Johan Thyriot

From my experience, I will keep in mind : Philippe LABBE with whom hard work , rigour and persistance were the key words in the kitchen. Then, Michen Bras with whom I discovered a cuisine with an artistic sense beyond compare. These two men allowed me to take advantage of a technical and poetic mastery which released in me an overflowing passion for nature, botany and the balance of flavours.

The consequences of global warming had an impact on our consumption. Energy efficiency and inflation became a part of everyday language.
As a lot of chefs, we started a few years ago a responsible approach supported by several professional.
With time, I wanted to give a meaning to my approch. That is why during the last years I dedicated myself to develop new skills.

First of all in dietetics, where I restructured my kitchen in a more healthy and efficient way. And then, I devoted myself to the huge fermentations family.
I then focused my work on better ecological conservation methods, waste reduction, the elimination of plastic products, permaculture and finally the preparation of hydrolat.

It is with great pride that I join the team of the Domaine du Colombier directed by Sébastien Morel who, by his sensitivity and his will to lead this establishment towards an environmental approach, allowed me to find my new home.

I am proud to welcome you at our table and to enjoy together a moment of sharing, emotion and discovery of the local terroir with of course a small peppery note, my favorite spice.

Discover my new menu from December 1st 2022.