Thierry BURLOT

Manager : 2 restaurants Chef : 2 restaurants Thierry Burlot, the man behind the Parisian bistro craze, has moved to Saint-Florent, Corsica, where he prepares convivial cuisine at Le MaThys.

Presentation

When I was little, I used to go to my grandmother's house, and she'd bake a cake every day," says Thierry Burlot. When I'd ask her why, she'd say: 'You never know, someone might come along'. This way of entertaining has stayed with me throughout my career."

With his CAP in hand, Thierry Burlot joined the Hôtel de Crillon for two years. After completing his military service at Les Invalides, he joined Le Bristol Paris, but only long enough to follow Jean-Pierre Biffi, who had left for Maxim's Traiteur. Four years later, a new adventure: "Potel et Chabot called Jean-Pierre Biffi, who brought me along in his luggage."

In 1996, Thierry Burlot joined forces with Armani to manage the Emporio Armani Caffè. "I had specialized in brand-name restaurants, but I wanted to get away from all that and present my cuisine." And so, between 2001 and 2009, he opened Le Quinze, in Paris's ^15th arrondissement. In 2003, "Baccarat called me and asked me to be the chef in their new house. He stayed until 2008, when he accepted Patrick Derderian's offer to manage the kitchens at Zebra Square.

In 2011, Thierry Costes asked him to launch an Italian restaurant, Caffè Burlot. He worked there for three years, before handing over to his executive chef, Erwan Gestin. Thierry Burlot continued his career at Castel. "The project was to offer a menu that people thought they'd already tried, to recreate a Castel that seemed to have existed."

Since 2017, Thierry Burlot has been at the helm of the MaThyS restaurant in Saint-Florent, Corsica. "Among my clientele, 60 to 70% are regulars. Making food for people you know changes everything," he enthuses.

I. B.