Cyril Attrazic

Cyril Attrazic's culinary philosophy is a profound "hymn to the terroir," deeply rooted in the unique landscape and resources of Aubrac, Lozère. He views his cuisine as a direct extension of his passion for this land, committed to working "close to nature and the seasons" with honesty and hard work. His ethos centers on eco-responsibility and sustainability, emphasizing that resources are scarce in his high-plateau environment, necessitating adaptation rather than control. A cornerstone of his approach is an unwavering dedication to exceptional, locally sourced meat, particularly a unique system for raising Aubrac beef. Unlike typical French producers, Attrazic works with his wife's cousins' micro-farms, raising castrated male calves (two and a half to three years old) on a strictly balanced diet rich in Omega 3 and 6, ensuring superior marbling and flavor. This commitment extends to utilizing the *entire animal*, with noble cuts reserved for his gastronomic restaurant and lesser parts transformed into dishes for his brasserie and local café, embodying a zero-waste philosophy. This holistic approach, he states, is where "eco-responsibility starts." Beyond meat, he forages for wild herbs and flowers from his garden and the surrounding wilderness, incorporating them into his dishes to reflect the changing seasons and the vibrancy of his environment. His vision is to translate the strength, energy, and "vivacity" of Lozère into a singular, creative, and sometimes "disconcerting" culinary experience that celebrates his region and its natural abundance. Chef Attrazic's technical mastery sets him apart as the "opposite of a market chef," focusing on sophisticated processes of *oxidation, dehydration, and fermentation* to transform and preserve ingredients, allowing him to "anticipate" and work beyond seasonal limitations. He meticulously matures poultry and duck for at least a month and employs an autoclave to create unique ingredients like black garlic from fresh garlic, and to treat lemons, artichokes, and Jerusalem artichokes. He pickles various elements and ferments foraged items such as elderflowers and rose petals for later use. His innovative techniques include harvesting birch water to glaze poultry for a caramelized touch, using unripe fruits and berries for acidity, and smoking local fish bones to craft distinctive dashi. His flavor profile is characterized by a dynamic interplay of vivacity and roundness, achieving a magical balance in his "coups de poing" (punchy) dishes. Plating is an understated art, using white plates in a contemporary setting devoid of fuss, allowing the food to speak for itself, often complemented by unique deer antler knives crafted by Sophie Fauré. Signature dishes that exemplify his artistry include: "Terre d’Aubrac," a poetic composition of silky milk panna cotta, black garlic, and dehydrated beef "soil" topped with flowers; Rosé lamb with fermented rose juice; Arctic char in a broth of smoked bones; Duck matured in beurre blanc noir; and a Gentian tonic sorbet with black lemon powder (oxidized for 60 days). Other notable creations include an "Egg in the egg" (local fish roe recreating the egg's center), a small tartelette with fresh and oxidized Jerusalem artichoke and wild black truffle, and an "Aubrac herb salad with dehydrated beef."

Career

• Chef at CYRIL ATTRAZIC, Aumont-Aubrac