2023-07-06 08:39:39
It is to Nantes that our series of portraits of chefs takes us today. For four years, Sarah Mainguy has been running the kitchens of a bistro there, which she will complete before the end of the year with a gourmet restaurant.
Her smile and her doubts made Sarah Mainguy close to the viewers of the show Top Bossdont she reached the final two years ago. Without culinary training, having never worked in any starred restaurant, his strength of character and his imagination have nevertheless allowed him to equal the best. Since then, she has returned to her restaurant Vacarme, in Nantes, a place of sharing where bistronomy and a passion for wine go hand in hand.
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Sarah undoubtedly understood, following her television adventure, that she might go beyond a simple daily bistronomy. Designated “Young Talent” 2022 by the Gault & Millau guide, before the end of the year she will open a restaurant where the gastronomic experience will be at the heart of local cuisine. And for that, she has chosen to establish a strong, direct relationship with her producers, which she describes as essential.
“Cooking is a form of craft and art, so it makes sense for me to be a cook because I’ve always been interested in architecture and art history.”
Sarah Mainguy
at franceinfo
Sarah Mainguy is going to join forces with market gardener Alice Ménard to offer a unique place, including an integrated vegetable garden, in order to make the path even shorter from the ground to the plate. Expected opening of this new gastronomic table in November, breaking certain codes.
Sarah Mainguy does not always feel legitimate among today’s great chefs, yet if a Michelin star were to crown this work, she would be the happiest. As the critic Gilles Pudlowski nicely puts it, one finds in her “vegetal and iodized recreations that make you want to adopt good habits“.
In this column, she offers you a vegetable vol-au-vent, to be enjoyed all summer long in Nantes, at the Vacarme restaurant.
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#Cooking #form #craftsmanship #art
