Valentin Marin

Chef Valentin Marin's culinary philosophy is deeply rooted in the concept of "soulful cuisine," where the produce itself is the paramount ambassador of emotion and flavor. He champions simplicity as the gateway to true taste, believing that an authentic expression of ingredients should never be scattered but rather focused. His approach is inherently intuitive, with menus designed for pleasure that evolve in harmony with nature's rhythms, taking inspiration from the products available at the exact moment of their peak. His ethos emphasizes a contemporary take on terroir, particularly drawing from the rich bounty of the Savoie region, encompassing its pristine lakes and lush mountains. Marin is a fervent advocate for local sourcing, with a passion for foraging ("cueillette de père en fils") that extends to herbs, plants, and flowers like yarrow, oxalis, anise hyssop, scented geranium, and lemon balm, all meticulously picked from his garden or the surrounding mountain pastures. These aromatic spearheads are crucial in imprinting a lasting memory of Savoie on the palate. Ultimately, Chef Marin’s vision is to craft an elegant and distinctive signature style that distills flavors and textures, always anchoring his creations in the unique mountain and lake terrain of his home. He continually questions his work, refusing to rest on past achievements, ensuring that his cuisine remains dynamic, authentic, and emotionally resonant, offering an aromatic crescendo of flavors that tell the story of a place and its produce. Chef Valentin Marin's technical mastery is evident in his precise execution, honed through formative experiences in esteemed kitchens like the Four Seasons George V under Éric Briffard and Anne-Sophie Pic's establishment, known for its rigorous technicality. Having started his career in pastry, he possesses a foundational understanding of meticulous detail and exactitude. A particular passion for cooking fish drives his pursuit of subtle nuances, showcasing a remarkable precision in preparing lake varieties. His approach to flavor and plating is characterized by elegance and a distinctive style. Marin masterfully utilizes sauces, which he considers the "backbone" of a dish, adding structure and profound depth. He describes them as vibrant and round, emphasizing their critical role in amplifying natural flavors. The incorporation of foraged local herbs and aromatic plants serves as "aromatic spearheads," infusing dishes with the essence of Savoie while deftly interjecting hints of flavors from elsewhere to create complexity without distraction. His focus is always on "authentic taste," presenting a single product in its many variations to highlight its full potential. Among his most lauded signature dishes are the Pearly Arctic Char, often served with a vibrant and round fish roe sauce or with celery and a beurre blanc enhanced with pike eggs, showcasing his mastery of lake fish. The Léman Crayfish Tartare, meticulously prepared with citrus cream, crayfish reduction, and a hint of caviar, exemplifies his ability to elevate local ingredients with refined accents. Another classic demonstrating his technical prowess is the Veal Sweetbreads, exquisitely paired with morels and white asparagus, where the sauce and perfect cooking are consistently praised. The Strawberry Croustillant with tarragon highlights his pastry background and inventive use of aromatics in desserts.

Career

• Apprenti Pâtissier at CEDRIC PERNOT, Chambéry
• Apprenti at LES FABLES DE LA FONTAINE, Paris
• Demi Chef de Partie at LES FABLES DE LA FONTAINE, Paris
• Commis de Cuisine at RESTAURANT LE V, HÔTEL GEORGE V, Paris
• Chef de Partie at LE KAIKU, Saint Jean de Luz
• Chef de Partie at RESTAURANT D’ANNE-SOPHIE PIC, Valence
• Sous Chef at DAN B, Ventabren

Mentored by Cédric Pernot, Sébastien Gravé, Anthony DAVID, Éric Briffard, Christian le Squer, Nicolas BOROMBO, Anne-Sophie PIC, Dan BESSOUDO.