International
Sébastien VAUXION
Pastry Chef : 5 restaurants
Dessert, by definition, comes at the end of the meal, when the food is served. It is also customary to include sweet dishes at the end of the meal. These two precepts are habits, not dogmas. It was with this in mind that Sébastien Vauxion overturned two paradigms and invented Sarkara. Let there be no mistake. Sarkara is not, as it is usually presented, a dessert restaurant, a concept that has been around for a long time. Where Sébastien Vauxion is a pioneer, like his mentor Pierre Gagnaire, with whom he worked, is in imagining a place of gustatory pleasures based on fruit and vegetables, focusing research on their natural components, particularly carbohydrates. No salt, no added sugar. That's the idea, and then you just have to be a genius!
Beet, artichokes, onions, tomatoes, but also real sweets like tuberous chervil, lend themselves to all kinds of gourmet delights. Sébastien marries them divinely with citrus fruits, seasonal fruits, herbs... All he had to do was imagine Sarkara as a restaurant in its own right, where the dessert could start the meal and finish it, open for lunch or dinner (which will be the case from this winter). Sébastien Vauxion has done it!
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