Carla Kirsch LOPEZ
Chef : 1 restaurant
Inspired by her mother's cooking and her father's knowledge of French cuisine, Carla Kirsch Lopez passed her CAP in Mexico, then flew to France to enter the Institut Paul Bocuse in Lyon. Problem: "At the time, there was no English-language training, so for a year I babysat and, at the same time, took French classes. "
Once accepted into the school, she did internships at La Réserve Ramatuelle, then at Maison Troisgros. After four months at the Saisons by David Tissot application restaurant, the young woman left for Malaysia as an assistant chef trainer. On her return to France in 2017, she joined Monsieur P restaurant in Lyon, working with Institut alumnus Florent Poulard. "It allowed me to see how to open a restaurant, from the initial problems to the opening."
In 2020, Carla Kirsch Lopez and her partner Vincent Gerbelli were looking at restaurants for sale, " out of curiosity" . A space caught their eye, but the Covid crisis upset their plans. " The same year, the couple received the Gault&Millau Jeunes Talents Award. " It was a huge boost and a real relief for us and the restaurant," she confides. And so, in 2021, the Alebrije restaurant opened, now a temple of Mexican cuisine in Lyon.
I. B.
