{"id":129,"date":"2025-10-06T10:55:39","date_gmt":"2025-10-06T10:55:39","guid":{"rendered":"https:\/\/restaurant.dheerajbhosale.in\/wp\/?page_id=129"},"modified":"2025-12-11T10:35:02","modified_gmt":"2025-12-11T10:35:02","slug":"chefs-kitchen","status":"publish","type":"page","link":"https:\/\/www.restaurantenmarge.com\/en\/the-restaurant\/chefs-kitchen\/","title":{"rendered":"The chef's kitchen"},"content":{"rendered":"
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The chef's kitchen<\/h1>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Chef frank renimel<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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A vocation born around the table<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>

At the age of 13, he already knew he would make a career out of it. He entered the Lyc\u00e9e H\u00f4telier in Toulouse, then continued his studies in Montpellier, where he obtained his BTS.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Chef frank renimel<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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A career forged with the greats<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Over the years, he has trained alongside Michel Gu\u00e9rard, the Pourcel brothers, G\u00e9rard Garrigues, Dominique Toulousy and Bernard Coussau.<\/p>

He took up his first chef's post in 2003, at the Relais de Pigasse (Aude), and immediately won his first Michelin star.<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Chef frank renimel<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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The En Marge adventure<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>

But the desire for nature and space became apparent. In 2012, they settled in Aureville, in an old renovated farmhouse.<\/p>

A place in their image, 15 minutes from the city center, between modernity and roots.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2017<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Opening of Hotel En Marge<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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2012<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Installation of En Marge in Aureville<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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2007<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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En Marge opens in Toulouse's Carmes district<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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2003<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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First star awarded<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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2003<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Chef at Relais de Pigasse in Ouveillan<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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2000<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Meeting with Dominique Toulousy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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1996<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Apprenticeship with the Pourcel brothers<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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1991<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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First course with a Michelin-starred chef, at Michel Guerard's<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Lively, seasonal cuisine without routine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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A spontaneous signature<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Frank Renimel prides himself on cooking from the heart, based on the season, the feeling, the moment:<\/p>

\u00abToo much thought kills the dish. I'm all about spontaneity.\u00bb<\/em><\/p>

The menu changes every month. The Chef plays with textures, temperatures and contrasts.<\/p>

Nothing is forbidden. Each plate must provoke an emotion.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Signature dishes<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Certain dishes have become landmarks, such as mushroom cappuccino, cassoulet, etc.\u00ab\u00a0En Marge \u00bb<\/i>\u00a0or violet yoghurt.<\/p>

Recipes where technique takes a back seat to pleasure, where every ingredient has its place.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Exceptional, local and committed products<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Frank Renimel favors quality, seasonal produce from short supply chains.<\/p>

Vegetables are grown in the South-West. Citrus fruits come from Perpignan.<\/p>

Milk, eggs, bread and meats are sourced from local producers, often located just a few kilometers from the restaurant.<\/p>

Special attention is paid to the Chef's kitchen garden, where edible flowers, herbs and heirloom varieties enrich each dish with freshness and color.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\u00abIn 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.\u00bb<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

La cuisine du chef Le chef frank renimel Une vocation n\u00e9e autour de la table C’est en observant le plaisir des repas en famille que Frank Renimel d\u00e9couvre, tr\u00e8s jeune, la puissance d’un moment partag\u00e9 autour d’une assiette. A 13 ans, il sait d\u00e9j\u00e0 qu’il en fera son m\u00e9tier. Il entre au lyc\u00e9e h\u00f4telier de […]<\/p>","protected":false},"author":1,"featured_media":0,"parent":11,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-129","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/pages\/129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/comments?post=129"}],"version-history":[{"count":65,"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/pages\/129\/revisions"}],"predecessor-version":[{"id":3187,"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/pages\/129\/revisions\/3187"}],"up":[{"embeddable":true,"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/pages\/11"}],"wp:attachment":[{"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/media?parent=129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}