Florent PRESSE

Chef : 1 restaurant

Presentation

Born in 1988, Florent Presse is the pure product of a vocation: "I've wanted to be a chef ever since I was a little boy."It was when he remembered his father's passion for cooking, Sunday chicken and veal escalopes à la crème, that his chef's instincts took shape. And yet, in his family, everyone works at the hospital. So, in 2004, the young man set off to learn the trade at the CFA Médéric in Paris. He graduated four years later, with a number of apprenticeships under his belt.

His first job was as demi-chef de partie at the Pavillon Henri IV in Saint-Germain-en-Laye. A year later, he worked at the Atelier Joël Robuchon:"It taught me a lot of things." In 2009, Florent Presse turned to the kitchens of Eden Rock, in Saint-Barthélemy.

In 2010, back in mainland France, he continued to focus on the grandes maisons. Guy Savoy welcomed him to his restaurant Les Bouquinistes (where he met Arthur Péran, who became his best friend), before opening the doors of the gastronomic Restaurant Guy Savoy, where he worked as chef de partie. A momentous experience that ended a few years later. "I still wanted to travel," he says.

After a spell as sous-chef at the gastronomic restaurant Les Barmes de l'Ours in Val-d'Isère, Florent Presse indulged his wanderlust by becoming sous-chef at the St. Regis Bora Bora. He then moved on to Brittany and Arthur Péran, who opened a hotel-restaurant. The duo called on Romain Le Guillou, a childhood friend of Florent's, and together they opened Le Rackham, in Roscoff (Finistère), in November 2014: "It allowed me to work on the cuisine that is now mine." They immediately earned 2 fine toques, but Florent Presse wanted to go further.

In 2019, Bô-tannique opens its doors in Bordeaux. A restaurant in the shape of a promise, for the man who never stops repeating that this is first and foremost a "family affair". Gault&Millau awarded him a Jeune Talent trophy and a mark of 14.5/20, celebrating a cuisine very close to the 3 toques.

T. L.