“I didn't expect to win against professional chefs at all.
On the local TV report, we see that I am a little aside when the results are announced and surprised when my name is mentioned!
» Florian Six, in his thirties, still can't believe having won the competition in which his friends had entered him as part of the Troyes Gastronomy Fair.
Faced with six other hand-picked candidates, culinary professionals or amateurs like him, this broker became the king of egg mayo.
Called “egg mayo crackers vinaigrette”, its recipe was unanimous.
“We had to make four plates, three for the jury and one for the public, in 2 hours maximum.
When I asked why I was chosen, I was invited backstage.
My three plates were empty!
»
At the end of last year in Troyes, Florian Six won the competition for the best egg mayo against several professional chefs.
/DR.
Interested in cooking for a long time - "I was greedy but I wasn't as sharp as I am now" - the young man shifted gears during the first confinement.
“I was stuck at home so I had time to cook.
In July 2020, I moved to a set that I completely fitted out.
I placed the kitchen in the center!
Before, I lacked space.
»
An internship at Alain Ducasse's cooking school reinforced his desire to delve deeper into the subject, while maintaining his job as a broker.
He is currently taking a CAP in cooking and is opening his own restaurant this Saturday in pop-up mode.
“Everything that happens to me is also thanks to the support of the Rest Ô Ensemble association which encouraged me to continue.
» Made up of seven Aube chefs, it notably organized the egg mayo competition which it won.
Around forty place settings for the first
“A few weeks ago, I was contacted by Maxime Simon, the owner of Maggie's, via social networks,” explains Florian Six.
Established in the Trojan area since 2019, the establishment brought together a bakery and a restaurant before the health crisis got involved.
The restaurant is now closed and only the bakery remains.
“Maxime suggested I open a pop-up restaurant in the premises he no longer uses.
»
The first evening is scheduled for this Saturday, February 10.
The forty place settings quickly found buyers.
“For starters, I wanted to keep it reasonable,” warns Florian Six.
I have already cooked for around thirty people for a friend's birthday but this time it will have nothing to do with it.
» No question of making your customers wait too long.
“A restaurant requires a lot of organization and timing that I am going to discover.
Fortunately, Maxime and my partner will be there to help me,” slips the chef who admits to not always having confidence in himself.
For this first evening, the broker-chef will offer a unique six-step menu with his “egg mayo crackers vinaigrette”.
About ten days before taking the plunge, Florian Six recognized that “the pressure is building.
I tested the menu with my partner and reviewed the proportions.
I'm a big eater and I finished everything.
My partner, on the other hand, did not go through with it.
» This Friday, it was waking up at 6 a.m. and heading to Île-de-France to collect all the raw materials he will need this Saturday, February 10.
“We'll see how this first evening goes, but the idea is to organize one or even two per month.
»