Franck QUINTON
Chef : 1 restaurant Franck Quinton, chef at the Manoir du Lys in Bagnoles-de-l'Orne, is the embodiment of a family tradition of local cuisine, where mushrooms have become his signature.
"In my family, we've always loved to eat, and meals together were often an opportunity to talk about recipes.My father was a pork butcher, as were my two grandfathers, so I was brought up in an atmosphere of good food. " Franck Quinton's roots are solid, nourished by a culinary heritage handed down from childhood.
From Paris to the Lutétia before returning to Normandy
At a very early age, an uncle opened the doors of gastronomy to Franck Quinton. Jacques Hébert, then at the Sofitel Bourbon, guided him towards his first professional experience. Then came the Lutétia, under Jacky Fréon: " Those were my first steps into the world of Robuchon. "Seven years in Paris forged his expertise before returning to his roots in the Andaines forest , where the Manoir du Lys awaits him.
His father saved this Anglo-Norman villa from ruin. A visionary, he turned it into a daring hotel-restaurant, long before the marriage of gastronomy and hospitality became fashionable. "Customers still rave when we tell them it was all done 25 years ago. "Franck accompanied his parents for over ten years before officially taking over the kitchen in 2004.
A cuisine rooted in the terroir and local produce
Right from the start, he established a direct relationship with local producers: breeders, market gardeners, craftsmen. " I didn't wait for this to become fashionable. My grandfather used to fetch his pigs from the farm, and my parents were already doing the short circuit. "This sense of product is coupled with a singular passion: mushrooms. With the help of a mycologist, he has turned them into a veritable signature. "Today, many customers come for these dishes with mushrooms. "
Three toques later, his cuisine still exudes the sincerity of a man of the soil, curious and loyal to his region. His brother-in-law Yvon is in charge of the dining room and sommelier, and his children and even his granddaughter are gradually getting involved. A family adventure that allows him to devote himself to what he loves most: cooking.
" I received my first trumpets this morning. Since then, I've been thinking about how I'm going to prepare them tonight! " This sentence sums up the man himself: a chef of the soil, rooted in his roots and always inspired.
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