Suzanne Da Silva (Waymel)

Chef Suzanne Waymel's culinary philosophy is deeply rooted in an ethos of genuine pleasure and profound respect for product integrity. Having grown up on a farm, she was immersed from a young age in the world of exceptional ingredients, fostering an innate desire "to please" through her cooking. This foundational experience shaped her belief in working with the entire product, meticulously extracting and magnifying its essence to its fullest potential. Her approach at L'Odas is defined by an exhilarating sense of "audace" – audacity. This manifests in her signature "blind menus," where guests embark on a journey of discovery, unaware of what each course will bring. This concept is not merely a gimmick but a core tenet, driven by the challenge that "they never taste the same thing twice." It speaks to an unwavering commitment to creativity, seasonality, and constant evolution, ensuring each dining experience is uniquely tailored and ephemeral. Ingredient sourcing is paramount, emphasizing a direct, hyper-local connection to the land and sea. Chef Waymel actively partners with specific local producers, including market gardeners from Seine-Maritime and fishermen from La Manche, thereby cementing her bond with the Norman territory she has embraced. This direct relationship ensures the freshest, highest-quality produce reaches her kitchen, allowing the inherent flavors of the region to shine through with unadulterated clarity. Her vision is to create an intimate, human-scale culinary expression, a preference she developed after working in larger, acclaimed establishments, where she felt she could "express myself more quickly" in a more personal setting. Chef Suzanne Waymel's technical mastery is a testament to her formative years in prestigious kitchens, including Emmanuel Renaut's 3-Michelin-starred Flocons de Sel and Éric Pras's Maison Lameloise. This rigorous training instilled a formidable foundation in refined techniques, which she now infuses with her distinct creative vision. Her style is characterized by a comprehensive and respectful utilization of ingredients, evident in her commitment to working with "the product in its entirety," minimizing waste while maximizing flavor and texture. A hallmark of her artistic touch is the integration of "herbes sauvages" (wild herbs), a technique honed during her tenure with Emmanuel Renaut. This practice imbues her dishes with subtle, nuanced, and often unexpected aromas and tastes, reflecting a deep connection to nature and seasonality. Her approach to flavor is one of elevation and surprise, where ingredients are allowed to speak for themselves, yet are presented in novel combinations. Plating, while not explicitly detailed, must align with the "blind menu" concept, suggesting an artful, thought-provoking presentation that enhances the element of discovery and trust. Among her most celebrated creations, the "Saint-pierre confit, fenouil, émulsion pommes de terre et safran" (Confit John Dory, fennel, potato and saffron emulsion) stands out. This dish exemplifies her ability to combine high-quality local produce with sophisticated emulsions and delicate aromatics, showcasing both technical precision and a harmonious balance of flavors.