Valentin MARIN

Chef : 1 restaurant

Presentation

Valentin Marin will be the 3rd generation of the Marin family at the helm of the Lamartine restaurant, an institution on the shores of Lac du Bourget. Since 1964, Jean, Pierre and now Valentin have been delighting regular customers. Valentin's parents took over the reins in 1997. Although Valentin had always worked in the kitchen, it was through pastry-making that he entered the profession.

He did his first apprenticeship with Cédric Pernot, a pastry and chocolate maker in Chambéry, before moving to Paris to take a CAP cuisine at the Ferrandi school. He completed his apprenticeship at the Les Fables de la Fontaine restaurant in Paris, before joining chef Éric Briffard's kitchens at the Four Seasons George V as a commis in 2013, where he stayed for two years.

Valentin Marin then moved to the Basque country, to Saint-Jean-de-Luz, at Kaiku, a 3-Toques restaurant, where he stayed as chef de partie for almost two years, before joining Anne-Sophie Pic, in Valence, as chef."A difficult experience, a lot of work, but the chef is really impressive in technique, I learned a lot there. "

Valentin then tried to gain some experience abroad, but Covid forced him to reconsider his plans. "I came back home to France and haven't left since.I've now been working in tandem with my father for two years, to ensure a smooth transition."To reward their talent, Gault&Millau awarded them a 3rd toque and the Techniques d'Excellence Auvergne-Rhône-Alpes 2023 trophy.

F.H.