Marvin LANCE

Chef : 1 restaurant

Presentation

"Why did I turn to this profession? Family meals!" exclaims Marvin Lance. Although he already loved cooking, it was during his apprenticeship with Jean-Pierre Crouzil, in Plancoët (Côtes-d'Armor), that he really developed a taste for it. "That's when I made the decision to do this job," he adds.

On leaving school, he got his first job at Le Pergolèse in Paris: "I got my foot in the door thanks to Stéphane Gaborieau. I went to see him during my bac pro; he didn't have room for an apprentice and took me on as an employee." In 2013, he joined Thibault Sombardier in Paris as a commis, "an intensive training course in fish". He left as chef de partie and joined Julien Gatillon's brigade at the 1920 Domaine Rothschild in Mont d'Arbois: "It was a real test for me, I did a year on fish and then meat." In 2018, when the 1920 relocated to the Four Seasons, he was promoted to junior second.

Since October 2020, Marvin Lance has been chef at Saint-Nicolas, a restaurant in the Megevan hotel Au Coin du Feu. "We've upgraded the hotel's restaurant and breakfast area. My boss, Nicolas Grivet, gives me carte blanche, so I make the cuisine I want, between sea and mountains", he explains. The hotel will soon have 18 additional rooms and a gourmet restaurant. Le Saint-Nicolas, meanwhile, will return to being a traditional restaurant.

I. B.