Originally from Longeaux in the Meuse, Johan Thyriot has a career as rich as his experience. He has decided to reinvent his conception of the profession, to leave behind what he calls “consumption overload”. Without renouncing the quality of his cuisine, he wants to rationalize operations and the use of products, getting even closer to nature. Its different menus Domaine du Colombier , in the Drôme, south of Montélimar, bear the names of the four elements. He plays on the five flavors: salty, sweet, sour, bitter and umami that he learned to master in Japan.
After studying cooking at Fournier high school in Verdun it’s at Stanislas high school in Villers-lès-Nancy , Johan Thyriot took his pilgrim’s staff and his knives. His steps led him to meet Philippe Labbé, two stars of the Chèvre d’Or, in Èze. With him she learned “the need, rigor and tenacity”. Then he…
