Vaucluse. At 25, Saïd Soumaila will take the reins of the new bistronomic restaurant Le Quai des Saveurs

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He was only 13 years old when he moved to Bollène in Vaucluse. Originally from Mayotte, Said Soumaila has established himself in the gastronomic world, to the point of becoming today, at just 25 years old, one of the chefs of the new bistronomic restaurant Le Quai des Saveurs, which according to L'Echo du Tuesday, opens its doors this Thursday 19 December.

A new kitchen at Avignon station

Installed on the redesigned forecourt of Avignon Central Stationthis new restaurant is being created, supported by the CCI of Vaucluse, following a call for tenders launched by SNCF Gares & Connexions.

And it was young Saïd Soumaila's teachers who wanted him to take the reins of the kitchen.

An already impressive CV

Saïd Soumaila is not his first attempt. His journey in gastronomy began with a Bac Pro Cuisine in Valréas, then he joined the École Hôtelière des Fenaisons in Avignon for his BTS.

After a first experience in a kebab shop, everything came together when he became a pastry assistant at the Hôtel d'Europe. In 2022, the young man won the Rabelais Prize for young talent in gastronomy and a silver medal in the World Skills competition, as well as a “Meritorious Young Apprentice” Prize from the Society of Members of the Legion of Honor from Vaucluse.

In 2023, he is invited to the Élysée to share the galette des rois with the President of the Republic.

Room for the creativity of Saïd Soumaila

The Quai des Saveurs will offer a seasonal menu with local products: fruits and vegetables, AOC, fish and shellfish alcohols, trout, poultry, bull, lamb and even cheese will come from the four corners of Vaucluse.

“I know Saïd’s creativity, he has carte blanche to develop great recipes. Moreover, the SNCF asked us for something other than steak and fries or sausage and mash dishes for the 3 million travelers who pass through this square each year,” explains Patrice Leroy, technical director of the École Hôtelière des Fenaisons and professor of Saïd Soumaila.

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