Florian PUGLIA

Chef : 1 restaurant

Presentation

"My two grandmothers gave me a taste for cooking. One is Italian, the other French. They gave me a wonderful playground."Florian Puglia enrolled at the Lycée des Métiers Hôteliers Quercy-Périgord, in Souillac (Lot), and did his first notable internship at Stéphane Chambon's Pont de l'Ouysse, in Lacave (Lot). After graduating with a BTS in tableware, the apprentice knew what he wanted: to specialize in gastronomy. In 2016, the young commis took the plunge at L'Atelier de Jean-Luc Rabanel in Arles. "I learned rigor and precision there, everything I wanted."

In 2017, convinced he had made the right choice, he continued his exploration of French gastronomy in Toulouse, at chef Nicolas Thomas' La Promenade, then, in 2019, at Jérémy Morin's L'Aparté. There, he meets Julie Vedrenne, his future partner and associate. After a stopover at Saint-James in Bordeaux, he and her founded Roselières in 2022 in Saujon (Charente-Maritime). "Onthe culinary front, I was a little frustrated. I wanted to blossom and let my instincts lead me. I could only do that by opening my own restaurant. Gastronomic, of course.

Chef-owner at the age of 24, Florian Puglia defends a daring plant-based cuisine. "I even offer a hay-based dessert. When I started out, I was full of ideas, but I had trouble trusting myself. Today,I let myself be guided by the local producers and carried along by inspiration." An authenticity that pays off: as soon as it opens, Roselières is doubly toasted!

B. G.