Sirha Omnivore Paris & Paris Coffee Show 2024

LBG

Lucie Berthier Gembara

Sepia

Cheffe

Description

As native of Nantes, Lucie Berthier Gembara has been cooking since childhood, working alongside her grandfather chef. With him, she fished for cuttlefish in the Arcachon Basin, and ever since, the color black has been her culinary standard: that of the sepia ink with which, as a child, she used to ink rice or pasta. Later, her product-based cooking came to the fore with eminences such as Alexandre Mazzia in Marseille, before moving back to the Loire estuary to create her own cuisine. The name of her restaurant? SĂ©pia, of course, where she creates colorful, head-on dishes from the ocean and the vegetable garden. This chef is so committed to eco-responsibility that she and her market gardener partner have launched a 14,000sqm urban farm in the Nantes area.

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Scène Chef.fe.s
Sep 8, 2024
10:30 AM11:05 AM

Lucie Berthier Gembara

Lucie Berthier GembaraSepiaCheffe
Description
As native of Nantes, Lucie Berthier Gembara has been cooking since childhood, working alongside her chef grandfather. With him, she fished for cuttlefish in the Arcachon Basin, and ever since, the color black has been her culinary standard: that of the sepia ink with which, as a child, she used to ink rice or pasta. Later, her product-based cooking came to the fore with eminences such as Alexandre Mazzia in Marseille, before moving back to the Loire estuary to create her own cuisine. The name of her restaurant? Sépia, of course, where she creates colorful, head-on dishes from the ocean and the vegetable garden. This chef is so committed to eco-responsibility that she and her market gardener partner have launched a 14,000m² urban farm in the Nantes area.
All sessions
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