Éric BUISSET

Chef : 1 restaurant

Presentation

Today, you won't find another career path like that of Éric Buisset. At the helm of the Au Souper Fin restaurant since 1987, the chef is celebrating a career spanning thirty-five years.

Born in 1962 in Maubeuge, near the Belgian border, Éric Buisset gave up judo for cooking. "I had a whim: to do this job ", he recalls. After attending the Lycée Hôtelier in Le Touquet, he trained at Hôtel La Marine in Caudebec-en-Caux (Seine-Maritime). But the place was financially unstable, and he decided to leave.

In 1987, at the age of 24, Éric Buisset suggested to his wife that he move to Normandy. "Opening a newspaper, I saw that there was a small establishment for sale in Frichemesnil. The price was ridiculous. I said to Véronique 'we should go for it'", he recounts.

After a difficult start, word of mouth began to spread. In 1989, Gault&Millau awarded him a 13/20 (2 toques) rating. " Neither a Norman inn nor a modern restaurant, but a gentle compromise, put together on the cheap by a young couple setting up home ", describes Christian Millau. Over the years, the chef has made his restaurant a must in the Normandy region. In 2022, he was awarded the Gault&Millau d'Or Normandie trophy.

I.B.