The young pastry chef MOF 2016 is the very first to join the Villa Albertine. Created by the French Ministry of Culture, this community at the service of the circulation of arts and ideas between France and the United States welcomes creators, researchers or cultural professionals, such as of the Villa Medici.
For this first dedicated to gastronomy, she chose chef Corentin Poirier-Martinet for his brilliant career. Barely 26 years old, he has already worked with Mathieu Mandard, Laurent Duchêne, Amaury Guichon and Cédric Grolet before joining the Château de Brindos in Anglet, a 5-star establishment in the Basque Country.
In addition to the challenges he will be encouraged to take up in terms of creativity, the chef trained at Ferrandi will also have to meet the challenges of sustainable development and in particular practice “zero waste”. He has three to four months to prove himself. However, he is not in unknown territory since he worked in New York in 2019 with Dominique Ansel, the inventor of the “cronut”, a croissant-donut very popular across the Atlantic.
Upon returning from the United States, Corentin Poirier-Martinet plans to open his first restaurant in Biarritz with his accomplice Maxime Chentouf.
August 2023
2023-08-21 14:23:00
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