Lucas DUMELIE
Chef : 1 restaurant Trained by Georges Blanc and René and Maxime Meilleur, Lucas Dumelie now thrives on working with the finest fish from Lake Geneva in his Sechex-nous restaurant in Margencel.While many of his peers remember a passion for cooking as far back as primary school, Lucas Dumelie admits that, for him, the sacred fire that drives him today came a little later, in ninth grade.cole, Lucas Dumelie admits that, for him, the sacred fire that drives him today came a little later, in ninth grade. "I then entered the lycée hôtelier in Angoulême, my hometown, and my interest in cooking grew steadily as my apprenticeship progressed. "
Perfecting his pastry skills with Rémi Martin
He completed internships on the Ile d'Oléron and in Spain, obtained a "mention complémentaire" in pastry-making at the restaurant of the Cognac house Rémy Martin, then joined Georges Blanc's group as an apprentice, first at the Ancienne Auberge, then in the grand maison. "I obviously learned a lot in Vonnas: the art of cooking, the fine sauces.I stayed there for three years, occupying just about every position. "
His partner, from a large fishing family
With a taste for haute gastronomy, the young man left the Ain to join the Meilleur family in Saint-Martin-de-Belleville, where he stayed for four years and met his future partner, Manon Moleins-Plassat, then restaurant manager at Simple & Meilleur, the bistro. "At the end of 2023, we decided to strike out on our own with the opportunity to open our own restaurant on the port of Séchex. Manon comes from a family of fishermen, and today, of the fifty or so who work on the lake, four of them fish exclusively for us. It's a real luxury."Trout, Arctic char, pike, catfish... the chef works exclusively with freshwater fish, in a style that is both personal and direct.
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