Generosity, sharing, and rigor: Chef Vincent Biset's cuisine mixes different elements to provide an updated picture of fine dining.
The opinion
Gratitude is undoubtedly the dearest sentiment to Vincent Biset, chef of the Hotel du Tribunal restaurant in Mortagne-au-Perche, Normandy. A disciple of a great master like Joel Boileau, maître cuisinier de France (the oldest association of chefs in France), Vincent learned from him the importance of values such as generosity, rigor, and passion. Today, as maître cuisinier and chef leading Le Tribunal's brigade since 2017, Vincent, in addition to transmitting his talent and creativity, makes teaching and sharing his most important mission.
"I want to involve, not impose. I want to inspire and help. A restaurant is not a factory! I love to see the apprentices' eyes shine. I had the great pleasure of being educated by Mr. Boileau. He supported me during my induction ceremony among the maître cuisinier of France, the oldest chefs association. Today, I am part of the committee overseeing the selection and welcoming of future teachers. The circle is complete. Now it's my turn; I want to offer the opportunity Mr. Boileau gave me to the young people who work here and whom I train," Vincent tells Actu.fr.
In presenting his simple, generous cuisine tied to local products, Chef Biset relies on the valuable advice of his collaborators. Each of his creations, combining different textures, colors, and tastes, is subjected to the taste buds of the apprentices, who eagerly offer themselves as very enthusiastic guinea pigs. His rigorous work revolves around the enhancement of natural, fresh, and seasonal products selected from local producers.
"I always keep in mind that a good ingredient should not be distorted. I fight to preserve authenticity. The Le Perche area is strategically located, close to the coast for fish and shellfish, close to the land for white and red meats and game... I prepare my dishes with the small treasures of local producers, fresh fruits and vegetables from nearby farmers, honey from beekeeper Patrick Cholet, Leblanc saffron, pumpkin beers, smoked malt from Sébastien Le Grand, goats from Ferme du Plantis, butter, cream, and cured meats from Ferme de l'Étoile, eggs from La Bigotière...," he continues.
The homemade Mortagne blood sausage - which Chef Biset now presents with a hazelnut, walnut, almond crumble, and blackberry juice - remains, however, the most representative dish of Vincent's cuisine, a recipe he passionately shares with his apprentices.
