Fario: Kevin de Porre's new restaurant in Céret

Mathilde Bourge | 7/16/24, 3:31 PM

In September, Kevin de Porre will open his new restaurant, Fario, in the Pyrénées-Orientales. Gault&Millau tells you more about this exciting project.

Kevin de Porre is moving on to a new project. The 32-year-old chef, who co-founded the Contraste restaurant (2 toques) in Paris with Erwan Ledru, will open his new address, Fario, in Céret, Pyrénées-Orientales, on September 10, 2024. Here's everything we already know about this eagerly-awaited opening.

A return to our roots

For Kevin de Porre, the opening of Fario marks a return to his roots. "I'm originally from Céret, where I lived until I was 17. I then studied at Ferrandi in Paris, before working alongside Romain Meder at the Plaza Athénée and Kei Kobayashi. I finally opened Contraste with my best friend Erwan Ledru, where we offered a cuisine with a maximum of French products. This is also the vocation I want to give to Fario! And it will make even more sense, because most of the products I cook come from the region, like André Trives' permaculture vegetables or Mathieu Vessières' fruit nursery," sums up Kevin de Porre.

At Fario - named after the wild trout he used to catch as a child with his grandfather - the chef will be offering a "very locavore cuisine, focusing on plants and seafood, but also wild herbs." The thirty-something also makes a point of offering no chocolate or coffee, for a more conscious overall approach. "I found an alternative by making a blend of chicory, small spelt and roasted barley," he points out. On the other hand, it will be possible to find a few products from Spain on the menu, as the border is only 8km from the restaurant.

Tableware and decoration will also be local, starting with ceramics by Solène Privat, Ilake glass plates, wooden containers by Atelier Gouj and woodwork by Ma Petite Cabane.

In all, Fario will be able to accommodate around 30 diners, divided between the main dining room, a small private lounge and a patio featuring two orange trees and a wisteria bush. It's going to be a gastronomic autumn!

These news might interest you

News & Events

Follow the chenin

The king of the Loire grape varieties, also widespread in South Africa, "ch'nin", as the people of the Loire pronounce it, has the extraordinary ability to produce dry white wines as well as semi-dry, sweet, syrupy and even sparkling wines, commonly known as fines bulles. Complex and demanding, it is nonetheless endearing.

Read

News & Events

What temperature should I serve my wine at?

If you break out the ice bucket at the slightest bottle of white and the reds never leave your kitchen, here's a simple guide to avoiding these wine temperature faux-pas.

Read

News & Events

10 great restaurants where you can (also) don your kitchen apron

People no longer come to restaurants just for lunch or dinner. At a time when cooking secrets are no longer the preserve of top chefs, people come as early as 9am to put on their apron... before unfolding the napkin on their knees.

Read

Craftsmen & Know-How

Pâtiss'Art announces its first edition with Nina Métayer as godmother

Normandy goes pastry. From October 26 to 28, 2024, the first Pâtiss'Art show will be held in Deauville. For the occasion, the godmother will be none other than Nina Métayer.

Read

Tables & Chefs

8 terraces to eat well and enjoy the sun in Paris

Spring is well and truly here in Paris, and the urge to dine al fresco is growing. Here are eight addresses where you can soak up the sun and enjoy a good meal at the same time.

Read