Guillaume Sourrieu will be a guest of the second international Festival “Taste the Mediterranean”!
Head Chef – since November 1999. Managing the kitchens of “l’Epuisette” is a mark of recognition. My training began at the culinary school of Nice before making my debut with Bernard Loiseau in Saulieu. A year and a half later, Jean-Paul Passedat invited me to join “Le Petit Nice” in Marseille, then I made my way
Head Chef – since November 1999.
Managing the kitchens of “l’Epuisette” is a mark of recognition. My training began at the culinary school of Nice before making my debut with Bernard Loiseau in Saulieu. A year and a half later, Jean-Paul Passedat invited me to join “Le Petit Nice” in Marseille, then I made my way to the following famous venues “Trois Gros” in Roanne, the “Auberge du Père Bise” in Talloires, the “Verniaz” in Evian”, the “Ferme de Marie” in Megève, the “Réserve” in Beaulieu and finally “Le Bas Bréau” in Barbizon.
I like cooking with instinct and only select products of quality; this is why our menu changes three times a year depending on what the season has to offer. Almost all of my fishes are coming directly from the fishermen’s nets from the “Vallon des Auffes”. I establish a harmony between the following three essential elements: the core product, the filling and sauce, giving priority to the freshness and quality of the products. My most renowned dishes are: Compressé de gambas « Camerone », the « compotée de légumes racines », the « croquette d’herbes et bisque mousseuse », the « pavé de loup “cuit fondant”», and the « risotto à la truffe ». We do serve the traditional dishes from marseille: bouillabaisse and bourride.
