Elouan TRÉHIN
Chef : 1 restaurant In Quissac, the Auberge de Quissac run by chef Elouan and Léa is becoming a rising star in the South of France, with its terroir, ambition and evolving cuisine.
Presentation
Elouan, a Breton born in Salon-de-Provence, and Léa, a native of the Hérault region, have transformed their little inn in Quissac into a well-known address. They've been in business for three years, with Elouan in the kitchen and Léa in the dining room.
" We felt the time was right. Everything was going well, but listening to our customers, we decided it was time to assume our ambitions " Self-taught, Elouan builds an instinctive cuisine, with no fixed codes, driven by a taste for the product and great simplicity. "For two years, we had limited ourselves to bistro-style cooking... It was only gradually that we became aware of the house's potential .
From bistro to more ambitious kitchen
Their move to Quissac owes a great deal to chance and chance encounters. After seasons in the mountains, notably in Megève and Saint-Gervais-les-Bains, they decided to settle in the South, between Languedoc and Drôme provençale. They fell in love immediately.
"The first visit was the right one... half an hour from Montpellier, half an hour from Nîmes, it was perfect " Very quickly, local and visiting customers became attached to their cuisine and encouraged them to go further. Nîmes, Montpellier, Alès and Avignon became regular points of origin.
A conscious move upmarket
With this dynamic in mind, the couple are developing their offer. A single menu, in six or seven courses, is now the order of the day, for greater precision and consistency. Elouan remains alone in the kitchen, intent on raising the bar even higher.
The menu is also opening up to fine produce, from Breton lobster to Atlantic fish direct from the auctions, with a renewed focus on high standards. A natural evolution for a restaurant that is gaining in maturity, without losing its original spirit.
Biography & Awards
His restaurant
