Chef Manuel Lombardi
Chef Privé À Vannes
The smells that marked my childhood are Indian spices, raw tofu and tomato leaves. I grew up in the Tuscan countryside; we used to have a vegetable garden and my parents were practicing macrobiotic and vegetarian cuisine.
Once an adult, food became a passion: not only cooking and food preparation, but also the way food is produced, the effects it has on the body, how it can be used as medicine and the its political and social power.
Driven by curiosity for other cultures, I have lived in Italy, Germany, Turkey and France.
After an eclectic training in music, theater and film, I decided to become a professional chef and completed my studies at the Istanbul Culinary Institute.
Now my professional life is divided between restaurant work - as chef, manager or restaurant owner - and freelancing as private chef.
Convinced that food is the key to a happy and balanced life, I have indulged in healthy and creative cuisine, inspired by many styles (Macrobiotic, Ayurvedic, raw food, modern vegan cuisine, etc.) and many cultures (primarily Mediterranean).
Because I pay attention to the environmental impact of what I eat, I have chosen to use mainly plant based ingredients, preferring vegetable based recipes.
Most menus I developed are completely plant based, and I only occasionally introduce dairy products, meat or fish to my dishes to ensure the best possible quality.
En savoir plus sur moi
Pour moi, cuisiner est...
My passion, my profession, my inspiration
J'ai appris à cuisiner à...
I started as a teenager as a self-taught cook, and completed a professional training in 2012 at the Istanbul Culinary Institute.
Mon secret dans la cuisine est...
The balance between flavor, nutrition and presentation. In particular, I pay attention to the combinations between the five tastes and their aromas.
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