Simon HORWITZ

Chef : 1 restaurant

Presentation

"Eating well was one of the most important things in my family", Simon Horwitz points out. Carried away by memories of Sunday evening "potluck dinners" organized by his father, he has never forgotten Saturday morning trips to the market on avenue de Breteuil to prepare the next day's meal. Although he initially set his sights on electronics, he became convinced that he wanted to work in the kitchen after a small job in a restaurant in Provence.

In 2004, he entered a three-year training program at the Ferrandi school, and did an internship at the Oustau de Baumanière in Les Baux-de-Provence. In 2007, he joined Sylvestre Wahid's team in the same restaurant as demi-chef de partie, before spending a season in Courchevel for the opening of Le Strato in 2009.

Through Sylvestre Wahid, Simon Horwitz met Pierre Gagnaire, whose team he joined in 2010, in the kitchens of Le Balzac. In 2011, after a few disappointments in parallel, he worked for nine months at Bertrand Grébaut's Septime restaurant. In 2012, he takes part in the opening of Pierre Meneau's Crom'Exquis, where he spends a year, at the same time preparing a trip around the world.

From 2013 to 2014, he worked in various establishments abroad, from Asia to Latin America, to build up his experience. At the end of 2014, he returned to Paris with plans to open a restaurant, enriched by all the ideas matured during his journey. In 2015, Elmer welcomed his first guests, and has since been serving "traditional yet modern cuisine", based exclusively on fresh produce. The chef's ambition to please is set to continue. Gault&Millau crowned him Jeune Talent 2017 and immediately awarded him 2 toques.

T.L.