Adrien PINOT

Chef : 1 restaurant Winner of the Dotation Jeunes Talents Gault&Millau in 2022, Adrien Pinot has opened the restaurant 585, in Bordeaux, where he offers bistronomic cuisine.

Presentation

"In my family, we've always had alove of good food and sharing," says Adrien Pinot, whonaturally entered the LycéeHôtelier in Guyancourt,near Paris. With histechnological baccalaureate in hand, he joinedthe prestigiousMeurice hotel in2010, as a commis de cuisine ."It wasareal secondschool, where I hadaccess to noble and rare products, andwhere I held every position. "

Wishing to "get back to basics, to a more family-run establishment", he continued hisexperience at L'Angélique in Versailles, where he was chef de partie for three years. Then it was onto L'Arôme, in Paris, alongside Thomas Boullault, before switching to Bistrot Marloe, as chef de partie, then sous-chef. Over the course of five years, he learned all aspects of theprofession, includingrestaurantmanagement.

Thisexperience was arealwake-up call forAdrien Pinot, who feltready to open his own restaurant in Bordeaux .It was to be Le 585, whichevokes the number ofkilometers between Paris and Bordeaux, but also "thestarting point of my careerand theculmination of my project". Le 585 aims to be halfway between a brasserie and a gourmet restaurant. The menu, deliberately short, changes every month and honors seasonal, especially local, produce. Only one dish remains on the menu allyear round, the "Pork/Poulpe/Pois Chiche", a land and sea pairing that titillates the taste buds! Finding the right products, the right combinations,integrating herbs and spices into a dessert or a touch of sweetness into a dish, daring to step out of his comfort zone and evolve - this is what motivates Adrien Pinot, who humbly believes thatbeing a chef means being an apprentice all your life.

Gault&Millau, whichsupported himvia the Dotation Jeunes Talents, immediately awarded him2 toques. "The 585 is a great victory, and I 'mvery honored to be in the Gault&Millau guide this year." His ambition? Maintain the quality ofthe cuisine, continue to please and please himself. And why notexpand?