International
Dimitri DROISNEAU
Chef : 1 restaurant
Dimitri Droisneau remembers his early years in Normandy (he was born there in the early 1980s), sharing tasty dishes with his parents. He also remembers a mother who was demanding about the quality of her products, and who, like a true Normandy woman, used crème fraîche without restraint.
But it was in Paris, with Bernard Pacaud, that Dimitri Droisneau, who also worked in the kitchens of the Bristol and Lucas Carton, truly found his inspiration and his path, with a chef who was a perfect connoisseur of products and a great technician. In the mid-2000s, it was time for the Normandy-born chef to leave Paris behind and move to the Côte d'Azur.
The legendary Réserve de Beaulieu welcomed him. Olivier Brulard was in charge at the time, and this contact with a new cuisine, sun-drenched produce, olive oil rather than cream, was to guide his future projects. He also met his future wife, Marielle, from the Aveyron region, who had trained with Michel Guérard and Marc Veyrat.
Dimitri Droisneau is part of the new Riviera generation, one that is more flamboyant and less showy, one that is working a little harder on its culinary identity. In just a few seasons, he has become part of our clan of "magnifiques", those chefs with 4 and 5 toques, thanks to his cuisine that is at once enticing, chiselled, brilliant, but never vulgar.
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