{"id":2968,"date":"2016-10-07T16:59:13","date_gmt":"2016-10-07T14:59:13","guid":{"rendered":"https:\/\/www.pagesjaunesmonaco.com\/blog\/?p=2968"},"modified":"2017-02-13T11:38:58","modified_gmt":"2017-02-13T09:38:58","slug":"sandro-micheli-exigence-passion","status":"publish","type":"post","link":"https:\/\/annuaire-monaco.mc\/news-monaco\/sandro-micheli-exigence-passion\/","title":{"rendered":"Chef Sandro Micheli : Exigence & Passion"},"content":{"rendered":"

V\u00e9ritable passionn\u00e9, Sandro Micheli est un chef p\u00e2tissier attachant qui signe les gourmandises que d\u00e9gustent les habitu\u00e9s du Louis XV Alain Ducasse \u00e0 l\u2019H\u00f4tel de Paris. Rencontre avec un homme exigeant.\u00a0<\/em><\/p>\n

\"Souffl\u00e9<\/p>\n

Parcours sans faute, discipline irr\u00e9prochable et amour du m\u00e9tier\u2026 Pour Sandro Micheli, devenir p\u00e2tissier, s\u2019est impos\u00e9 comme une \u00e9vidence. Si la silhouette longiligne de Sandro ne trahit pas sa gourmandise, le natif de Belfort avoue qu\u2019il d\u00e9vore un Panettone par jour, et au minimum un baba par semaine, \u00ab\u00a0avec autant de cr\u00e8me que de baba\u00a0!\u00a0\u00bb, lance le gourmet, le sourire aux l\u00e8vres. Ses premi\u00e8res armes, et ses premi\u00e8res \u00e9motions en cuisine\u00a0? Le jeune homme les a connues aupr\u00e8s de l\u2019un des p\u00e8res de la cuisine fran\u00e7aise, le c\u00e9l\u00e8bre Paul Bocuse. Et c\u2019est un peu par hasard qu\u2019il s\u2019est retrouv\u00e9 plong\u00e9 dans l\u2019univers de la haute gastronomie. Plong\u00e9 dans l\u2019univers impitoyable de la restauration, le jeune homme ne l\u00e2che rien. \u00ab\u00a0C\u2019\u00e9tait tr\u00e8s difficile. Les exigences et la pression \u00e9taient tr\u00e8s fortes. On faisait de grosses journ\u00e9es. C\u2019\u00e9tait intense\u00a0\u00bb. Mais Sandro r\u00e9alise sa chance. \u00ab J\u2019\u00e9tais conscient d\u2019\u00eatre privil\u00e9gi\u00e9. Et je me suis dit, si je dois devenir p\u00e2tissier, autant travailler pour une maison \u00e0 la hauteur des sacrifices qu\u2019imposent ce m\u00e9tier\u00a0\u00bb.<\/p>\n

Exp\u00e9rience Outre-Atlantique
\n<\/b>Apr\u00e8s \u00eatre pass\u00e9 chez Michel Gu\u00e9rard, \u00e0 Eug\u00e9nie-les-bains, il int\u00e8gre la brigade du restaurant Les Cray\u00e8res \u00e0 Reims, en 2000, comme sous-chef p\u00e2tissier. C\u2019est ensuite de l\u2019autre c\u00f4t\u00e9 de l\u2019Atlantique, \u00e0 New York City que Sandro Micheli verra son art se peaufiner, se transformer et se nourrir des influences multiples que conna\u00eet la plus grande ville des Etats-Unis. Pourquoi les USA\u00a0? \u00ab\u00a0Je voulais d\u00e9couvrir un nouveau pays, j\u2019ai achet\u00e9 un livre qui recensait les plus grandes tables du monde\u2026 Et c\u2019est comme \u00e7a que j\u2019ai opt\u00e9 pour cette destination\u00a0\u00bb. Inspir\u00e9 par l\u2019ouverture d\u2019esprit et la culture newyorkaise, Sandro rencontre en 2005 celui qui lui offrira sa premi\u00e8re place de Chef p\u00e2tissier, le grand Alain Ducasse. \u00ab\u00a0Le jour o\u00f9 j\u2019ai eu mon premier rendez-vous avec le patron, l\u2019entretien a dur\u00e9 10 minutes. Je me suis assis, il m\u2019a regard\u00e9 et m\u2019a dit\u00a0: Qu\u2019est-ce que tu veux\u00a0? J\u2019ai r\u00e9pondu\u00a0: Travailler pour vous. Et c\u2019\u00e9tait r\u00e9gl\u00e9\u00a0!\u00a0\u00bb, s\u2019amuse le disciple du chef triplement \u00e9toil\u00e9. Il \u00e9voluera au restaurant de l\u2019Essex House avant d\u2019int\u00e9grer la brigade d\u2019ouverture du Adour au The St. Regis. Et c\u2019est finalement, dans son \u00e9crin mon\u00e9gasque que Sandro Micheli a pos\u00e9 ses instruments de cuisine, il y a maintenant trois ans.<\/p>\n

