Par Laura Gentile
Published on
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The gastronomic guide Gault&Millau has just unveiled its 2023 prize list in the Center Val de Loire. Two Nantes women have distinguished themselves: Marie-Cécile Frampier, sommelier at the Manoir de la Régate and Emilie Ali Dra you restaurant Rozaas “Young Indoor Talent”.
The latter, aged only 26, agreed to confide in Nantes news.
Actu : How did you enter the world of hospitality?
Emilie Ali Dra: I was lucky to have parents who made me travel, discover new countries through hotels and restaurants. Following my literary baccalaureate, I thought it would be good to go to the other side of the mirror and be part of this show. I wanted to join the hotel and catering industry, so that’s why I applied to the Institut Paul-Bocuse. With great luck, I was accepted. I obtained a degree in International Management in the hotel and catering industry. I did internships in London, in the Caribbean…
“Very grateful”
Why did you decide to come to Nantes, to the Roza restaurant?
E.A.D : After graduating, I was hired by two former Bocuse students: Mathieu Marcant and Beatriz Gonzalez. They have a restaurant in the 17th arrondissement of Paris, the Coretta. It is a restaurant in which Jean-François Pantaléon (head of Roza, editor’s note) has shares. We worked together, and so he decided to recruit me, to trust me to hire me as an assistant butler in the city of the dukes.
How did you learn that you were rewarded by Gault&Millau?
E.A.D : The chef and I received an email, rather vague, in the sense that we thought we had received an award for the restaurant. A lady from Gault&Millau called me. After a 30-minute interview, she told me that in the end, the trophy was not for the establishment but for me. I was quite surprised but very grateful.
“Keep it simple and natural”
You received the “Young Indoor Talent” award. What made you stand out?
E.A.D : The whole team did a great job. I was just lucky to have taken care of the Gault & Millau inspectors’ table.
How to make a good table service?
E.A.D : You simply have to put the client at ease, demonstrate know-how, interpersonal skills and social intelligence. You have to adapt to the customer you are going to receive and not give too formal explanations of dishes. It’s not because we are a starred restaurant that we have to make others uncomfortable. Keep it simple and natural.
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