Cyril CHOISNE

Chef : 1 restaurant

Presentation

Born in 1979, Cyril Choisne is a Parisian, but spends a lot of time in Brittany and the Ardennes, where he cultivates his passion for "eating well": "It's this diversity that makes me want to be a chef," he confides. In 1997, he entered the École de Paris des métiers de la table, from which he graduated two years later.

Cyril Choisne then joined Guy Savoy's team at the restaurant La Butte Chaillot. He worked there for a few months, before joining La Marée, then Goumard Prunier, and, at the end of 1999, Christian Le Squer's brigade. Le Squer trained him in the kitchen, then in pastry-making and baking: "Before I left him, I tried my hand at every job," he admits. He spent two and a half years there. At the end of 2002, he was hired by Alain Ducasse and Jean-François Piège at the Plaza Athénée: "I wanted to get to know several multi award-winning chefs, each of whom was dominant in their own field. "Driven by this objective , Cyril Choisne then frequented the kitchens of Guy Martin, whose sauces and hare à la royale he praised in particular.

In 2006, he decided to reconcile his professional and personal life, and took charge of the kitchen at Le Cottage Marcadet, a restaurant he would later become a partner in. In 2016, he was awarded the Jeunes Talents Gault&Millau prize. By this time, his plans to open his own restaurant were more advanced than ever. But at the same time, a serious hand accident forced him to put his business on hold. At the end of 2019, Éclipses finally opened, but the confinement disrupted its development: "I had a choice to make: fight or give up," says Cyril Choisne. He chose the first option, and did everything in his power to keep his restaurant going: takeaway sales, pastry-making, etc. " In life, I've always hung in there, always fought," he explains. When the situation stabilized, he rebuilt the restaurant's team, and today, the verdict is in: his career has inspired more than one chef. Gault&Millau awarded him 2 toques in his first year.

T.L.