Eugénie Béziat x Culinr

Unique Edition NFT (1/1)

Artichaut, cacao, câpre

"The artichoke of Provence is the star of our region, a true gift of the sun. It is important to know that artichokes and cocoa go very well together".

"The acidity of the caper counterbalances the bitterness of the cocoa to achieve a subtle balance".

"There is also the cynarine of the artichoke which causes after each mouthful a true sensation of sweetness. A unique association that does not leave indifferent".

Star ingredients:

• Artichoke

• Cocoa

• Caper

About the Chef

Eugénie Béziat grew up in Africa before arriving in France at the age of 18.

During a dinner with her parents in Paris at Hélène Darroze's restaurant, she was so moved emotionally by a dish (oysters in jelly and green apples) that she decided to reorient herself towards cooking. That was it, she was going to be a Chef.

Graduating from the hotel school in Toulouse, she joined Michel Guérard at "Les Prés d'Eugénie", as kitchen help. She then went on to work for the Brasserie of the Stade Toulousain under Stéphane Garcia, a restaurant for which Michel Sarran was a consultant.

"One day he offered me a job as his private chef in his house in Ibiza, where I cooked for his family and friends. Working for Sarran was dream come true".

She then became second chef in his restaurant in Toulouse. In 2018, she became the chef of the restaurant "La Flibuste" in Villeneuve-Loubet and paved the way for her success: La Flibuste obtaining a first Michelin star less than 2 years after her arrival.

Her cooking is intimely tied with her love for the Côte d'Azur and its local producers with whom she maintains a privileged relationship, creating a technical and precise gastronomy with sunny flavors.

At the end of December 2021, the world of gastronomy discovers that she will be joining the Ritz, taking over the kitchens of the gastronomic restaurant of the Palace, "L'Espadon".

With such a brilliant ascent, who knows what the future holds for this prodigy of the kitchen.

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