Claire et Maxime VOISIN

Presentation

Claire and Maxime Voisin met at Alain Passard's L'Arpège restaurant in 2010. She was a trainee there, and he was a chef de partie. While this experience made Claire realize that palaces were not for her, for Maxime it was"a gastronomic trigger". While he asserted himself as chef de partie there, the young woman continued her career at La Tour d'Argent, then at Le Spring, in Paris.

In 2013, the couple embarked on a new adventure: opening a short-lived restaurant in Corsica with a couple of friends. "Claire and I had always wanted to have our own restaurant, so this was an opportunity to put our foot down and see if we could do it," explains Maxime Voisin. Four months later, he returned to Paris, where he became chef de partie at Saturne, then second at Gare au Gorille. Claire joined Frenchy, then Juan Arbelaez's Plantxa in Boulogne-Billancourt.

In 2015, their dream came true with the opening of their restaurant De Sel et d'Ardoise, in Orléans. The following year, they were awarded the Jeunes Talents Gault&Millau trophy, followed by the Accueil Loire 2022 trophy. "Being recognized by your peers feels good, it lets you know you're heading in the right direction," confides Maxime. The restaurant closed in 2022, but the couple have not lost sight of their dream of opening a bed and breakfast in the region.

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