Eddy CREUZÉ

Chef : 1 restaurant

Presentation

I represent the fourth generation of restaurateurs," says Eddy Creuzé. My great-grandparents ran a truck stop on the Route 7: the Hôtel de Paris, nicknamed Chez Mariette." In September 1967, his parents organized a wedding there, but just as his mother was about to serve a filet of beef Wellington, little Eddy was born. "It's a dish I still offer on the menu today!"

Eddy Creuzé was initially destined to become a carpenter, but his father didn't approve. One fine day in 1982, on their way back from Spain, they stopped off at the Maison Pic in Valence, then run by Jacques. The teenager tasted a pan-fried escalope of foie gras. That's when it all clicked! In 1983, as an apprentice, he trained at L'Auberge de Condé with Alexis-Émile Tingaud. In 1987, he took his first real steps in the kitchen at Barbizon in Belgium, before doing his military service with the French Ministry of Defense.

Free of all obligations and thanks to his former training master, Eddy Creuzé met Jacques Le Divellec, nicknamed "L'Homme de la mer" - his fish table was then considered one of the best in Paris. Impressed, he joined his kitchens in the Invalides district of Paris, before taking over from Pierre Paumel at La Table des Maréchaux in Fontainebleau in 1992.

"Before I set up, my father wanted me to manage his restaurant from A to Z, going through all the trades, so that I'd be well aware of the realities. "In 1995, Eddy Creuzé opened his first restaurant, Chez Mariette, named after his great-grandmother. Over twenty years later, in 2007, he took over the Auberge du Bas Pringy. After major restoration and refurbishment work, he renamed the establishment L'Inédit, with the intention of orienting it towards gastronomic cuisine.

In 2018, the chef returned to his first love: bistro cuisine. He founded Le Bistro de la Grande Maison, just outside Melun, in La Mée-sur-Seine (77). In this former hunting lodge set in a 2-hectare park, everything is homemade, from the bread to the ice cream. With a passion: "Being a great lover of truffles, I use them in every sauce, from aperitif to dessert. It's the common thread running through my cooking, even if not everything is based on this ingredient." Gault&Millau will award him 2 toques in 2023.

B. G.