{"id":35437,"date":"2021-11-24T00:54:41","date_gmt":"2021-11-24T00:54:41","guid":{"rendered":"https:\/\/macarons.tiger-click.com\/?p=35437"},"modified":"2021-11-24T00:57:22","modified_gmt":"2021-11-24T00:57:22","slug":"charles-coulombeau-jaime-faire-une-cuisine-sans-concession","status":"publish","type":"post","link":"https:\/\/www.macarons-recrutement.com\/en\/charles-coulombeau-jaime-faire-une-cuisine-sans-concession\/","title":{"rendered":"Charles Coulombeau : &#8220;J&#8217;aime faire une cuisine sans concession&#8221;"},"content":{"rendered":"\n<p><strong>Nancy (54)<\/strong>&nbsp;Le chef et son \u00e9pouse, Roxane, se sont install\u00e9s \u00e0 La Maison du parc, anciennement \u00e9toil\u00e9e, en ao\u00fbt 2020. Ils y proposent une cuisine personnelle et cr\u00e9ative, marqu\u00e9e par une d\u00e9marche locavore et z\u00e9ro d\u00e9chet.<\/p>\n\n\n\n<p>\u00c0 seulement 29 ans,&nbsp;<strong>Charles Coulombeau<\/strong>&nbsp;\u00e9tonne par sa maturit\u00e9. \u00c0 la t\u00eate de La Maison dans le parc, \u00e0 Nancy (Meurthe-et-Moselle), le chef propose, avec son \u00e9pouse&nbsp;<strong>Roxane<\/strong>, 32 ans, directrice du restaurant, une cuisine inventive, travaill\u00e9e, murie par ses exp\u00e9riences et ses voyages. Le vainqueur du Taittinger 2020 ne s\u2019en cache pas&nbsp;:&nbsp;<em>\u201cJ\u2019aime faire une cuisine sans concession<\/em><em>. Il faut que qu\u2019elle transmette ce que je vis, ce que je ressens, mon humeur.\u201d<\/em><\/p>\n\n\n\n<p>Une d\u00e9marche d\u00e9velopp\u00e9e au long d\u2019un parcours parsem\u00e9 de tables \u00e9toil\u00e9es : pendant ses \u00e9tudes au lyc\u00e9e h\u00f4telier de Biarritz, Charles Coulombeau d\u00e9bute en cuisine chez&nbsp;<strong>Jean Cousseau<\/strong>, \u00e0 Majesq (Landes) puis poursuit chez les fr\u00e8res&nbsp;<strong>Ibarboure<\/strong>&nbsp;\u00e0 Bidart (Pyr\u00e9n\u00e9es-Atlantiques) &#8211; o\u00f9 il rencontre sa femme -, pour encha\u00eener chez&nbsp;<strong>Michel Gu\u00e9rard<\/strong>, \u00e0 Eug\u00e9nie-les-Bains (Landes) et&nbsp;<strong>Lameloise<\/strong>&nbsp;\u00e0 Chagny (Sa\u00f4ne-et-Loire). Le couple d\u00e9cide alors de partir en Angleterre, au Gravetye Manor, pendant trois ans et demi&nbsp;: \u201c<em>Cette exp\u00e9rience m\u2019a beaucoup apport\u00e9 en ce qui concerne l\u2019appropriation du terroir&nbsp;: on a toujours des a priori sur la cuisine anglaise alors que j\u2019y ai d\u00e9couvert des produits incroyables.<\/em>\u201d<\/p>\n\n\n\n<p>Lorsque celui-ci ferme pour travaux pendant quatre mois, ils en profitent pour partir au Japon pour un contrat de deux mois dans un Relais &#038; Ch\u00e2teaux. L\u00e0, ils d\u00e9couvrent d\u2019autres produits, d\u2019autres techniques.&nbsp;<em>\u201cIl m&#8217;a fallu attendre que je sois chez moi pour assumer pleinement ce que j\u2019avais appris, ce que je voulais faire. Aujourd\u2019hui par exemple, je me fais livrer mes poissons vivants, que je tue \u00e0 la mani\u00e8re ikejim\u00e9\u201d,<\/em>&nbsp;ce qui permet de r\u00e9duire la douleur du poisson.