Romain Zarazaga

Chef Romain Zarazaga's culinary philosophy is deeply rooted in the concept of transmitting "joy" and "poetry" through his dishes. He aims to create a "happy and poetic cuisine" that transcends mere sustenance, aspiring to "transport" his guests and evoke profound emotions. This ethos stems from an early connection to the emotional power of food, inspired by the sensitivity depicted in the film *Ratatouille*, where flavors elicit vivid sensory experiences. Zarazaga dreams of a "super-power" to understand diners' olfactory and gustative memories, enabling him to craft dishes that resonate deeply and personally. His commitment to joy extends beyond the plate to the entire dining experience, where gestures and words in the dining room contribute to a poetic atmosphere. He believes that genuine hospitality means making guests feel "welcomed, at home." This holistic approach also encompasses a healthy and balanced work environment, as he deliberately chose to open his restaurant only four days a week to ensure a sustainable rhythm for his brigade and prioritize his future family life, fostering a loyal and harmonious team. Ingredient sourcing is central to his "geography of the plate," emphasizing a profound connection to the local terroir. Zarazaga is "all the time outside," exploring the Loire valley from his boat, observing birds, fishing, and meticulously selecting wild plants along the water's edge. He works with a nearby market gardener located just one kilometer away, a local Loire fisherman for fresh pike-perch (sandres), and a specialist who sources seafood daily from Lorient and Grandville. His passion for wild herbs, cultivated during his time with Emmanuel Renaut, led him to re-learn the local bounty upon settling in Bouchemaine, integrating market gardening, viticulture, and wild foraging into his culinary palette. This dedication to proximity and seasonality ensures that his dishes are a true "local poetry," reflecting the beauty and resources of his chosen Anjou landscape. Chef Zarazaga's technical mastery is best exemplified by his meticulous approach to sauces, which he considers the most memorable element of any dish. He dedicates up to three full days to cooking his jus de viande and various fonds, believing that "joy probably comes through the sauces." This labor-intensive process underscores his commitment to depth of flavor and gastronomic excellence, a discipline honed through his apprenticeships at esteemed establishments under chefs like Laurent Petit, Éric Frechon, Emmanuel Renaut (where he learned foraging), and Maison Troisgros. His earliest culinary memory, dating back to a semi-gastro restaurant at age eight, involved describing with precision the "coulis points stretched with a toothpick in the crème anglaise," signaling a precocious attention to detail and presentation. His plating style, described as a "geography of the plate," is an artistic expression of the local landscape and its bounty. Flavors are carefully balanced to evoke emotion, with a strong emphasis on hyper-local and seasonal ingredients, particularly wild herbs he forages himself. While specific named "signature dishes" are not detailed in the provided text, his profound focus on exquisitely crafted sauces stands out as his culinary signature. He personalizes the dining experience by serving one dish at each table per service, allowing him to connect with guests and gauge the ambiance of the room, further reinforcing his philosophy of emotional engagement through food.

Career

• Cook at Le Clos des Sens, Annecy

Mentored by Laurent Petit, Emmanuel Renaut, Éric Frechon.