Piotr KORZEN

Chef : 1 restaurant

Presentation

While many Japanese have moved to Paris to open restaurants that merge their cuisine with ours, very few people from Eastern Europe have tried the same approach.

Piotr Korzen, born in Poland in 1996, is a pioneer in this field. With a passion for cooking, he started out in his native country, but soon felt cramped in Poland and decided to come to France in 2015, after two years at the Farina restaurant in Krakow.

He landed at Jardin du Quai, a pretty restaurant in the heart of the touristy Provencal village of L'Isle-sur-la-Sorgue. The menu changed daily, the products were beautiful, and Piotr Korzen spent just over two very productive years there before moving to Paris in early 2018.

There, he joined Thierry Marx's kitchens at Le Sur Mesure. "I entered almost at the bottom of the ladder, as demi-chef de partie, and when I left the establishment in September 2022, I was second in command. I'll be spending almost five years with this great chef, in an environment of excellence, rigor and commitment."

Keen to have a free hand, this Latin dance enthusiast crossed the ring road to take up the post of chef at La Machine à Coudes, in Boulogne-Billancourt. At this bistro, where his cuisine is fairly simple for lunch and more ambitious for dinner, he always strives to give his dishes a personal touch tinged with Slavic influences.

"In 2023, my plan to set up on my own has matured. In my future restaurant, my customers will encounter Polish cuisine and that of its close neighbors, with of course the necessary adaptation to suit French habits and local supplies. Matka, the name of my future restaurant, simply means 'mother' in Polish."