Dorian WICART

Chef : 1 restaurant

Presentation

"When I was 5, I wanted to be a chef; when I was 12, I wanted to have my own restaurant," explains Dorian Wicart. It was this "evidence", no doubt, that led him to La Tour d'Argent, where he apprenticed under Jean-François Sicallac, then became chef de partie at just 19 years of age. Passionate about his work, he spends his days there; "in theafternoons, instead of going on break, I was with the pastry chef", he recalls.

In 2003, Dorian Wicart became chef de partie, then second de cuisine at La Marée in Paris, under Gérard Sallé, before joining MOF Bernard Leprince. It was during this period that he took part in a number of competitions and made a name for himself.

In 2009, he took charge of the kitchens at Charlot le Roi des Coquillages in Paris, followed by the Warwick Hotel the following year. In 2012, he felt the need to leave"the hustle and bustle of Paris", and joined the Dolce Chantilly.

In 2015, Dorian decided to go independent with his wife Julie and bought La Grange aux Loups, in Apremont (Oise). Two years later, he was awarded the Jeune Talent Gault&Millau trophy and received his 1st toque. After a 2nd toque in 2020, he was awarded the Tradition d'Aujourd'hui trophy in 2022. "Gault&Millau has been with us since the beginning; being followed by professionals and a recognized guide motivates us," he enthuses.

I.B.