Manon GORSSE

Chef de service : 1 restaurant

Presentation

At the age of 15, Manon Gorsse took her first steps in the restaurant business as a waitress at Le Petit Léon, in Saint-Léon-sur-Vézère (Dordogne). She then enrolled at the Lycée Hôtelier de Gascogne in Talence, and completed her international training with an Erasmus internship at The Villa brasserie in Saint-Julian's, Malta.

In 2016, she headed for Switzerland, to the Vieux-Chalet in Champéry, as head waitress. Thereafter, the young woman worked season after season at La Cordée des Alpes (Verbier) and Les Glycines (Dordogne). "It's a job that's allowed me to travel, to do winter seasons in the mountains and summer seasons by the sea."

In 2021, she returns to Le Petit Léon as manager. Then, the following year, chef Julie Buquet, whom she had met at Les Glycines, told her about her restaurant project. "SinceI'd always worked on a seasonal basis, but was beginning to feel the need for something more stable, I decided to take the plunge. Since then, she has been in charge of the dining room at Le Boïdicou in Thonac, while Julie Buquet and Benjamin Gourdon work equally hard in the kitchen. Everything is made on site, nothing is wasted.

Manon Gorsse accompanies this committed duo to spread the word in the dining room. This dynamic young woman was awarded the Jeune Talent Service en Salle Nouvelle-Aquitaine 2022 trophy. "I couldn't believe it at first, I thought my bosses were playing a joke on me. It comforts me in my job, apparently I do it well!"

I.B.