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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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Camille LORIDAT

Camille LORIDAT

Chef : 1 restaurant
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Presentation

"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.

Biography & Awards

Its restaurants

Open
Épicéa
12
/ 20
Gourmet Restaurant
Épicéa
Address 25000 BESANÇON
Chef Camille Loridat
Cooking Cuisine d'auteur | French
Budget 38 € to 65 €

Its recipes

Strawberry, goosefoot & flax
Dessert
Strawberry, goosefoot & flax
Camille and Bastian Loridat are keen to make the most of local flora, as in this strawberry recipe to which they have added égopode, a wild plant found in undergrowth.
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