Richard TOIX
Chef : 1 restaurant At the age of 17, without speaking English, Richard Toix went to work in London. An avid rugby player, he gained a wealth of experience before settling down to treat customers at Le Charlie in Porticcio.at just over 60 years of age, Richard Toix 's energy is enough to make many of his fellow millennials swoon . Born in 1964 in Perpignan, and raised by parents for whom cooking was above all synonymous with good food and conviviality, he wasted no time in crossing the Channel to work as a chef.he wasted no time in crossing the Channel to join the Roux brothers' restaurant in London. "I hardly spoke a word of English, but that didn't scare me. I joined as a commis and left two years later as chef de partie. "
Adecisive meeting with Nicolas Isnard
The young man from Perpignan then combined rugby, in which he played at a good level, and cooking, gaining experience one after the other, before settling down with Laure, his wife, in the heart of the Vienne department. "We took over Le Champ de Foire in Lencloître, a historic establishment where I worked seriously, but without any real ambition. Nicolas Isnard [3-toque chef at Auberge de la Charme in Prenois], who came to lunch at Le Champ de Foire, convinced me that I had nothing to be ashamed of in the competition.That was a real turning point for me. "
After Passions et Gourmandises, a great adventure in Vietnam
In 2007, the couple opened Passions et Gourmandises on the outskirts of Poitiers.Rewards quickly followed, and success was undeniable.All that came to a halt in 2018, with a real-fake departure for Château de Dissay. at thelast minute, the deal didn't go through," recalls Richard. We had sold the walls of our restaurant, so we had to find a new location. The Pourcelbrothers , to whom I'm very close, offered me the chance to run their Jardin des Sens in Saigon. Laure and I packed our bags in a matter of days. "
But they missedFrance - and especially their children, now living in Corsica. A few weeks beforeCovid, Richard and Laure Toix left Vietnam to land in Corsica, where they would spend a few seasons. "At the beginning of 2024, Frédéric Salini, the owner of the Bella Vista estate, suggested that I create a restaurant from scratch on the heights of Porticcio. We started with a blank sheet of paper and, less than a year later, we're already reaping the rewards with several awards, including this Techniques d'Excellence trophy. "
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