“”La Table de Cyrille” is a new gourmet restaurant that will be able to satisfy both locals and passing customers who are looking for refined, seasonal cuisine. On the plates prepared by the chef is inscribed “simplicity in the authenticity”. A maxim which every day guides the young self-taught chef as he likes to recall. Before going behind the stove, Cyrille Pasquier worked as a sommelier in prestigious houses and little by little the desire to become a chef grew .
As Cyrille says, his cooking is his sensitivity: “I imagine my recipes always with a taste for sharing, cooking from the heart, generosity and sincerity. It is certainly for me one of the greatest qualities of a cook. Giving and sharing are my primary motivations, a real inspiration. The exchange with my clients as with our young people is a priority, a transmission of our passion and our emotions.”
Discover in this replay how to cook Pentecost veal with morels, the star mushrooms of the moment in Franche Comté, Cyrille Pasquier style! And his fathers dub him like Jacques Barnachon, Christian Pilloud or even Romuald Fassenet who pushed him to go further and win a star in the famous Michelin guide in the years to come. The perfect example that cuisine in Franche Comté is also a story of friendship and transmission.