vendredi 11 septembre 2009
We are far from the idealised image, from those legendary chefs of whom ways were already mapped out since their earliest days by a grandma and her cakes!
Summer 1960, Beauce, the granary of France, between corn and wheat, it is where I was born.
As a teenager, I had no particular vocation. I was a boy like the others, but already a devourer of all kinds of cake. But I was already searching for a way…expression;
Rather bad at school, I entered in a cooking school, with, as only background, my delicacy and the French 100-meters breaststroke from Nicou’s team.
Surprise! Passion was gaining me, products were speaking to me, pans were dancing and singing their flavours, and finally! I received the sacrament, my certificate, and also! The irrepressible desire to go further…
Patrick Guerry is a cook of year 2000, that means a chef from the 21st century.
His first settlement was almost in the site of the Angkor Temples, at Siem Reap Angkor, in Cambodia, in the middle of a millennium, of cultures, races, tastes and desires of ridden people. With his cheeky and free cuisine, from classical smoked salmon to goat cheese, petal of dry beetroots, dishes without border that are contained in a room of a few square meters, the cook was one to mark the breaking up, the cultural and identity turn that has widely spread in the gastronomy since then.
Patrick Guerry is following the quest of his young age for freedom and independence, that always led him to this “think different” that really makes the difference.
It is in this mood that he opened the Samot restaurant, fine cuisine and wine.
Far from the traditional hotel restaurant, Oh Standard! A relaxing place to live, where appetite stimulated by always renewed instinctively dishes meets dazzling acid counterbalanced by comfortable mellow, spicy notes and freshness of creativity. A search for freedom that also leads him to interest in 10 projects at the same time, to bring his touch with desire and pleasure in elaborated and various collaborations.
Patrick Guerry gets on the wrong side of the world, lead eaters to a gastronomic elsewhere, rich, charming and strong thanks to its difference in shapes and imagination. Spearhead of a young cuisine and of a generation of chefs that he gathers,
Summer 1960, Beauce, the granary of France, between corn and wheat, it is where I was born.
As a teenager, I had no particular vocation. I was a boy like the others, but already a devourer of all kinds of cake. But I was already searching for a way…expression;
Rather bad at school, I entered in a cooking school, with, as only background, my delicacy and the French 100-meters breaststroke from Nicou’s team.
Surprise! Passion was gaining me, products were speaking to me, pans were dancing and singing their flavours, and finally! I received the sacrament, my certificate, and also! The irrepressible desire to go further…
Patrick Guerry is a cook of year 2000, that means a chef from the 21st century.
His first settlement was almost in the site of the Angkor Temples, at Siem Reap Angkor, in Cambodia, in the middle of a millennium, of cultures, races, tastes and desires of ridden people. With his cheeky and free cuisine, from classical smoked salmon to goat cheese, petal of dry beetroots, dishes without border that are contained in a room of a few square meters, the cook was one to mark the breaking up, the cultural and identity turn that has widely spread in the gastronomy since then.
Patrick Guerry is following the quest of his young age for freedom and independence, that always led him to this “think different” that really makes the difference.
It is in this mood that he opened the Samot restaurant, fine cuisine and wine.
Far from the traditional hotel restaurant, Oh Standard! A relaxing place to live, where appetite stimulated by always renewed instinctively dishes meets dazzling acid counterbalanced by comfortable mellow, spicy notes and freshness of creativity. A search for freedom that also leads him to interest in 10 projects at the same time, to bring his touch with desire and pleasure in elaborated and various collaborations.
Patrick Guerry gets on the wrong side of the world, lead eaters to a gastronomic elsewhere, rich, charming and strong thanks to its difference in shapes and imagination. Spearhead of a young cuisine and of a generation of chefs that he gathers,
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