Erwann Lance

Erwann Lance's culinary philosophy, deeply rooted in a blend of "bistronomy et bonne franquette," champions an authentic and approachable fine dining experience at Le Petit Cornichon. His core ethos centers on a "gastronomie décomplexée" – an unfussy yet refined approach where the quality of ingredients takes precedence. Having grown up in Marrakech hotels and trained in prestigious kitchens like Michel Rostang and Le Bernardin, Lance brings a global perspective to traditional French cuisine, reinterpreting it with "son œil à lui" for a Moroccan clientele. Ingredient sourcing is paramount to his vision. Lance is a staunch advocate for "produits locaux et de saison," emphasizing this commitment with a declaration like, "Vous ne trouverez pas une tomate dans mon assiette au mois de novembre !" He strives to use Moroccan products "almost exclusively," from fresh vegetables to local olive oils and salts, reducing the restaurant's ecological footprint and showcasing regional bounty. This dedication ensures freshness, sincerity, and transparency in every dish. His overarching vision is to offer Marrakech a culinary experience beyond common classics, surprising diners with innovative preparations (e.g., ceviches instead of tartares) and highlighting less conventional fish like mérou. He envisions a convivial atmosphere where "grands plats de pâtes aux légumes du coin" and shared meals, often featuring tableside carving of poultry or fish, encourage a sense of community. Through elegant simplicity and creative innovation, Lance aims to craft memorable dining experiences that blend tradition and modernity, placing customer experience at the heart of Marrakech's unique gastronomy. Chef Erwann Lance's technical mastery is a synthesis of rigorous classical French training and an inherent creative spirit. His approach to cooking, honed during four years under Michel Rostang and two years at the triple-starred Le Bernardin in New York, emphasizes precision, rigor, and a deep understanding of ingredients. He masterfully blends French culinary traditions with Mediterranean accents and global inspirations, crafting "assiettes bien travaillées" that are both elegant and unpretentious. Lance's signature style involves playing with textures, flavors, and techniques to artfully reinvent French classics. He prioritizes "simplicité élégante" in plating, ensuring that the quality of the product remains the star. He actively seeks to surprise and delight his diners; for instance, offering ceviches as an alternative to common tartares and featuring less conventional but equally flavorful fish like mérou. His menus evolve with the seasons, changing six times a year for the main card and weekly for lunch, ensuring dynamic and fresh offerings. While the text mentions several appealing dishes, it explicitly identifies the "Magret de Canard au Miel et Épices" as a "plat signature," celebrated for its balance between tradition and innovation. Another "classic du restaurant" is the "Risotto aux Champignons Sauvages," rich with earthy flavors. From the current menu, the "Bœuf Wellington" and the "Gratin de Macaronis au Homard et Comté" are highlighted as "Les Classiques," demonstrating his ability to elevate comfort food with gastronomic finesse.

Career

• Entrepreneur - Restaurant Owner - General Manager - Culinary Leader at Le Petit Cornichon, Marrakech
• Director Of In Room Dining & Butler Service at Royal Mansour Marrakech, Marrakech
• Director Of In Room Dining & Butler Service at Beachcomber Hotels - Royal Palm Marrakech, Marrakech
• Assistant Director Of Restaurant at Restaurant Dessirier - Michel Rostang Paris, Paris
• Restaurant Manager - La Grande Table Francaise By Yannick Alleno at Royal Mansour Marrakech, Marrakech
• Restaurant Assistant Manager at Atlantis The Palm - Dubai, Dubai
• Head Waiter at Le Bernardin - New York, New York
• Head Waiter at Michel Rostang, Paris