Éric VIDAL

Chef : 1 restaurant

Presentation

Éric Vidal made his debut at La Toque Blanche, in Tulle (Corrèze), in the late 1980s. During an end-of-season party at Roland Mazère's, in Le Centenaire (Dordogne), he fell in love: "I said to myself: " As soon as he finished his apprenticeship, he was hired and worked there for seven years. At the same time, the young chef worked at L'Auberge des Templiers, in Boismorand (Loiret), and at the Grand Hôtel de Saint-Jean-de-Luz .

In 1995, after completing his military service, he returned to Le Centenaire, where he met his future wife Magali, herself a chef de partie. Éric Vidal worked his way up through the ranks, alternating between different establishments. He became second chef at the Hôtel du Golf in Courchevel, before landing his first position as chef at the Domaine de Joinville in Eu (Seine-Maritime).

Two years later, Roland Mazère learned that Éric Vidal was leaving Normandy, and offered him the position of sous-chef at Le Centenaire. He stayed for four years, before leaving to manage the kitchens at Ferme du Chozal, in Hauteluce (Savoie). We were doing really well," he says, "but my wife and I decided it was time to settle down. In 2005, the couple became the owners of L'Essentiel, in Périgueux. In 2022, Gault&Millau praised their"very fine gastronomic cuisine, which revolves around four adjectives: classic and modern, lively and colorful", and awarded them 3 toques and the Techniques d'Excellence Nouvelle-Aquitaine trophy.

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