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“I have always had a passion for cooking,” he says Bastien Petit. “I do daily cooking, test the recipes and then share them. I also like food photography because I have a special connection to products and manufacturers. »
Works for Eiffel Tower restaurants
Based in Moulins-la-Marche, Bastien Petit is not a chef, but we can say without a doubt: food and stoves are one true passion.
My grandmother gave me the cooking virus.
“I often spent holidays with him when I was a child and a teenager. I remember when I got up in the morning, she was already preparing lunch or dinner and it had a wonderful smell. “So during all the holidays I cooked with him,” he explains.
And this kitchen virus has never left. At the age of 14, he went to a hotel school to become a chef, but there he discovered management and “liked” it.
After a BTS in hotel management and a master’s degree in tourism, Bastien Petit now works as a management controller in catering for Eiffel Tower’s transportation points and restaurants, namely the ground floor bar and the prestigious Jules Verne. with a star in the Michelin guide and is located on the top floor.
I have always worked in finance and management. Today I work in close collaboration with the chefs also for the development of menus, for the part of material taste, for the budget and turnover. The idea is to support them as best we can in this part of management.
But this is not his only activity. Not having a hat, Bastien Petit really has a few hats.
In addition to his work as a managerial controller, since the end of April he has been giving cooking lessons with the Association of Sports, Leisure and Culture in Moulins-la-Marche, the city where he settled in 2017.
A region that he knew little of his father-in-law and which he especially adored “the hilly and very green side of the landscapes”, but also “the beauty of the building, with the old stones”.
Other projects on the table
The first class was devoted to biscuits, the next hour is about croque-monsieur. A topic he masters well after Bastien Petit wrote a book on croque-monsieur, entitled cakeand was released in September 2021.
The editor initially contacted him because he also has a cooking blog and an Instagram account, in which he shares bcook recipes. blog. He is also working on a second book which will bring together 52 recipes for melted cheese and au gratin.
So many activities focused on sharing and transmitting, two values that are close to the heart of Moulinois. In addition to all these activities, Bastien Petit still has a project on the table.
I always mean to open a delicacy, a dining basement and a cooking class. Create a highly specialized place to live around Perche products.
The location is not yet defined, but ideally Bastien Petit would like to realize his project by 2025.
The next croque-monsieur hour on Saturday 11 June 2022 and the chocolate workshop on Saturday 9 July 2022
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