It was by observing the pleasures of family meals that Frank Renimel discovered, at a very early age, the power of a moment shared around a plate.
At the age of 13, he already knew he would make a career out of it. He entered the Lycée Hôtelier in Toulouse, then continued his studies in Montpellier, where he obtained his BTS.
Over the years, he has trained alongside Michel Guérard, the Pourcel brothers, Gérard Garrigues, Dominique Toulousy and Bernard Coussau.
He took up his first chef's post in 2003, at the Relais de Pigasse (Aude), and immediately won his first Michelin star.
Gault&Millau noticed him and awarded him 2 toques in 2006, then the title of Grand de Demain in 2012, before awarding him the Gault&Millau d'Or Nouvelle-Aquitaine in 2015.
In 2007, Frank Renimel and his wife Isabelle opened En Marge in Toulouse. They quickly won over customers with their free-spirited, sensitive and instinctive cuisine.
But the desire for nature and space became apparent. In 2012, they settled in Aureville, in an old renovated farmhouse.
A place in their image, 15 minutes from the city center, between modernity and roots.
Frank Renimel prides himself on cooking from the heart, based on the season, the feeling, the moment:
«Too much thought kills the dish. I'm all about spontaneity.»
The menu changes every month. The Chef plays with textures, temperatures and contrasts.
Nothing is forbidden. Each plate must provoke an emotion.
Certain dishes have become landmarks, such as mushroom cappuccino, cassoulet, etc.« En Marge » or violet yoghurt.
Recipes where technique takes a back seat to pleasure, where every ingredient has its place.
Frank Renimel favors quality, seasonal produce from short supply chains.
Vegetables are grown in the South-West. Citrus fruits come from Perpignan.
Milk, eggs, bread and meats are sourced from local producers, often located just a few kilometers from the restaurant.
Special attention is paid to the Chef's kitchen garden, where edible flowers, herbs and heirloom varieties enrich each dish with freshness and color.
«In the kitchen as in the dining room, Frank Renimel shares his existence, his generosity and his passion. He instills the desire to do things well, without ever curbing creativity.»
