Johan THYRIOT

Chef : 1 restaurant

Presentation

Was it because he grew up with two parents who were civil servants, or was it simply a desire to be supervised? In any case, Johan Thyriot admits that, over and above his obvious interest in the profession, he immediately appreciated the hierarchical structure in the kitchen. " At school, I wasn't a bad pupil, but sitting around all day wasn't easy for me," he confides.

Once he had passed his professional bac, the young man, who describes himself as very Cartesian, left his native Lorraine to join Christian Willer's teams at Le Martinez in Cannes. In this large brigade, the work is demanding, but Johan Thyriot, who quickly memorizes the techniques he is taught, makes rapid progress. In 2002, a short hop east took him to Èze and the eagle's nest of La Chèvre d'Or, where a certain Philippe Labbé was then in charge. "The chef enabled me to make enormous technical progress. And it was thanks to him, a few years later, that I was able to realize my dream by joining Michel Bras in Laguiole." He spent a few seasons in Aubrac before taking up the post of head chef at his Toya restaurant in Japan. "An unforgettable experience."

In 2012, accompanied by his wife, Johan Thyriot returned to France and opened MEO (for "Moment, Emotion, Osmose") in Tarascon, where Gault&Millau quickly distinguished him with the title of Grand de Demain. The adventure would last almost four years before the opportunity arose to take over the kitchens at Les Cures Marines, in Trouville, in early 2016, where he would again win 3 toques. "Unfortunately, the directions we were being asked to take no longer suited me and, at the end of 2020, I left Normandy."

Now he's settled in the heart of the Drôme, in the superb Domaine du Colombier where Julien Gleize was Grand de Demain and where Jean-Michel Bardet scored a fine 16/20 in 2022. "I'm lucky enough to have the support of an owner, Jean-Pierre Bedel, who gives us the resources we need to succeed. It's an exciting adventure I'm about to embark upon", admits this pepper enthusiast with infectious enthusiasm. Gault&Millau maintains the establishment's 3 toques and awards it the Techniques d'Excellence Auvergne-Rhône-Alpes 2024 trophy.

F. T.