Taormina André, One Star Chef

Taormina André, One Star Chef

André Taormina

One Star Chef

Restaurant Ambroisie, Saint Didier de la Tour
Style : contemporary and free cuisine, in which gluttony brings the final point.
Signature dish : pigeon, truffle and foie gras served in a crust then potato, truffle cream and grated truffle
Discreet and spontaneous a bit perfectionist. My cooking is concerned with preserving the flavors of each product I use and which serve my imagination.
I remain faithful to my roots, from the land where I grew up in the shade of the chestnut trees of Collobrières near my grandparents who gave me the desire to cook.
Naturally, I began to do an internship near my village in a palace in Saint Tropez, the Pinède (2 stars) where subsequently I held my first job as a commis de cuisine. Some time later, I continued my professional experience with René Bérard at the Cardère D’Azur (one star), then with the king of truffle at the restaurant Bruno at the Orgue (one star), the Castle of Taulane in the upper Var and the Abbey of Celle (one star).
I then go through the Café de Paris in Saint Tropez always for the restaurant Bruno where I took my first position of second de cuisine.
I then meet Angélique at Sanary-sur-Mer in the family restaurant where we create a kitchen with four hands.
Angélique who helped me when I decided in 2004 to create a restaurant in our image “L’Ambroisie”.
I learned from my experience that cooking must be right before to be good, that the pleasure does not necessarily go through what is rare and expensive. Especially that if we are confident in our cuisine, it is not no need to add useless things and to appreciate as an expert is to appreciate with accuracy.
Today thirteen years later, after a very complicated departure I was adopted by this beautiful region of northern Isère.
Present in all the national guides, member of the cooks of the North Isère, having won in 2009 the trophy of the Best Etape; in 2013 the title of Maître Restaurateur; in 2014 I enter the closed circle of Maître Cuisiniers de France.
2019 will be the year of my first star and today I am a cook filled but I think the best is yet to come !!!
“Ambrosia”, inspired by the nectar that drank the Gods of Olympus and made immortal those who drank it.

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