Guillaume SOURRIEU

Chef : 1 restaurant 3-toque chef Guillaume Sourrieu transcends seafood at L'Épuisette, a restaurant perched on a lookout at the end of Marseille's Vallon des Auffes.

Presentation

"I had two passions, skiing and cooking. In secondary school, a principal education advisor strongly recommended that I choose the latter", says Guillaume Sourrieu.says Guillaume Sourrieu, who went on to study at the Ecole Hôtelière de Nice, where he passed his CAP and BEP with flying colors. Keen to get his hands dirty in the big houses, he sent his CV everywhere. Bernard Loiseau replied. "So I started my career with him, in Saulieu. His approach was simple: 'You either do it right, or you don't do it at all. " In 1985, the young commis continued at Le Petit Nice, working alongside Jean-Paul Passedat, until his military service, which he performed as a private chef.He served as private chef to a five-star general, who awarded him the National Defense Medal.

In 1987, Guillaume Sourrieu joined Pierre Troisgros' brigade in Roanne. " In 1989, the chef de partie ventured to the mountains, more precisely to L'Auberge du Père Bise, in Talloires. " In 1991, he was appointed chef at Les Fermes de Marie, in Megè;ve, and continued in this vein in 1997 at La Réserve de Beaulieu (Alpes-Maritimes), then at Hôtellerie du Bas-Bréau, in Barbizon.

A family tragedy prompted him to return to Marseille, where L'Épuisette owner Bernard Bonnet took a liking to him and offered him the chance to take over the kitchen in 1999. " In his dishes, the chef celebrates fish in all its forms, recycling waste as much as possible, thus limiting waste. In the same spirit, in 2020 Guillaume Sourrieu founded Timon & Sourrieu, a company specializing in aperitif jars. Gault&Millau awarded him the Cuisine de la Mer trophy for the PACA region in 2016, crowning him with 3 toques.

B. G.