Sylvain SENDRA

Chef : 1 restaurant

Presentation

The son of bakers, patissiers and chocolate-makers, Sylvain Sendra trained at the Vatel school. After a season at La Chèvre d'Or, in Èze (Alpes-Maritimes), the young chef decided to move to London to follow his partner. He landed a position at Alexis Gauthier's Le Roussillon.

After a year, he was tempted to set up his own business. At just 23, Sylvain Sendra opened his first restaurant, Le Temps au Temps, in Paris. "I was alone in the kitchen, without a dishwasher or pastry chef. It was sporty, but formative. I had the freshness of youth and my experience abroad." A challenge, all the more so as this modern bistro met with immediate success: " We had more than six months' reservations!"

But soon, the 5 m2 kitchen was no longer sufficient, and it was time to move. The result was Itinéraires, in the 5th arrondissement, an establishment offering cuisine inspired by his Asian travels. At the same time, the chef launched his own wine bar, 58 Qualité Street, followed by Bocca Rossa, a trattoria.

Following his separation from his wife and business partner, Sylvain Sendra sold Itinéraires and opted for a life as a consultant. Thailand, Lebanon, Qatar... For a year, he travels the world to offer his advice. In 2019, he returned to Paris for a new adventure: Fleur de Pavé. "I missed my customers and wanted to live close to my two children in Paris," he explains. Gault&Millau immediately awarded him 2 toques. When asked about his aspirations for the coming years, he mysteriously replies: "I'm an entrepreneur, so there's always a project in the bag!"

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