Gabriel GRAS FERNANDEZ
Chef : 1 restaurant Trained at Michel Sarran, Apicius, Ledoyen, Cobéa and La Table du 11, Gabriel Gras-Fernandez opened Fana in 2024 with Jorice Sardain, offering creative seasonal cuisine based on local produce.like many chefs of his generation, Gabriel Gras-Fernandez didn't follow the classic hotel school route. " I grew up in Ariège, with a farmer father and a schoolteacher mother. We obviously had access to good produce, and meals were an important moment for us, but my parents pushed me towards a BTS in industrial design, which I obtained but without enthusiasm. So, at the age of 22, I decided to change careers.
Training with top chefs
Gabriel embarked on a CAP (vocational training certificate) in cooking, and worked with Michel Sarran. "It was quite a shock for a beginner like me," he recalls. He continued in Paris with a CAP Pâtisserie at Ferrandi, alternating with Jean-Pierre Vigato at Apicius . "It was an incredible place to work, with superb cuisine. I then crossed the Champs-Élysées for a commis position, this time in the kitchen, at Ledoyen, with Christian Le Squer. an intense 18 months, with a lot of work and pressure, but during which I learned a lot. "
Brigade experience and first responsibilities
After a short stint of a few months at Contresens, Annecy (Laurent Petit's annex), Gabriel returned to Paris to join Cobéa, in the 14ᵉ arrondissement, alongside Philippe Bélissent. There, he held the position of chef de partie in the pantry. "I kept excellent memories of Cobéa, where I also made friends with Jean-BaptisteLavergne-Morazzani (editor's note: future Grand de Demain). "
A few months later, Christian Etchebest offered him his first chef's position when he opened a new Cantine du Troquet on rue Daguerre.A year later, Jean-BaptisteLavergne-Morazzani (La Table du 11 in Versailles) invited him to open his Bistrot du 11, the annex to the 3-Toques restaurant. "It was there that I met Jorice Sardain, head pastry chef at the gourmet restaurant. Our paths diverged a little after that, but I managed to convince him to join forces with me to open Fana in 2024. It was a difficult start, as we opened just before the Olympic Games, but today we're happy with the footfall, especially in the evenings. "
The first "Terroir d'Exception" trophy was awarded for this cuisine based on local produce and carefully-crafted desserts.
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