Camille LORIDAT
Chef : 1 restaurant
"My parents aren't restaurateurs, but my mother cooks very well. In fact, she sometimes works on receptions for several hundred people. "A passionate cook from an early age - as soon as I heard noises in the kitchen, I'd come running " - the young woman embarked on a career in catering as soon as she finished third form.Then, like her future husband Bastian Loridat, she decided to specialize by obtaining a degree in international gourmet restaurant management.
After internships at La Cheneaudière, Le Charlemagne and Hostellerie Bérard, she spent just over a year at the prestigious Tour d'Argent, under Laurent Delarbre and then Philippe Labbé. "A great experience, before spending a few months in the pantry at Anne-Sophie Pic, then 18 months as chef de partie at Le Royal d'Évian."
In 2019, the young woman, fueled by the same appetite for self-improvement as her partner, will accompany him to Norway, as chef de partie at Credo in Trondheim. "It was a very enriching experience at a place that has two farms, one for cows, the other for vegetables. It was also a great opportunity to improve my English."
On her return from Norway, Camille and her husband shared the position of chef at Florent Ladeyn's Bierbuik-Bloemeke in Lille. It was here that the Loridats decided to open their own restaurant, Épicéa, in Besançon. "Our restaurant is just like us: friendly, as respectful of the environment as possible, and we are committed to promoting local produce in our cuisine, which is both simple and close to the product. " Gault&Millau immediately congratulated them, awarding them the Jeune Talent Bourgogne-Franche-Comté trophy.
F. T.
Its restaurants
Its recipes
