Style : French traditionnal gastronomy and Moroccan Cuisine
Born in Agadir (Morocco), where he spent the first twenty years of his life precisely in Agadir. He has kept the memory of the tastes of his childhood, his mother's Berber tajine prepared only with vegetables and cooked in hot air, the argan oil pressed by hand by these tents well the smell of mussels that dry on the braids of the houses. Hence his belief that cooking is about feelings and respect for the product. But of course also work and will. Rachid Souid learned cooking in Le Touquet after university studies. After having worked in several hotels such as the Intercontinental, Le Meridien and the Grand Hotel de Cabourg, he opened Millau in Paris where he proposes a market cuisine based on fresh and seasonal produce that he combines with others. products from around the world. “Purity, lightness, sensitivity, sharing and product excellence” are his watchwords. He is a member of the National Academy of Cooking, the Académie Culinaire de France, Eurotoques France and the Disciples of Escoffier.