Kévin DE PORRE
Chef : 1 restaurant Kévin de Porre, chef at the Contraste restaurant in Paris, creates a sincere, plant-based cuisine that reflects his Catalan roots and a career spent working with the best.
Born in Creil in 1992, Kévin de Porre spent his childhood in Céret (Pyrénées-Orientales), near the Spanish border. It was here that he developed his vocation, surrounded by a family who often worked in the kitchen: his mother, grandmother and grandfather, who prepared paëlla every weekend. Yet, at the age of 16, he still considered cooking a simple passion, which he nurtured by going to the vegetable garden after school, or by decorating plates with surplus food. at the time, Kévin de Porre was dreaming of becoming an interior designer, then a landscape gardener. He discovered cooking as a profession during a third-year internship in a restaurant. He trained in Perpignan, then at the Ferrandi school in Paris, where he obtained a professional bac.
Contraste, an adventure of friendship and trust
In 2012, he joined the kitchens of the Shangri-La under Philippe Labbé for a year, and continued at the Plaza Athénée in 2013, where he spent two years. "We were very 'natural', as Alain Ducasse says," he testifies. In 2016, Kévin de Porre joined Kei Kobayashi's team, until 2019. There, he progressed from demi-chef de partie to sous-chef.
In 2019, the restaurant Contraste opens its doors. This establishment belongs to Stéphane Manigold's group, and he launches it in partnership with his best friend Erwan Ledru, whom he met at Ferrandi. " We know each other like the back of our hand," he confides. Today, Contraste showcases a cuisine that is close to the land, where vegetables are used in their entirety, embodying the Catalan chef's close relationship with nature. Gault&Millau immediately awarded them 2 toques.
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