<\/p>\n\n\n\n<p><strong><br>\u201c\u00catre bon tous les jours, du premier au dernier client\u201d<\/strong><\/p>\n\n\n\n<p>C\u2019est aussi \u00e0 cette p\u00e9riode que le chef remporte le Taittinger&nbsp;:&nbsp;<em>\u201cCe prix a certainement aid\u00e9 \u00e0 me faire rep\u00e9rer et a d\u00e9clench\u00e9 notre retour en France, puisque l\u2019on a \u00e9t\u00e9 d\u00e9march\u00e9s pour un projet en Charente. Celui-ci n\u2019a finalement jamais vu le jour \u00e0 cause du Covid<\/em>.\u201d<\/p>\n\n\n\n<p>Arriv\u00e9 en Lorraine pour reprendre l&#8217;ancienne table \u00e9toil\u00e9e de la famille Mutel, Charles Coulombeau &#8211; impliqu\u00e9 dans une d\u00e9marche locavore &#8211; d\u00e9couvre les produits d\u2019un terroir qu\u2019il ne conna\u00eet pas. C\u2019est au cours du deuxi\u00e8me confinement, deux mois apr\u00e8s son arriv\u00e9e, qu\u2019il parvient \u00e0 tisser son r\u00e9seau de fournisseurs. Tous sont mis en avant sur sa carte (\u00e0 90&nbsp;% bio), ainsi que les membres de son \u00e9quipe. Vingt-six personnes exercent aujourd\u2019hui \u00e0 La Maison dans le parc, pour garantir la rigueur et la r\u00e9gularit\u00e9 revendiqu\u00e9es par le chef&nbsp;:&nbsp;<em>\u201cIl ne faut pas \u00eatre bon un jour, il faut \u00eatre bon tous les jours, du premier au dernier client.\u201d<\/em><\/p>\n\n\n\n<p>C\u2019est aussi la cr\u00e9ativit\u00e9 du chef qui marque les esprits. Pour exemple, le c\u00e9leri-rave, propos\u00e9 \u00e0 la carte en quatorze d\u00e9clinaisons,&nbsp;en dashi, en ravioles, glac\u00e9, fum\u00e9, br\u00fbl\u00e9\u2026&nbsp;<em>: \u201cC\u2019est l\u2019illustration de mon jusqu\u2019au-boutisme. Ce n\u2019est pas un l\u00e9gume vers lequel les clients vont naturellement, mais je me suis amus\u00e9 \u00e0 imaginer comment utiliser la peau, les feuilles, les racines, dans une d\u00e9marche de z\u00e9ro d\u00e9chet. Je voulais \u00e9galement mettre en \u0153uvre le plus de techniques possible pour le cuisiner.\u201d<\/em>&nbsp; Une d\u00e9marche qui lui a \u00e9galement donn\u00e9 l\u2019id\u00e9e d\u2019utiliser les parures de l\u00e9gumes de la semaine pour offrir depuis un an, chaque semaine, 50 litres de soupe aux Restos du C\u0153ur.<\/p>\n\n\n\n<p>Cette inventivit\u00e9 peut-elle le conduire \u00e0 d\u00e9crocher cette \u00e9toile&nbsp;<em>Michelin<\/em>&nbsp;que beaucoup lui pr\u00e9disent&nbsp;<em>? \u201cC\u2019est un objectif non dissimul\u00e9 aupr\u00e8s de mes collaborateurs, parce que les personnes en cuisine travaillent \u00e9norm\u00e9ment et que cela serait une fiert\u00e9 et une satisfaction d\u2019appartenir \u00e0 quelque chose de prestigieux.\u201d&nbsp;<\/em>Mais le chef &#8211; jeune papa depuis cet \u00e9t\u00e9 &#8211; a d\u00e9j\u00e0 d\u2019autres projets en t\u00eate. Son prochain d\u00e9fi&nbsp;: le troph\u00e9e Delaveyne, en novembre 2022.<\/p>\n\n\n\n<p><em>Avec l&#8217;amicale autorisation du Journal de l&#8217;H\u00f4telerrie<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nancy (54)&nbsp;Le chef et son \u00e9pouse, Roxane, se sont install\u00e9s&#8230;<\/p>\n","protected":false},"author":3,"featured_media":35443,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[119],"tags":[342,343,121],"class_list":{"0":"post-35437","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"tag-charles-et-roxanne-coulombeau","9":"tag-la-maison-dans-le-parc","10":"tag-macarons-recrutement"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - 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