Denis Martin x Claire Garrigues: a chef, a ceramist, a collaborator

Some encounters are self-evident. This seems to be the case between Denis Martin and Claire Garrigues. The former is the chef at The Marcel restaurant (3 toques) in Sète, while the latter is a self-taught ceramist. Four years ago, these two enthusiasts fell in love with each other professionally, and to this day they work hand in hand to create the tableware for the gourmet restaurant. It's a wonderful collaboration, and we're delighted to hear all about it.

How did you meet?

Claire Garrigues : It was pure chance! I used to work in retail, but I loved ceramics. I had no equipment, no kiln, so I used to fire my creations in a workshop. Not far away, there was a decorating boutique where I left a few products, and it worked right away! At the same time, The Marcel restaurant opened its doors and Denis Martin discovered my creations there. That was about four years ago.

Denis Martin: Yes, it was during the Covid period. I had just become head chef at The Marcel and was looking to assert my identity. For me, this meant choosing new producers, but also the art of the table. Claire was exhibiting in a boutique in Sète, which no longer exists, and I came across her pieces. The manager gave us her contact details, and with Elodie, my former floor manager, I went straight to Claire's house when she was still living in an apartment in Sète. It was a veritable Ali Baba's cave, with decorative pieces and porcelain everywhere!

Claire, what's special about your creations?

C.G.: First of all, I'm self-taught. I don't have a pottery wheel. I make everything by hand. As a result, each piece is unique, even if I do make series. I work mainly in porcelain, often left rough outdoors, and the sea is my main source of inspiration.

Denis, what do you think sets Claire's creations apart?

D.M.: Claire has a way of doing things that's very different from others. When I heard she was self-taught, I wasn't surprised. There's a finesse and elegance to her creations that you also find in her. Claire is a very kind, very polite, very elegant woman... Everything makes sense when you see her! I love the sensibility of her creations, the soft colors, her marine universe. The first piece I took from her was a photophore in the shape of a sea urchin. I immediately thought it would look great in our home!

How is your collaboration going?

C.G. : Creating table art for a restaurant was a big challenge for me at first. But things went really well right away, and the adventure continues. Ideas come from both sides. Denis is a very creative person, so sometimes he'll say, "I'd like us to do something like that" and I'll present him with a prototype. But most of the time, it's just a matter of being inspired. He comes to my workshop and takes what he likes. He generally prefers things that are fairly organic, with soft colors. He really looks like a child on Christmas Day! (laughs)

D.M.: I sometimes call him with an idea. Then I make her some sketches - which she doesn't always understand, because I don't draw very well (laughs) - but she knows what I like. Otherwise, I fall in love with a piece I see in her home. Claire was a restorer and then an oyster farmer, which I think gives her a very interesting relationship with the material. Her porcelain oyster shells are very realistic!

What are the advantages and disadvantages of such a collaboration?

C.G.: For me, there are only advantages! I'm not twenty any more, I'm not going to have a career spanning decades, so I'm not thinking of doing big tableware series. What interests me above all is creation, and from the outset, Denis put his trust in me. He's a really lovely guy, and for me, it's a bit extraordinary to see my plates in such a restaurant.

D.M.: Ditto, for me, there are no disadvantages! The first advantage is that I can fully customize my tableware. I can choose the size, texture, color, shape... I can ask for anything! Also, I think it's great to be able to collaborate with a local artist and give a boost to local business. Last but not least, it's a great way to showcase our cuisine. Today, Claire lives in Frontignan and has her own oven, but her work remains very artisanal. There's not a week goes by that I don't mention her to customers, some of whom have even ordered personalized crockery from her. She also works with restaurants in Italy, Spain and elsewhere in France... I think that's great!