Victor Moriez

Chef Victor Moriez's culinary philosophy is rooted in a profound respect for the product, emphasizing its complete utilization to minimize waste. He positions himself and his team as 'artisans du goût,' believing that the same meticulous approach should be applied whether working with a humble carrot or an exceptional ingredient, always aiming to sublimate it on the plate. His core ethos centers on creating a cuisine that is 'lisible, élégante et marquée par des goûts francs.' This vision entails a judicious balance between honoring the historical DNA of Le Pérolles and progressively asserting his own distinct identity. Moriez advocates for a clear, uncluttered gastronomic experience, asserting that 'cela ne sert à rien d’en faire trop, car sinon on se perd.' He strives for an 'épure jouissive'—a delightful simplicity that allows the main ingredient to shine without unnecessary embellishments, declining the product in various ways without confusing the palate. Ingredient sourcing is paramount, built upon admiration for the work of local producers. He has integrated his personal network of suppliers with Le Pérolles' historical providers, with a clear intention to deepen collaboration with Fribourg-based artisans. This commitment extends to a holistic approach to ingredients, such as utilizing an entire animal—noble cuts for the gastronomic restaurant and other parts for the brasserie—as a testament to his anti-waste principles and creative versatility. Chef Moriez’s technical mastery is forged from a rich tapestry of experiences, notably the exacting rigor learned at Hôtel de Ville de Crissier and the precision of tastes developed under Benoît Carcenat, where he embraced the philosophy that 'tout peut s’associer, tout est question de goût,' provided harmony is respected. His style is characterized by an 'épure jouissive' and 'ascèse visuelle,' presenting dishes that are minimalist, going to the essential without 'froufrous.' He champions the complete utilization of ingredients, transforming them into clear, elegant flavors. His approach to plating is designed to be readable, allowing the guest to discern and appreciate each component. Dishes are structured around a central product, often showcasing its various expressions. Examples of his signature artistry include: * **The Olive Dish**: A symbolic creation representing the new chapter at Le Pérolles, designed to surprise and engage guests with a novel experience. * **Pheasant Terrine with Deer Tartare**: An amuse-bouche featuring a delicate pheasant terrine paired with vibrant deer tartare, accented by nasturtium and Gruyère caramel, demonstrating a playful yet refined balance of textures and flavors. * **Woodcock and Celery**: A dish exemplifying his 'épure' vision, where the woodcock is masterfully prepared from head to claw, complemented by a thoughtful declination of celery. * **Whole Scallop**: The scallop is utilized in its entirety; the poached noix (muscle) forms the centerpiece, crowned with a crispy tempura of its beard, accompanied by tagetes and bitter orange. Even the classic Pérolles puff pastry bread is reimagined, filled with a tamara made from the scallop's coral. * **«Patte Noire» Chicken from Gruyère**: This celebrated free-range poultry is central, with the bird's skin stuffed with a chicken mousseline infused with liquorice, leek, and black garlic. The accompanying jus, served separately, evokes the comfort of a Sunday roast, alongside roasted spices and a vichyssoise—a poignant nod to one of Moriez’s earliest culinary lessons.

Career

• Commis De Cuisine at Hotel Nelligan (Verses Restaurant), Montréal
• Commis De Cuisine at Hotel Nelligan (Méchant Bœuf Bar Brasserie), Montréal
• Commis De Cuisine at Hotel Nelligan (Verses Restaurant), Montréal
• Chef De Partie at Hotel Nelligan (Verses Restaurant), Montréal
• Chef De Partie at Le Cinquième Péché, Montréal
• Demi-chef De Partie at GROUPE FRANCK PUTELAT, Carcassonne
• Chef De Partie at Club Privé 357C, Montréal
• Sous-chef at Fretheim Hotel (Restaurant Arven), Flåm
• Commis De Cuisine at Le Restaurant de l'Hôtel de Ville de Crissier, Crissier
• Chef De Partie at Le Restaurant de l'Hôtel de Ville de Crissier, Crissier
• Sous-chef at Le Restaurant de l'Hôtel de Ville de Crissier, Crissier
• Chef De Cuisine at Valrose Hotel & Restaurant, Rougemont
• Sous-chef Exécutif at The Alpina Gstaad, Gstaad
• Chef De Cuisine at Le Pérolles, Fribourg

Mentored by Franck Giovannini, Benoît Carcenat, Gilles Herzog, Franck Putelat, Jérémy Desbraux, Pierrot Ayer.