Chef Matthie...
At the Maison et Objet exhibit in Paris 2022, KOTAI interviewed Michelin-starred French chef Matthieu Pasgrimaud, owner of "Le 1825" restaurant.
Chefs Tiphaine Mollard & Romain Casas
Sustainability and Precision in the Kitchen: An Interview with Chefs Tiphaine Mollard and Romain Casas
Tiphaine Mollard and Romain Casas are two up-and-coming chefs in the Parisian culinary scene. They crossed paths professionally at the restaurant "Le Club" in 2018, and their working relationship blossomed into a friendship. In 2020, they decided to embark on their own culinary venture and opened their first restaurant, "Deux," in the heart of Paris.
Located in the trendy 11th arrondissement, the story of "Deux" is the story of Tiphaine and Romain, two friends with different backgrounds and personalities, but most importantly, two passionate individuals. At "Deux," their gourmet cuisine is created using only fresh, seasonal products sourced directly from small French producers with whom they have been collaborating for several years, including Pierre Duplantier, Poujauran, Marie-Luxe, Eric Ospital, and more. Their plates are beautifully presented with modern and precise creations that are both gourmet and delicious.
Their success continued, and in 2022, they opened their second establishment, "P'tit Deux." Congratulations to the dynamic duo! This bar specialises in tapas and features an exquisite collection of French wines and spirits, as well as savoury croquettes, charcuterie, and cheeses from the South West and Savoy regions.
KOTAI and Deux: A Sustainable Partnership for Gourmet Excellence
Mollard and Casas met while working together at a Michelin-starred restaurant in Paris, and their shared passion for food and creativity inspired them to embark on their own culinary venture. They designed a menu that showcases their individual styles and culinary backgrounds, with dishes that range from classic French dishes to more experimental creations.
Tiphaine Mollard and Romain Casas, the talented chefs behind the restaurant "Deux" in Paris, were awarded the Gault & Millau 2021 Young Talents prize. This prestigious award recognises their exceptional culinary skills and innovative approach to French cuisine, highlighting their commitment to using fresh, seasonal ingredients sourced from small French producers. Mollard and Casas' dedication to their craft and passion for food have earned them recognition within the industry and further cemented their position as rising stars in the Parisian culinary scene.
"We are pleasantly surprised by KOTAI since we embraced it." - Romain Casas
Romain Casas is originally from the southwest of France. He honed his culinary skills at a hotel school before gaining valuable experience at prestigious restaurants such as "Carré des Feuillants" under the guidance of Alain Dutournier. In 2019, he collaborated with Christian Etchebest of "Le Club" to revamp their menu. His dedication to using fresh, seasonal ingredients sourced from small French producers, combined with his passion for food, has earned him recognition within the industry and established him as a rising star in the Parisian culinary scene.
"These are excellent tools for everyday use." - Tiphaine Mollard
Tiphaine Mollard is a talented chef and co-owner of the restaurant "Deux," located in Paris at 11th arrondissement. Originally from the Savoy region of France, she has a passion for using fresh, seasonal ingredients sourced directly from small French producers. Prior to opening her own restaurant with Romain Casas, she was trained by acclaimed chef Alain Ducasse at one of the most authentic Parisian bistros, Benoit.
Exploring French Gastronomy at Deux
"Deux" offers a unique culinary experience by bringing together the regional specialities of the Southwest and Savoy in France. They use fresh, seasonal ingredients sourced from small French producers, and their menu features precise, modern, and gourmet creations. The decor can be described as modern, minimalist, and elegant, with natural wood accents, warm lighting, and cosy seating arrangements that create a welcoming atmosphere for guests.
Innovative French Cuisine with a Zero-Waste Approach
The chefs have a passion for hospitality, which is reflected in their attentive service and their involvement in both the kitchen and serving. Their dedication to their craft has earned them recognition in the industry, and they were awarded the Gault & Millau 2021 Young Talents prize.
Chefs Tiphaine Mollard and Romain Casas share a zero-waste philosophy and work directly with local producers in their respective regions, ensuring a short supply chain. These values strongly resonate with our brand KOTAI, which promotes sustainability through the production of long-lasting knives.
Indulge your taste buds while being mindful of your consumption!
