International
Victor OSTRONZEC
Chef : 1 restaurant
A key figure on the Bordeaux gastronomic scene with twenty years' experience, Victor Ostronzec explains that he was"inspired by my mother and grandmother".Afterattending hotel school in Bourges, he began working as a commis at Ferme Ste Cécile, run by a couple, the husband in the kitchen and the wife in the dining room. "We made everything from bread to ice cream, and I learned a lot."
He perfected his apprenticeship with Jean-Michel Lorain at La Côte Saint Jacques, in Joigny. " It was my first gastro, and I found myself in a 40-strong brigade, discovering a fine, delicate style of cooking. It was a revelation."the chef remembers. Victor Ostronzec then became François Adamski's right-hand man at the Abbaye Saint-Ambroix (Bourges). Adamski took him with him to Bordeaux, for the opening of Gabriel.
In 2016, at the age of 33, he decided to strike out on his own, taking over the helm at Soléna in Bordeaux. Widely acclaimed by the critics, the restaurant has never been empty. Gault&Millau awarded him 2 toques in his first season, then 3 toques the following year, and named him Grand de Demain in 2018.
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