International
François-Xavier SAILLY
Chef : 1 restaurant
Born into a farming family, François-Xavier Sailly says he is deeply attached to his roots, to the land where he grew up, and where he now thrives professionally - even if he didn't always set out for the restaurant business. even if this graduate of a BTS in agri-supplies sales was not always destined for the restaurant business - alongside his partner, Laurie Graux, co-manager of the establishment.
Established in the last example of a salt granary in France, listed as a historical monument, the couple wanted to pay tribute to this bay of the Somme by naming their restaurant Schorre: "Schorre is a synonym for salt meadows, or mollières in Picard, the strip of land covered by the sea during high tides. From the dining room, and even more so from the terrace, you can see the schorre right there in front of you," explains François-Xavier Sailly.
The project took a long time to take shape for the young couple - the chef has just turned 30 - as the building had to undergo a major renovation campaign to be converted, in part only, into a restaurant. Our table is located on the top floor of this former salt storehouse," he recalls. Our cuisine is inspired by my time with Adrien Descouls, near Clermont-Ferrand, and Florent Ladeyn, at the Auberge du Vert Mont. These two chefs have taught me a lot. "
F. T.
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