Since December 1, Zian Bodou has been the chef of a gourmet restaurant. He is only 19 but aims for excellence. He works his dishes around an idea “the ecosystem”. Meet this man from Pau, introduced to cooking by his father when he was very young.
On that day’s menu, the chef proposes a chicken fillet, enriched with carrots, Combawa juice and kumquat. Adds his own touch: oils he makes himself, here with coffee.
His restaurant is called Obsidian. From the name of a black volcanic stone with protective properties. Zian evokes minerality in the dish. During these walks in the Pyrenees or in the Bernese countryside, she does her shopping. Because he wants to share”what we don’t see:ou these moments outside the kitchen, the walks where we find the ingredients: leaves, buds, branches“.
Its main dish is always enriched with products, vegetables or fruits that grow in the same ecosystem.
Zian Bodou already has a precise idea of the cuisine he wants to propose. He’s only 19 but he moves fast. After a table d’hôte in the countryside, On December 1, he opened his first gourmet restaurant in the Château de Pau district.
This is a much bigger car. I make a lot more cutlery. The goal is to refine the line and get something more outstanding.
Zian doesn’t really know when”he fell” in the pot. Initiated by his father, he has been behind the stove since the age of 7. He trained at the Lycée Hôtelier de Morlaàs and continued his apprenticeship with great chefs, Philippe Etchbest et Michael Guerard.
I’m still a little stressed but I’m happier in the kitchen than in the dining room. Even if I go to see each of the customers in the room to find out how they are doing.
Now aim for a first star in the Michelin guide, but it says more in “search for the exceptional than for the star”.
See the report by Elise Daycard and Benoît Bracot:
video length: 01min 40
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