Gaetan PERULLI

From a young age, Gaëtan Perulli was drawn to the culinary arts, a passion that, despite early academic pressures, led him through some of France's most esteemed kitchens—Lameloise, Davy Tissot, Yannick Alléno, and Éric Frechon. These formative experiences instilled in him a profound rigor, a relentless pursuit of excellence, and an understanding that the dining experience extends beyond the plate to encompass service and client interaction. He views his craft as constantly evolving, stating, "In France, we have relied too much on our laurels, thinking that we would remain the best. What I was doing at the beginning of my career, I feel like it's a century old." At the heart of Chef Perulli’s philosophy is a deep respect for the product, articulated in his belief to "honor the producer's product and not denature its flavor." This commitment translates into a rigorous local sourcing strategy, favoring short supply chains and working "with a maximum of local products." Examples include "La Tomate de Charlotte" and "L’Aubergine de la Bioferme de Lommoye," highlighting a preference for specific, quality regional ingredients. His post-COVID "carte blanche" at Le Panoramique allowed him to fully implement this vision, shifting away from extensive à la carte menus to curated tasting menus that change every two weeks, optimizing freshness, controlling costs, and minimizing waste. Perulli envisions cuisine as a dynamic "show," aiming to integrate the kitchen's artistry directly into the dining room. He aspires for his team to perform finishing touches, carving, sabayon preparation, or plating in front of guests, creating an immersive and interactive experience. This blend of technical mastery, respect for ingredients, and a forward-thinking approach to guest engagement defines his modern, "Panoramique" mode of cooking, continuously striving for culinary innovation while upholding the high standards of a Michelin-starred establishment. Chef Perulli's technical mastery is characterized by meticulous precision and a harmonious "orchestra" approach in the kitchen, where each brigade member executes their role with exactitude—from precise vegetable taillage (brunoise) and delicate preparations like eggplant caviar and squid ink tuiles to the careful ciselage of fish carpaccio. His plating emphasizes "simplicity" and "a refined visual," designed to highlight rather than obscure the inherent beauty of the ingredients. He refrains from identifying specific "legendary signature dishes" due to his dynamic, bi-weekly menu rotation, which ensures peak seasonality and creativity. However, his current menu offers indicative examples of his style, such as "La Tomate de Charlotte au naturel, en ketchup et en extrait, carpaccio d’une grosse dorade" and "La Courgette en mousseline et sa fleur farcie (caviar d’aubergine) puis rôtie, bar sauvage cuit à la plancha, beurre au curry." These dishes demonstrate his ability to transform prime local produce into elegant, flavor-focused compositions. He also expresses a desire to elevate the dining experience further by incorporating tableside finishing, carving, sabayon preparation, and plating, showcasing classical techniques with an engaging, theatrical flourish.