Sélim M'NASRI

Chef Sélim M'NASRI's culinary philosophy is deeply rooted in the concept of "liberty," reflecting his desire to express an authentic, uncompromised personal vision for his restaurant, Épicentre. He champions a singular approach where each dish is conceptualized around a central spice, serving to "reconcile people with spices" by highlighting their roles in flavor, perfume, and aroma, rather than mere piquancy. This dedication to individuality extends to his belief that "no product is ignoble"; all ingredients possess inherent richness and nobility, requiring only masterful apprehension to reveal their full potential. His ethos is underpinned by an unwavering commitment to product excellence and sustainability. Sélim M'NASRI prioritizes hyper-local sourcing, with "99% des produits du restaurant sont d’ici," specifically fruits and vegetables procured directly from regional producers in Nice, some even planting specific seeds for him. A staunch advocate for marine preservation, he practices rigorous sustainable fishing, explicitly avoiding trawl-caught fish in favor of small-net, line, or pot-caught seafood, and actively promotes the use of underutilized species to protect ocean resources, a commitment recognized by the Olivier Roellinger competition. His pursuit of exceptional ingredients also leads him on travels, such as journeys to Modena for specific balsamic vinegars, ensuring unparalleled quality through direct sourcing. M'NASRI's ultimate vision is to create an immersive and surprising dining experience, where guests are invited to the pass to understand the philosophy behind each spice-driven creation, fostering a deeper connection to the food and his distinct culinary personality. He aims to continually evolve and strive for culinary excellence, with an unwavering focus on pleasing guests and, with ambition, seeking further Michelin recognition. Chef Sélim M'NASRI's signature approach is characterized by remarkable technical precision and an innovative, spice-centric flavor architecture. His early, prodigious talent—demonstrated by mastering knife skills at age three and adult cookbooks at seven, and effortlessly excelling at techniques like 'ciseler'—provided a formidable foundation. This innate skill was refined over eight years under the rigorous mentorship of double-Michelin-starred Marcel Ravin, and further honed through experiences with triple-starred luminaries like Alexandre Mazzia in Marseille, critically acclaimed chef Pepe Moncayo in Singapore, and Ronan Kervarrec at La Chèvre d'Or. This extensive background has imbued his technique with a sophisticated blend of French classical rigor and diverse global influences. The cornerstone of his flavor profile is the concept that "une épice représente un plat" (one spice equals one dish), with tasting menus structured around 7 or 9 distinct spices. His cuisine marries with maestria his Tunisian roots, French technical mastery, Mediterranean vibrancy, and subtle Asian inspirations, creating a unique "route des épices." He meticulously balances these aromatic elements to achieve "équilibre et finesse," ensuring a nuanced and aromatic experience rather than overt heat. A prime example of his artistry is a recent creation featuring leek confit in a verbena broth, paired with grilled bread, smoked stracciatella, and a verbena vinaigrette—a surprisingly subtle and harmonious composition that epitomizes his ability to transform familiar ingredients through unexpected, spice-driven pairings. While the text doesn't name specific "legendary signature dishes," this detailed example powerfully illustrates his inventive and refined style.

Career

• Student at Lycée Hôtelier de Nice, Nice
• Chef (inferred) at Various Restaurants, Liverpool
• Commis at Lagon du Monte-Carlo Bay, Monaco
• Commis de Cuisine / Demi-Chef de Partie at Blue Bay (Marcel Ravin), Monaco
• Second Chef at Restaurant of a 3-starred Spanish chef, Singapore
• Sous-Chef at La Chèvre d'Or (Ronan Kervarrec), Èze-Village
• Chef at Blue Bay (Marcel Ravin) / SBM Group, Monaco / Lyon / Martinique
• Trial Chef at Atelier Crenn (Dominique Crenn), San Francisco, USA
• Chef at AM par Alexandre Mazzia, Marseille
• Private Chef at Private Chef, Undisclosed
• Chef-Owner at Épicentre, Nice

Mentored by Marcel Ravin, His mother, Dominique Crenn, Alexandre Mazzia, Unnamed 3-starred Spanish chef (Singapore), Ronan Kervarrec.