OUR STORY
KBourrut: instinctive cooking on returning from the market
It all started with a recipe one day in a classroom. My partner, Romain, 29, who is determined to follow his own instinct, was nicknamed by his teacher, in the Gascon language, "capbourrut", "Têtu" in a slightly more French dialect.
When you ask him what style of cooking you associate his work with, he will answer "the good one", that of his grandmothers. Originally from the Landes region, he was raised as if on a farm: fresh eggs from his grandmother, wood pigeons from his grandfather, vegetables from his parents' garden.
His primary mission will be to make you travel while staying at home, in the Basque Country. His generous but refined cuisine mixes classic French cuisine with notes from elsewhere. He owes this to his atypical career…
After a vocational baccalaureate in cooking, he learned the ropes at a caterer and then tried his hand at gourmet cooking. Later, he returned to catering, this time as a second at only 20 years old. A true jack-of-all-trades, he tried his hand at traditional cooking in the summer season, at a mountain brasserie, at local market stalls, at bistro cuisine, etc.
Most recently, he was the chef at Michel Guérard's Ferme aux Grives in Eugénie-les-bains as well as Michel Niquet's second in command at the very institutional "Chez Mattin" in Ciboure...
La Voie Sucrée: The Story Behind KBourrut's Desserts
On the other side of the wall, there is another universe, a little sweeter, a touch of calm that observes you through the glass roof. My name is Lisa, I am 26 years old and I am a pastry chef for the restaurant KBourrut. I was born in Seine et Marne where I had the chance to be trained at the Ferrandi school in Paris.
My little journey led me to choose chocolate making, my favorite profession. Always looking to make all the strings vibrate, I was hired for 2 years at Potel et Chabot, the Parisian caterer.
After 4 years of practicing my profession, I met Romain at Michel Guérard where I was a demi-chef de partie in pastry. Subsequently, we chose to found our life together on the Basque Coast where I had the opportunity to be in charge of the pastry at the Château Brindos in Anglet, for 1 year and a half.
But very quickly, Romain had the desire to open his own establishment, a desire that, so to speak, had never really left him. Out of love for him, I followed him in this magical adventure. Even strewn with pitfalls, we never stopped pushing them back together.
But it is ultimately out of love for you that I get up every morning with the impatience of seeing you smile in front of a dessert or a bite that you have tasted. Do not hesitate to stop in the hallway to observe, your smile will always be returned!
