Eloi SPINNLER

Chef : 1 restaurant

Presentation

Here's a chef who doesn't just have a young man's head, but a very well-shaped one. Because Eloi Spinnler has surrounded himself with the right people to bring his crazy project to fruition. Martin Pellet and Youssef Chraibi, co-founders of La Brasserie Fondamentale (LBF), for the business; Studio Avenir for the graphic identity; and Friedmann & Versace for the whimsical interior design. Well done, because he was able to imagine and bring to fruition an innovative concept that aims for zero waste.

Well done, because he took the time to build himself up, to roll his hump. A graduate of Ferrandi, he has travelled extensively (as far afield as Australia), working at some of the world's finest restaurants (La Tour d'Argent and Alain Ducasse at the Plaza Athénée, among others) and with young chefs (Juan Arbelaez). And he's done it well, too, because he's drawn from this background a technical mastery and a conviction: to move towards a committed cuisine, because he has a very precise vision of the future and seems to set no limits to his ambitions.

But don't expect him to sin from pride at his table Orgueil. He keeps all the necessary humility on his plate to score a few good points. He doesn't hesitate to reinterpret pithiviers, demonstrating his perfect technical mastery; he twists banal croquetas, revamps a mashed potatoe, cooking with peelings, making his own condiments, slowing down the cooking process... His cuisine is virtuous, clever, skilful, confident and resolutely committed.

At Orgueil, then, there are two atmospheres, two tables: one bistro-style, the other more gastro, conceived as a speakeasy hidden behind a mirrored door - and offering a direct view of the kitchen. and offering a direct view of the kitchen and Eloi Spinnler's small team; one feeding the other through a clever game of ping-pong, helping to reduce waste.

S.B.