot in the door," confides Boris Harispe, who then joined Jean Sulpice in Val-Thorens, then La Villa Madie in Cassis, where he met his future partner and associate, Mélanie Roussy. Together, they continued at Les Morainières restaurant in Jongieux (Savoie), he in the kitchen with Michaël Arnoult, she in the dining room.

The couple then helped open Château Saint-Jean, in Montluçon, and joined Benoît Vidal in Val-d'Isère, before Covid came along. With the health crisis behind them, they decided to take the plunge in 2021, founding L'Abissiou in Les Sables-d'Olonne with a handful of associates. After several positions as second-in-command, Boris Harispe took up his first position as chef at the age of 29. "It was a risky gamble, especially at the time, but in retrospect we have no regrets - quite the contrary. " The gamble paid off, as Gault&Millau immediately rewarded them with a fine 14/20 rating and awarded the chef the Cuisine de la Mer 2024 trophy for the region.

B. G.