Can the Neo Chefs save the planet?
Monday 20 January —
14:00
- 14:45
The Talks
Description
The talents of the "new (re)generation" cuisine demonstrate a remarkable ecoresponsibility : concern for seasonality, choice of local and virtuous products ... Beyond their culinary creativity, they contribute to a better world.
Nos partenaires : MINI
Participants
Pierre Sang BoyerChef
Chiho Kanzaki & Marcelo di GiacomoChefs - Virtus
Catherine RoigJournalist
Pierre Sang Boyer
Chef
Pierre Sang Boyer is a committed chef who strives to develop culinary experiences with his worldwide travel inspirations. He is a traditionally trained French chef with the Korean origin. He grew up in Auvergne which is a region in the heart of France. Auvergne holds various gastronomic specialties such as terroir products, many different types of great cheese and exceptional meats to name a few. His best childhood memories come from the time he spent with the artisans of his rural town. He went mushrooms picking in the forest, fishing, finding ingredients in the nature around him and exchanged his ideas with those artisans. His tastes started to take shape step by step as well as his cooking. Captivated by these exciting adventures and inspired by the sharing values that his parents have taught him, he started his career working with the great chefs in France and Great Britain. In 2011, he was a finalist of the hit TV show Top Chef season 2. His easy-to-approach personality, the great instincts he demonstrated on the tasks and his undeniable passion for cooking quickly made him a young respected chef in France. In 2012, he opened his first bistro, “Pierre Sang in Oberkampf” in the 11th district of Paris and his brasserie “Pierre Sang on Gambey” in 2014. His lastest edition, Pierre Sang Signature opened its doors in 2017. All 3 of his restaurants are just steps away from each other. At a crossroads between France where he grew up and Korea, his birthplace, his cuisine reflects his double DNA. Eternally nostalgic of his Korean roots and in love with his Auvergne region and France, Pierre Sang creates dishes according to his desires. Strong advocate of nature, the sharing, the transmission and the audacity are the basis of his career and his success.
Chiho Kanzaki & Marcelo di Giacomo
Chefs - Virtus
Chiho Kanzaki is a Japanese chef of just 40 years old, head of the restaurant Virtus (Paris, 12th). She honed her skills with great chefs at Lucas Carton, Jean-Paul Jeunet and Mauro Colagreco. She learned total respect for the product, the sense of combining flavors rather than their confrontation and the structural accuracy of the harmonies. A score she refine by a constant dialogue with her unwavering companion, Marcelo di Giacomo. Marcelo is Argentinian. At the same time as studying architecture, he began working for Jean-Paul Bondoux in Buenos Aires before flying to Mauro Colagreco’s Mirazur and becoming a chef. They obtained a first Michelin star in January 2019.
Catherine Roig
Journalist
A journalist specialized in lifestyle and gastronomy, Catherine Roig was Editor-in-Chief (Magazine, Lifestyle) at ELLE for over twenty years. She was also editorial director at Version Femina for two years. She is the author of a variety of books, including #SOSRECETTES (Hachette Cuisine), published in 2019.