The “pop and popular” cuisine of Gianmarco Gorni in Montpellier

• Gianmarco Gorni, former candidate for season 11 of the show “Top Chef”, takes over the kitchens of Maison Bayard, in Montpellier.

• In this singular place, the cook, of Italian origin, offers “pop and popular cuisine”.

  Gastronomic, but mixed “with the codes of street-food”.

• And not necessarily very expensive.

  "You don't have to eat rice and ketchup for a week to come here!"

  smiles Gianmarco Gorni.

Rosemary popcorn, grilled eggplant and strawberry hummus, asparagus tempura and curry mayonnaise, truffle croque-monsieur... by Gianmarco Gorni.

"That, that's excellent!"

exclaims a customer, pointing to her cod ceviche.

Finally, the plate.

Because there's nothing left.

Until the end of the year, the ex-candidate of season 11 of

is at the helm of the kitchens of this singular place, still little known to Montpellier residents, not far from the Polygon.

If Gabriel Borrel, the new boss of this hotel with the air of a cabinet of curiosities, offered Gianmarco Gorni to put himself behind the stoves of his establishment, it is because he wanted "a reference".

"We wanted to bring something fresh and atypical to Montpellier," he says.

He took on the project with great passion.

He came to scout the places before accepting, and he said "I see exactly what I'm going to do!"

A shared kitchen, just like this place.

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"He told me 'just do your cooking'"

Taking on an ex-

also helps to "give credibility to the place", he notes.

To put a spotlight on this place, which has the ambition to capture the "hype" clientele of the city.

“Gabriel [Borrel] often came to eat in the restaurant where I worked, in Paris, confides Gianmarco Gorni.

I think he liked what I was doing.

There was a big feeling.

He told me "Just do your cooking!"

Me, when I am told that, I am happy!

»

At Maison Bayard, the chef has imagined a “pop and popular cuisine”.

Gourmet cuisine, mixed "with the codes of street-food, with good products, beautiful dishes".

And not necessarily very expensive.

Tapas cost between 4 and 12 euros, and dishes between 7 and 22 euros.

"You don't have to eat rice and ketchup for a week to come here," he smiles.

I make a kitchen accessible to everyone.

But not like at home, he points out.

"Those who say they cook 'like at home', well, I'm staying at home!

laughs Gianmarco Gorni.

“We must not forget that we only eat”

The Italian-born chef, who fulfilled the dream of his mother, his grandmother and his great-grandmothers by becoming a cook, retains a strong humility, although he is solicited from all sides.

"We must not forget that we only eat," he notes.

We don't save lives.

We can save couples, sometimes!

But lives, no.

We are here to transform good products, and put them on the plate.

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When his residency at Maison Bayard ends, he should return to Paris, where he plans to open his restaurant.

Unless Montpellier retains him.

“I have two bad experiences with Montpellier, he smiles.

Once I lost my wallet.

Another time, I took the wrong train and ended up here!

But the more time I spend in Montpellier, the more I find it a great city.

I like his energy.

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A granita for your summer

We couldn't resist asking Gianmarco Gorni for a very simple recipe to celebrate summer.

“We can make a granita if you want!” smiles the chef.

I simply mix strawberries, with a little sugar and water.

I put it in a container, then in the freezer.

Once it's hard, I take a fork and scratch.

It makes a kind of strawberry powder.

I eat it with a spoon, in front of

!

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• Gastronomy

• Montpellier

• Top chef

• Kitchen

• Occitania

• Languedoc Roussillon