Braissand Florian Chef

Braissand Florian Chef

Florian Braissand

Chef

Restaurant les 4Z’Arts
Style : french gastronomy, modern with international influences
Signature dishes : Aubrac Beef and Red Tuna in Terre & Sea Tartare, Coast Pepper and Capper Flower – Roasted Lotte with Black Garlic, Venere Rice and Crustacean Bisque – Quince Marmalade with Kalamansi, raw khaki, avocado ice cream
Born in Aix les Bains, Florian is a young chef aged 24. He decided to enter the hotel business at the age of 14, while studying at the Savoie Leman hotel school in Thonon-les-Bains, where he was awarded a BTS Hotel and Restaurant option five years later. During his studies and for his internships, he will be several times committed to cooking in beautiful houses (Régis Marcon, The Town Hall in Crissier, The Elysee Palace). He worked for two years in the United States, including Wheatleigh, one of the best restaurants on the East Coast, as a semi-chef de partie with the Chef Jeffrey Thompson. Back in France, he opened a 1K Peruvian gourmet restaurant in Paris, alongside Julien Burbaud, and became its second chef. This Parisian experience will allow him to meet Christophe Pourcel, F & B Manager at 1K, who will then propose to join him for his restaurant project in Aveyron, with a formula Brasserie at the Lunch and a Gastronomic table for the dinner. All these experiences allow Florian to offer his customers a gastronomic cuisine where everything is homemade, from local products to spices from around the world. “

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