Frank RENIMEL

Chef : 1 restaurant

Presentation

"It waswhen I saw the pleasure people were taking at the table during family meals that it inspired me to take up cooking."At the age of 13, Frank Renimel already knew he wanted to make a career out of it, so he entered the Lycée Hôtelier in Toulouse, then went on to Montpellier, where he obtained his BTS.

In the meantime, he trained with some of the greatest names in French gastronomy, including the Pourcel brothers, Gérard Garrigues, Dominique Toulousy and Bernard Coussau.Michel Guérard was the very first to welcome him into his kitchen:"I was in the dining room when he asked if any of us wanted to move into the kitchen. I raised my hand. I didn't have my outfit, so he lent me his jacket and pants. So I started my training with Michel Guérard's name on my jacket!"

Frank Renimel earns his first chef's position at the Relais de Pigasse, Ouveillan (Aude), in 2003, and with it the full attention of Gault&Millau. The Guide Jaune awarded him a 14/20 (2 toques) rating in 2006.

In 2007, with his wife Isabelle, he opened his own restaurant, En Marge, in Toulouse. Gault&Millau rewarded his talent with 2 toques in the very first season, and awarded him Grand de Demain in 2012. That same year, the chef decided to move to Aureville, 15 minutes from the city center. A good idea that was accompanied by 3 toques and the Gault&Millau d'Or Nouvelle-Aquitaine in 2015.

"Above all, we have fun. We do what we love with passion, without following fashions. I don't want to fall into a rut. I'm all about spontaneity. Too much thought kills the dish," Frank Renimel likes to say. I play a lot with textures and temperatures. There's a cold mashed potato or artichoke dessert on the menu. I don't put up any barriers. We take risks all the time. "

B. G.