International
Pierre-Louis MARIN
"I always wanted to be a chef. I kept telling my parents," says Pierre-Louis Marin. After graduating from the Toulouse hotel school, he did his military service in a mess, before training from the west of France to the Mediterranean coast, via Switzerland and England. During this period, he worked both in the dining room and in the kitchen. I didn't work in any of the big houses," he says,"but in hindsight, I would have liked to.
In 2000, Pierre-Louis Marin settled in Montner, anOccitan village lost among the vines. He took up residence at the Auberge du Cellier. "At the time, the region was a gastronomic desert. From a traditional cuisine,he evolved towards a sought-after gastronomy, with Mediterranean flavors, thanks to the support of well-chosen seconds.
Over time, the clientele changed, and gourmets came from all over the region. In 2004, Pierre-Louis Marin bought the premises, then modernized theentire hotel-restaurant in 2009. In 2012, he created the terrace. The page of the former Auberge du Cellier is now turned. The chef is writing his own story, hailed by the Guide Jaune, which has awarded him 2 toques for many years.
B. G.
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