http___www.tastethemediterranean.eu_chef-coline-faulquier__2.xml
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Chef Coline Faulquier Passionate and determined, she entered the hotel school at just fifteen years old. Programme : learning the basics of gastronomy, the rigour and the requirements of the job. Coline perfected her practice in the Higher School of French Cuisine – Grégoire Ferrandi in Paris. Then, she surrounds herself with the best to learn as much as she can: Benoît Nicolas and Eric Robert (teachers at the Higher School of French Cuisine – G. Ferrandi), Charles Fontes (La Réserve Rimbaud), Jean Louis Nomicos (Restaurant Lasserre), Olivier Nasti (Le Chambard), Christophe Bacquies (Le Monte Cristo, Hotel du Castellet)… Her most memorable experience remains Le Bristol, along with Eric Fréchon and Franck Leroy… “My most beautiful experience… an unbeatable team spirit and a glowing energy…” An opportunity for her to learn: the accuracy of the seasoning, precise cooking techniques and a commitment to excellence. Strengthened by her experiences in the upper echelons of French gastronomy, she offers gourmet dishes in the restaurant La Pergola in Marseille inspired by Mediterranean terroir, and with products of the Provence region. She was elected Young talent of the year 2017 by the French edition of the restaurant guide Gault&Millau. She entered the finale of the Top Chef competition in 2016.
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Chef Coline Faulquier Strastvena i odlučna, krenula je u hotelijersku školu kada joj je bilo samo petanest godina. Program: učenje osnova gastronomije, osvješćivanje težine i zahtjevnosti struke. Coline usavršava svoje umijeće na Visokoj školi francuske gastronomije – Grégoire Ferrandi u Parizu. Kako bi naučila što je više moguće, okružuje se najboljima: Benoît Nicolas i Eric Robert (predavači na Visokoj školi francuske gastronomije G. Ferrande), Charles Fontes (restoran La Réserve Rimbaud), Jean Louis Nomicos (Restoran Lasserre), Olivier Nasti (restoran Le Chambard), Christophe Bacquies (restoran Le Monte Cristo, Hotel du Castellet)… Kao najljepše iskustvo izdvaja rad u restoranu Le Bristol, uz Erica Fréchona i Francka Leroya.”Moje najljepše iskustvo…nenadmašni timski duh i sjajna energija…”Tamo je naučila biti točna u začinjavanju, precizna u tehnikama i predana izvrsnosti. Osnažena iskustvom u samom vrhu francuske gastronomije, u restoranu La Pergola u Marseilleu stvara gurmanska jela inspirirana mediteranskim terroirom, s provansalskim proizvodima. Gastronomski vodič Gault&Millau proglasio ju je mladim talentom 2017. godine u Francuskoj, a 2016. godine ušla je u finale natjecanja Top Chef.