Une table \u00e9toil\u00e9e
\n\"Ducasse<\/b>Comment r\u00e9pondre aux exigences d\u2019un chef aussi influent et m\u00e9ticuleux qu\u2019Alain Ducasse\u00a0?\u00a0D\u00e8s son entr\u00e9e dans le groupe, Nicolas Berger lui a appris les bases et les fondements de la cuisine qu\u2019Alain Ducasse souhaite offrir aux clients de ses \u00e9tablissements. \u00ab\u00a0Ces r\u00e8gles sont devenues les bases de mes cr\u00e9ations culinaires : des go\u00fbts francs, ne pas mettre trop de choses, retirer le maximum de sucre, laisser toute la place au produit\u00a0\u00bb. D\u2019ailleurs au menu de la carte des desserts du Louis XV, on retrouve l\u2019incontournable baba au rhum, et des d\u00e9clinaisons sucr\u00e9es autour de fruits allant de la rhubarbe \u00e0 la mangue en passant par le pamplemousse ou la fraise des bois\u2026 Nouveaut\u00e9? Les \u00ab\u00a0Figues de Solli\u00e8s, marmelade acidul\u00e9e, glace au miel d\u2019arbousier\u00a0\u00bb. Un d\u00e9lice. V\u00e9ritable amoureux des fruits, lorsque Sandro Micheli parle des citrons de Menton, son visage s\u2019\u00e9claire. \u00ab\u00a0On a la chance d\u2019avoir des fruits d\u2019exception dans la r\u00e9gion. La barquette de fraises qui arrivent directement du champ le matin, ce n\u2019est pas la m\u00eame que dans les march\u00e9s parisiens\u00a0!\u00a0\u00bb, lance le passionn\u00e9. \u00ab\u00a0A mes yeux la p\u00e2tisserie, peut \u00eatre qualifi\u00e9e d\u2019art \u00e0 part enti\u00e8re. Dans un dessert, rien n\u2019existe. Tout est cr\u00e9\u00e9. C\u2019est peut-\u00eatre pour \u00e7a que j\u2019ai choisi la p\u00e2tisserie. Avec les m\u00eames produits de base, on peut cr\u00e9er des milliers de desserts…\u00a0\u00bb Autant de perspectives qui r\u00e9jouissent cet amoureux des fruits qui transforme les saveurs en d\u00e9licates gourmandises.<\/p>\n

(Photographies par Pierre Monetta)<\/cite><\/p>\n

\n

Louis XV Alain Ducasse \u00e0 l\u2019H\u00f4tel de Paris
\n<\/strong>Hotel De Paris, Place du Casino, Monaco
\n<\/strong>T\u00e9l\u00e9phone :\u00a0+377 98 06 88 64
\nCliquez ici pour vous rendre sur le site Internet du Louis XV<\/a><\/strong><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"V\u00e9ritable passionn\u00e9, Sandro Micheli est un chef p\u00e2tissier attachant qui signe les gourmandises que d\u00e9gustent les habitu\u00e9s du Louis XV Alain Ducasse \u00e0 l\u2019H\u00f4tel de Paris. Rencontre avec un homme exigeant.\u00a0 Parcours sans faute, discipline irr\u00e9prochable et amour du m\u00e9tier\u2026 Pour Sandro Micheli, devenir p\u00e2tissier, s\u2019est impos\u00e9 comme une \u00e9vidence. Si la silhouette longiligne de […]","protected":false},"author":7,"featured_media":2971,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[218,5],"tags":[1641,243,885,1640,12,1639,1638],"class_list":["post-2968","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie","category-portraits","tag-alain-ducasse","tag-gastronomie","tag-hotel-de-paris","tag-louis-xv","tag-monaco","tag-patisserie","tag-sandro-micheli"],"yoast_head":"\nChef Sandro Micheli : Exigence & Passion - Pages Jaunes Monaco - Actualit\u00e9 \u00e0 Monaco<\/title>\n<meta name=\"description\" content=\"Sandro Micheli est un chef p\u00e2tissier attachant qui signe les gourmandises que d\u00e9gustent les habitu\u00e9s du Louis XV Alain Ducasse \u00e0 l\u2019H\u00f4tel de Paris.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/annuaire-monaco.mc\/news-monaco\/sandro-micheli-exigence-passion\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Sandro Micheli : Exigence & Passion - 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