Thibaut FOURDRINIER

Chef : 1 restaurant A quarter of an hour from Lille, chef Thibaut Fourdrinier has opened his Salle à Manger, which has been awarded 2 toques.

Presentation

Thibaut Fourdrinier began his studies in the sports-study soccer section. "But I didn't like the system," he explains. His family encouraged him to take up cooking. "I wasn't a fan and I wasn't very involved. It wasthe people I met who got me hooked." After a BEP, a CAP and a vocational baccalaureate, he landed his first job at the Hôtel du Golf in Arras.

He then adopted a seasonal rhythm. Between 2000 and 2007, he spent winters at the Hôtel des Dromonts in Avoriaz, rising from commis to chef, while every summer he worked at the Les Moulins restaurant in Ramatuelle, alongside his mentor Thierry Dufroux. "He's a Ducassian. It waswith him that I learned to respect the market gardener, to bring out the best in the produce, without spoiling anything." In winter, when he's not in Avoriaz, the chef works alongside Fernand Vaz at the Les Muscardins restaurant in Mougins.

In 2004, he obtained his first position as chef at the Polo Club de Saint-Tropez-Haras de Gassin, but decided a year later to become demi-chef de partie at the Relais du Parc in Paris. "I'd been a chef for a little while, so I was missing a few basics. I needed to come back down and give myself a bit of a boost."

After being appointed head chef in Avoriaz and Ramatuelle, Thibaut Fourdrinier opened Leroy's Kfé in Marrakech. There he met his future wife, Karine, stayed for two years, then returned to France, where he accepted the position of Executive Chef at Christophe Leroy's establishments in Saint-Tropez. Since 2010, the chef and his wife have been officiating at their restaurant, La Salle à Manger, in Marcq-en-Barœul (Nord). In 2016, they moved to larger premises with a capacity of 40 covers (and 30 more on the terrace).

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