Margot Beck Pinault
Bio
Margot Beck Pinault discovered cooking on her own, before making a decisive turning point in her professional life at the age of 31. She then left her position as an administrator in the cultural sector to join the team of the bistronomic restaurant Crème, in the 18th arrondissement of Paris, as head of party.
She completed her training with evening classes at the Guillaume Tirel Hotel School, where she trained in pastry, oenology and mixology. Since July 2024, she has been working as a private chef, cooking for individuals and businesses with an approach that is both creative and committed.
Passionate about vegetable and floral flavors, she favors gentle cooking, which reveals the subtlety of tastes while respecting the nutritional qualities of foods. His ambition is to perfect these techniques and to deepen his mastery of vegan and living cuisine, in an approach that is at once sensory, ethical and contemporary.
Residency project
During the culinary residency at Villa Rocabella, Margot Beck Pinault wanted to deepen her research around vegetable, floral and sensory cuisine, rooted in respect for living things and the transmission of taste.
She will work to perfect gentle cooking techniques (dehydration, steam, low temperature), to better preserve nutrients and enhance the delicate flavors of edible plants, vegetables and flowers. Inspired by the richness of the Mediterranean region, she will experiment with new vegetable combinations, infusions, aromatic oils and vegan pastries with subtle scents.
This residency will offer him the opportunity to leave the usual framework of private orders to devote himself to a freer and exploratory approach, between signature cuisine and committed gastronomy.
Margot also wants to think about how to tell her dishes, through an approach that combines seasonality, aesthetics and storytelling. At Rocabella, she imagines plates as sensitive compositions, where each element has an intention, a harmony, an emotion to be transmitted.
This residence will be a pivotal moment for her: a time to experiment, be inspired, and lay the foundations for a living, vibrant and future-oriented cuisine.
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