Delphine Borrewater, head of Disini in Castries, near Montpellier - N. Bonzom / Maxele Presse

  • Delphine Borrewater won a gourmet Bib in the Michelin guide for the third consecutive year. This distinction rewards neat meals, at an affordable price.
  • This young chef, former volleyball player, works at Disini, near Montpellier.

It's the final stretch before noon for Delphine Borrewater. The young chef, who has just celebrated her 30th birthday, is perfecting the butternut crème brûlée that she will serve for clients of Disini, a luxury hotel-restaurant nestled in a forest of holm oaks, in Castries, a village in the north-east from Montpellier (Hérault). "In the oven, then garnished with a coconut ice cream", reveals this gourmet.

For the third consecutive year, the Michelin guide has distinguished its gourmet cuisine from a gourmet Bib, which rewards carefully prepared meals at an affordable price. "It's an honor," says Delphine Borrewater. The first one was really unexpected! Eight months ago, I had just accepted my first position as head chef at Disini. It happened unintentionally. We try to do things well, by making quality, by working with good products. And then, smiles the chef, the gourmet Bib, "it's very very good, there is not necessarily the pressure of the star".

Beef tongues and prawns with pastis

However, the young woman, who landed in Montpellier at the age of 10, did not predestine herself in the kitchen. She first started studying economics at university. "I quickly gave up," confides the chef. I love cooking, working with my hands. I said to myself "Why not!" At home, we cooked a lot. My grandmother from the North used to make beef tongues, that from the South for grilled prawns with pastis. "

La Montpelliéraine then embarked on a training course, which led her in particular to the kitchens of the Maison de la Lozère, in Montpellier. Then in Japan, while visiting a friend, she is caught up in this passion, and gives a helping hand to restaurants or pastries. "It was a vacation, basically! She smiles. Back in France, in 2013, this former volleyball player, who played at the Croix-d'Argent or at Mauguio, multiplied experiences, before joining Disini, in local establishments, at Clos des Oliviers, at Carré Sea and Verchant estate.

"Sometimes we go for a walk in the scrubland, to pick figs"

It was in this luxury hotel in Castelnau-le-Lez that she met Thomas Mateos, her second and right arm in the kitchens of Disini. "She is a very attentive chef, she always has a thousand ideas," says the young man. She always wants to change things, I think we haven't done the same menu once since we worked together. And she likes good products. Sometimes we stroll through the scrubland to pick figs. "What I like are the exceptional products," says Delphine Borrewater, whose cuisine is crossed by lots of cultures.

Delphine Borrewater, head of Disini in Castries, near Montpellier - N. Bonzom / Maxele Presse

On the menu for lunch, she details, a "duroc and large white" pork chop, which she completes with cabbage and potatoes. And "a smoked breast juice". At Disini, we read in the Michelin guide, “we savor the cuisine of a young talented chef, colorful plates, carefully structured, full of flavors and aromas. "

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  • Languedoc-Roussillon
  • Restaurant
  • Cooked
  • Montpellier
  • Gastronomy
  • Michelin Guide