His first love
Yannick was born into a family of wine growers and brought up by his mother in the kitchen, and as a young boy he showed a keen interest in baking cakes and pastries. His passion for pâtisserie led to an apprenticeship in his teens with one of France's top chocolatiers, Michel Belin in Albi. As an apprentice, Yannick learned the discipline and exacting standards that would stand him in good stead for his future success.
Periods spent working for chefs Didier Oudill in Biarritz and Alexis Pélissou in Cahors broadened his horizons to embrace the true meaning of terroir, that all-important blend of produce, soil, climate and tradition which he expresses today with all his contemporary flair.
Recently appointed head chef at L’Amphitryon in Colomiers, Yannick achieved his first star in 2000; at the age of 24, he was the youngest Michelin-starred chef in France. In 2008, resounding confirmation of his talent came in the form of a second star. Michel is all set to go from strength to strength in his new position at L’Amphitryon.
His approach to cooking
Attractive, tasty and respectful: these are the three words Yannick uses to describe his cuisine, inspired by seasonal colours and his collaboration with local producers. What's more, he believes that although his Michelin stars do reward his skill as a chef, they are also recognition of the producers of Midi-Pyrénées, a region open to outside influences.
Yannick's goal is to achieve intense flavours combined simply, precision in his cooking and clarity in his presentation.
His creative process
He conceives his menu as a single entity, continually striking a balance between freshness, intensity and sweetness throughout the experience of dining at his restaurant, which is a celebration of food.
He remains true to his first love
A true pâtissier at heart, Yannick still loves to create desserts that feature an authentic taste and an intense aroma and open the door to the true essence of a plant, a fruit or a spice. He takes recipes that remind us of the tasty treats cooked up by our grandmothers and brings to them a youthful lightness, sparkle and vivacity.
The chef's suggestions
For example his Caviar des Pyrénées and sliced sardine served with cod crème and horseradish condiment; or perhaps his Canette du Lauragais duckling en croûte with black pepper, coriander and cumin.
His favourite Midi-Pyrénées wine
Yannick has a weakness for the wines of Cahors and their finest grape variety, malbec. His absolute favourites are the wines of the Château Haute-Serre up on the causse limestone plateau above Cahors.
The price of lunch at L’Amphitryon
From €32 (at lunchtimes not including weekends and public holidays).