Tristan WEINLING

Chef : 1 restaurant Chef and owner of the Utopie restaurant in Gueberschwihr (Haut-Rhin, France), Tristan Weinling offers a unique surprise menu in his own image. His success has earned him a place in Le 109 - Le Sang neuf de la gastronomie française Gault&Millau 2024.

Presentation

"Inhigh school, I was in the science stream and felt a bit lost. One day, my parents and I discovered the lycée hôtelier and it just spoke to me", recalls Tristan Weinling. With his BTS in hand and a few internships under his belt, the young man landed his first position at the Georges V in Paris, working alongside Éric Briffard. "There I met Juan Arbelaez, who went on to work with Jean Imbert. We got on well, so, a year later, he asked me to join him at L'Acajou."

In 2013, he joined Pierre Gagnaire's brigade as demi-chef de partie. "I met nothing but great guys. We were like a little family." Then Juan Arbelaez contacted him again and asked him to take charge of the kitchens at his restaurant La Plantxa, in Boulogne-Billancourt. "There was real butchery work, fish raised every morning, it was a resto where you ate really well, where everything was well cooked."

In 2016, he landed his first chef position at the Marignan Champs-Élysées hotel restaurant. There he met Camille Besson, his future wife. Two years later, he left for New Zealand with his best friend, Lionel Lastouillat, to work on a hop farm. Once the experience was over, he returned to Europe, but this time to Switzerland, to work at Floris, Claude Legras' restaurant.

Since 2020, Tristan Weinling has been running his own kitchen, Utopie. Originally located in Strasbourg, the restaurant has now moved to Gueberschwihr (Haut-Rhin). The chef offers a unique surprise menu of seven dishes based on his inspiration and seasonal produce. Gault&Millau immediately awarded the restaurant a fine score of 14.5/20 and included it in the 2024 edition of 109 - Le Sang neuf de la gastronomie française.

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