Margaux has the granite determination of her native Brittany. At the age of fourteen, although she was a good student, her class teacher told her parents: “Don’t stop her from doing a vocational catering course!” “I have never hesitated”, states this tall brunette with stars in her eyes. “Throughout my childhood, I was always in the kitchen, pestering my grandmother or at friends in Romania. While the others visited the area, I would stay with Elena, the mother, to prepare the evening meal”.
During her BTS course, at Le Toya, a starred restaurant, she discovered the tough requirements and intensity of working in a gourmet team. She rose to the challenge and worked hard. “You can’t count the hours when you love what you do!”, she claims. She also admits: “In any case, I don’t want to disappoint, ever. Neither my family nor my chefs, so I give it all I’ve got”. The results were quick to follow. She was a finalist in the national Olivier Roellinger competition in 2014. Chef Loïc Villemin, who welcomed her in 2015, quickly put his trust in her and left her to work in complete autonomy. In 2016, she decided to enter the Boiron Frères Young Talents Trophy and her tasting, cooking and written tests were unanimously praised by the jury. Her application form already showed her rigour.
“It’s really worth trying to win an award like this one”, she explains. To work for 3 Bocuse d’Or Winners… it’s the stuff of dreams! She has already developed a taste for travel with her parents with whom she has explored many East European countries: Hungary, Rumania, Austria. Her only concern is her emotional nature. Margaux is very sensitive. She hides her game well but at the cost of great restraint. She should appreciate the Nordic calm… like Cyndie, winner#1 who found the calm she was looking for in the northern teams. Margaux is particularly interested in differences between teams and cultures. It’s a subject she hopes to develop in her blog. For her, as for Marie, it is essential to talk about her experience. “Not everyone gets such a great opportunity. We need to share our good fortune!”
Photos : Umami, Ginko
Roast the celery in a hay crust.
Melt the beetroot puree in water.
|Mini celeriac||3 pièces|
|Les vergers Boiron Beetroot puree||1 kg|
|Grape seed oil||QS|
|Spring onions||5 bunch|
|White vinegar||0,080 L|
|Caster sugar||0,060 Kg|
|Chick pea flour||0,250 Kg|
|Olive oil||0,020 L|
Slice then burn the onions.
Make the pickling juice. Heat it and pour over the onions.
Make a vegetable stock with offcuts.
Poach the broccolini.
Make the panisse mixture. Pour out to chill and cut into portions.
Fry and brown in the vegetable ash.
SAUCE AND CONDIMENT
Warm the oat milk and mango puree.
Add the lecithin and beat into an emulsion.
Roast the pumpkin seeds and hazelnuts.
Blitz and add the grape seed oil.
|Oat milk||0,500 L|
|Les vergers Boiron Mango puree||0,300 Kg|
|Pumpkin seeds||0,100 Kg|
|Whole hazelnuts||0,100 Kg|
|Grape seed oil||QS|
|Buckwheat flour||0,030 Kg|
|Grape seed oil||0,120 L|
Prepare the dough for the crisp patties.
Make them in a non-stick pan.