Michel TRAMA

Chef : 2 restaurants

Presentation

A righteous, pure man! We wouldn't say that Michel Trama is past the age of concessions, because he never was. This proud self-taught former scuba diver has always behaved like a lord in his professional and personal life, without needing to follow the same path or dogmas as those taught in the good schools. This has allowed him to be free, to invent magical dishes that no one else could have produced (his hot foie gras hamburger with porcini mushrooms, his green apple crystalline and his Double Corona Trama, tobacco leaf with pepper, are now legendary), and to twice receive the title of Cook of the Year. For, in addition to all his qualities as a freewheeling chef, this eminent member of the Gault&Millau Academy adds loyaltyto his friends, his guests and his profession, and he never hesitates to recall just how important the yellow guide has been to his career. "I'm a Gault&Millau baby", he never hesitates to remind us.

With Maryse, not just a wife and accomplice, but an inspiring and active muse, he opened his first restaurant in Paris, in 1974, on rue Mouffetard (under the Sur le Pouce banner). At the time, he was not yet a chef, but would become one by necessity, replacing his absent head chef at a moment's notice.

Four years later, the two thirty-somethings fell in love with the village of Puymirol, in the Lot-et-Garonne region. In this village, half an hour from Agen, they turned l'Aubergade into the most gourmet seigneurie in the world, offering the most distinguished, but also the most ripailleux agapes in the kingdom, in this magnificent setting designed by Jacques Garcia.