Two-starred chef Michel Sarran, star of Top Chef, revisits popular recipes with the culinary site Marmiton, in the book “Un chef dans ma cuisine, Marmiton invites Michel Sarran”. To be published on November 10 by Editions Michel Lafon.
After five years of participation in the Top Chef show, you are embarking on a new adventure for the Marmiton site. Why ?
The site contacted me. I was very enthusiastic to participate in this new adventure. The book “A chef in my kitchen-Marmiton invites Michel Sarran”, which is scheduled for release on November 10, should in my opinion be very popular with the public.
Four years ago, you already wrote a book on geography and gastronomy, “Routes of tastes”. What is it this time?
It is Marmiton who invites a chef into his kitchen to revisit around 80 popular and family recipes, appreciated by the French, by adding his touch or his grain of salt, a facelift, so to speak. These are simple recipes, accessible to all for a community of individuals. Technically easy and inexpensive culinary ideas too. Two important aspects. This idea, which I find very sensible, is the start of a collection for Marmiton and I am the first chef to start it. I’m kind of the godfather if you prefer. Other renowned chefs will follow to add their little know-how.
Do you think Top Chef was an added value for the choice?
Maybe but I don’t care. I am delighted to have been selected.
You mix Gascon fried rice, mara strawberries as well as marinated watermelon! All this with talent. Give us some examples of recipes that you have revisited.
The basic beef tartare recipe that I am reviewing as an Asian flavored veal tartare. Violet burnt tart. Poached pears with whipped cream and chocolate, or salad of endive and marinated scallops and Granny apples. One last: terrine of golden foie gras and grilled potatoes.
This new adventure after Top Chef and your various creations by Croq’Michel, especially in Toulouse and Paris, doesn’t it frighten you?
Not absolute. I like challenges, I am curious about new ideas. Everything related to cooking is a passion for me.
Tell us about the new Croq’Michel brand.
I created two in Toulouse: rue des Filatiers and Place Intérieurs in Saint-Cyprien. An ephemeral Gare de Lyon sign in Paris, another Faubourg Poissonnière also in Paris and I also opened a Dark Kitchen version lab. I also intend to develop the brand outside of Paris in the coming months. I still have other projects in the pipeline. I do not stop.
Why do you think the public is so seduced by books, TV shows that talk about cooking?
Simply because the kitchen speaks to everyone. A situation accentuated with the covid where many people have taken to the kitchen. Since the receipts multiply.
Practical information: A chef in my kitchen: Michel Sarran and Marmiton. 208 pages. Release expected on November 4, 2021. Price: € 24.95
Marmiton: the most visited site
The Marmiton site was created on January 30, 1999. In 2003, it was the most visited site with 8 million page views and
432,000 users. December 2010: launch of Marmiton magazine
September 2012: launch of the Marmiton Youtube channel
2012: new collection of Marmiton books with Playbac
April 2018: acquisition by TF1 / Unify Group. He is number 1 in the kitchen press kiosk sales audience