Style : french gastronomy, between tradition and modernity.
signature dishes : royal hare confit, gingerbread and strong juice – fresh smoked salmon, beets, Granny Smith and citrus.
It all starts at the age of 14yo. Teenager passionate about cooking, Cyrille Zen decides to make his job by integrating the hotel school of Saint-Chély d’Apcher, in Lozère, where he obtains a Cap then a professional baccalaureate alternately. It is at the Bergerie de Sarpoil that he follows his training and perfects himself for two years. He then refines his experiences with several chefs in the region. A COOKER WITH HANDS OF GOLD at the age of 21yo, Cyrille takes over the gastronomic restaurant “My Inn” in Parent (Auvergne), which he holds for six years. In 2006, Cyrille Zen and his wife Audrey bought “la Bergerie de Sarpoil“. Eager to offer seasonal products, he is careful to choose them carefully and to value local products. Generous, perfectionist and true lover of the kitchen, he proposes, like his governed model Marcon, a high-end kitchen, combining tradition and modernity. IT GIVES THE TOP! Then followed a round of awards and honors at the end of the 2000s: the distinction then the mention in the Michelin guide, in the Gault Millau and finally the entrance to the club toques d’auvergne. The consecration arrives in March 2011 when Cyrille Zen obtains a star in the Michelin guide. The following year, he participates in season 3 of Top Chef and arrives in the final. Since then, the success is at the rendezvous and Cyrille Zen is constantly being asked for many events and culinary performances. In 2018, Cyrille separates from the Auberge de Sarpoil but keeps the Bistrot Zen.
One Star Chef from 2011 to 2018