International
Hugo EHRHARDT
Chef : 1 restaurant At just 30, Hugo Ehrhardt opened Partage in Andlau with his partner Julie Soiteur. Our "Jeune Talent Grand Est 2023" has shown real professional maturity.
In secondary school, I did my observation course in a restaurant, and that confirmed to me that my life would be behind the stove", says Hugo Ehrhardt, who has joined the Lycée Hôtelier in Saint-Chély-d'Apcher (Lozère).re les fourneaux" , says Hugo Ehrhardt, , who joined the Lycée Hôtelier in Saint-Chély-d'Apcher (Lozère). During his three years of training, he worked at Cyril Attrazic (Lozère), as well as at the Plaza Athénée (Paris), when Christophe Saintagne took over from Christophe Moret. "Alain Ducasse was very present at the time, and it was a fantastic experience for me."
Once he had passed his "bac pro", Hugo Ehrhardt obtained a "mention complémentaire" in restaurant desserts. "I already had in mind the project of opening my own restaurant, and I wanted to master as many aspects of it as possible, including pastry-making." He then joined Emmanuel Renaut at Flocons de Sel, then stayed for almost two years at Lameloise, where he met Julie Soiteur, his future partner.
The young couple, he in the kitchen, she in the dining room, then joined Éric Balan at L'Ortensia (Hérault), before spending several years in Colmar, at La Maison des Têtes. In 2022, they finally decided to set up on their own, with the aim of being on the wine route. "Le Val d'Éléon in Andlau was for sale, the restaurant was recognized by the guidebooks, and we had the opportunity to acquire the premises and the business. Gault&Millau awarded them 2 toques just a few weeks after opening. "It's a source of pride for us, and will spur us on to do even better," enthuses the winner of the Jeune Talent Grand Est 2023 trophy.
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