Florian Pansin

Chef Florian Pansin's culinary philosophy is profoundly rooted in an ancestral respect for product and terroir, forged from his childhood alongside his market gardener grandfather in Drôme. This early immersion instilled in him an "obsession for precise taste and well-born vegetables," a principle that remains the bedrock of his entire culinary oeuvre. His decade-long tenure at the esteemed Maison Troisgros further refined this foundation, exposing him to the pinnacle of French gastronomy where he honed his technical mastery in creation, managed high-stakes passes across multiple dining concepts, and carried the house's signature across international stages from San Francisco to Tokyo. At Saisons, his ethos is articulated through a deep commitment to seasonality, sustainability, and educational transmission. His cuisine is directly nourished by two permaculture greenhouses, meticulously cultivated adjacent to his kitchen. These 200m² plantations prioritize organic, farmer's seeds and healthy, untreated soil, embodying a holistic, zero-waste approach where surplus produce feeds other kitchens, plant waste is composted into fertilizer, and seeds are diligently recovered for future sowings. This ultra-local sourcing ensures unparalleled freshness and imbues his dishes with a direct connection to the land. Beyond the plate, Pansin is driven by a fervent passion for daily discovery, constantly exploring new flavor associations and product innovations. He believes firmly in the importance of transmitting and sharing these culinary revelations with his team and the next generation of chefs at Institut Lyfe, emphasizing the core values of passion, curiosity, and excellence that define his illustrious career. His work is a testament to a culinary vision that harmonizes tradition with innovation, precision with poetry, and gastronomic excellence with environmental stewardship. Chef Pansin's signature approach is characterized by authoritative precision, profound legibility of product, and an unwavering commitment to sustainable practices. His technical mastery, honed at establishments like Maison Troisgros, manifests in a cooking style that accentuates the inherent qualities of ingredients, allowing their true flavors to shine with clarity and depth. This is evidenced by his "obsession du goût juste et du légume bien né," ensuring every component is at its peak. His artistry extends to evocative plating and sensory engagement. Dishes are crafted to transport diners, as seen in his ability to conjure "the aroma of the undergrowth" with the nuanced layering of cooked and raw cèpes in his Râpée Automnale. Pansin also integrates elements of tableside culinary theatre, combining classical roasting techniques with modern flourishes, such as the dramatic finishing of his Canette de Challans on a 190°C lava stone, enveloped in hay smoke under a wooden cloche. His most legendary signature dishes include: - **Râpée automnale**: A composition of cèpe mousse on potato purée, sautéed cèpes, raw quail egg yolk, hazelnuts, capers, and hazelnut oil, finished with freshly shaved raw mushrooms, designed to evoke the essence of an autumn forest. - **Canette de Challans au yuzu kosho**: Challans duck roasted with yuzu kosho butter, presented with an intricate tableside finish on a heated lava stone with hay smoke under a wooden cloche, showcasing both technical skill and sensory drama.

Career

• Chef de cuisine et directeur at Saisons (Institut Lyfe), Écully
• Chef de Cuisine Formateur at Institut Lyfe (Ex-Institut Paul Bocuse), Écully
• Assistant executif chef at Troisgros, Ouches
• Chef de cuisine at Colline du colombier, France
• Sous-chef de cuisine at TROISGROS SA, France