“At Christmas, our dad went into the kitchen for 3 days to bring out God’s meal!”

He is just 30 years old, already 2 Gault & Millau hats, and yet he would have liked to be… a rock singer! Sylvain Renzetti began a career in music, with his brother Kilian. Guitar, band and concerts. To finance recording equipment, he got hired as a chef in a restaurant (rewriting his CV a little). And there, Sylvain rediscovered the joy of cooking, he who had attended hotel school to avoid other, more restrictive studies, but without really wanting to get involved in the profession.

Here he is today in the kitchen of his restaurant, in Bordeaux, which he called Son’. A name has a double meaning: “First of all it’s the sound, the music. Then, in the English version of the word, it’s about paying tribute to my little mother. 6 years ago, she sold her house to buy the fund of business here. I’m incredibly lucky.”

Thierry Marx, Pierre Gagnaire, Paul Pairet, Glenn Viel are all very creative chefs who inspire Sylvain Renzetti in his own vision of cuisine. The young man dares everything, combines art with gastronomy, searches for the best product, and above all he racks his brains to surprise his guests each time: “I try to understand, each time it is cooked, what is happening, what physico-chemical phenomenon is taking place. I was thus able to file a patent for a sauce which appears from the start of the meal like a lit candle on the table.”

Very quickly, the Bordeaux chef became the darling of certain applications which placed him at the top of the city’s favorite restaurants, and the critic Gilles Pudlowski predicted a future Michelin star for him. He likes holidays, spent as a family with his parents and his brother: “At Christmas, our dad went into the kitchen for 3 days to bring out God’s meal!”

For this native of the Arcachon basin, it is impossible to miss the oyster, which he places on the menu throughout the year: in tartare, in ceviche, in cream, in sorbet, in espuma or under oyster-sausage shape. For the holidays, he prepares it, in the show, cooked at low temperature.

Served in a rock-shaped container, the oyster releases smoke when the lid of the rock is lifted. Still the inventiveness of Sylvain Renzetti, a chef not to be missed in Bordeaux.