Les toques blanches du monde

Geoffrey Poësson

La Badiane

Position : Chef

Establishment : La Badiane

Location : Sainte-Maxime, France

Gambas et radis noir comme un maki, émulsion de livèche

Geoffrey Poësson, young 37 year old Chef, born in Meaux, is the Chef and owner of the restaurant La Badiane in Sainte-Maxime and Michelin starred since 2011.

A strong training in pastry first sent him to work as a Pastry Chef in the USA, before moving to Monaco. Upon returning to France, he decides to open his own establishment on the coast, in Sainte-Maxime. In love with the products, his cuisine will rapidly unveil his identity which will be rewarded as he is elected “star of tomorrow”  by the Gault & millau guide in 2009.

He keeps on rising, by perfecting his cuisine. A perfect control of cooking time and technique as well as seasoning, well chosen products, textures and subtle associations combining culinary techniques and imagination are the keys that led him to being rewarded with his first michelin stars, only two years after opening.

Culinary advisor on top of his work at the restaurant, Geoffrey Poësson was rewarded several times, but stay humble, as his drive comes from sharing and happiness.

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LA BADIANE

6 rue Fernand Bessy
83120 Sainte-Maxime
France

Tel : +33 4 94 96 53 93