Yves Camdeborde left school at 14 to begin his training as a cook as an apprentice. In this rather ordinary establishment, he learned rigor and discipline, but never approached emotion. For two years, the apprentice perfected his omelets and tarts, just enough to ensure financial independence\u2026 And to mingle with the greatest. But young Yves does not know that yet. Arriving first at the CAP in Pau, he is selected to participate in the Best Craftsman of France competition. At each stage of the competition, the draw designates the omelet and the tart. Used to preparing these dishes daily, Yves Camdeborde wins every time. Pau, Cap-Breton, then Paris, France is under the charm. At 16, he finds himself in the finals against twelve little geniuses trained in the best French establishments. But luck turns. The omelet gives way to a veal carr\u00e9. Yves Camdeborde does not know how to make it. The young apprentice collapses and decides to leave the competition. Guy Leguet, then Chef of the Ritz, comforts him: learning is permanent, one just needs to persevere. \u201cHere is my card.\u201d The offer is tempting, and young Yves cannot resist. At just 17, he begins a career that leads him to the finest kitchens in the capital. First at the Ritz, where he rediscovers some life principles that are reminiscent of rugby rules, a sport he particularly enjoys. Team spirit, competition, the young man is in his element. It is also at Place Vend\u00f4me that Yves Camdeborde meets Christian Constant. Then Sous-Chef, Christian Constant befriends the \u201clost little provincial.\u201d For four years, he watches him evolve and passes on his knowledge. After leaving the Ritz, Christian Constant calls him to say that a position as first kitchen assistant awaits him at La Mar\u00e9e, a prestigious fish house. The B\u00e9arnais rises in rank in this establishment run by a \u201ctrue boss.\u201d For two years, he learns to face the unexpected, lives the \u201cD system.\u201d An experience he will reference when he sets up on his own a few years later. After La Mar\u00e9e, Yves Camdeborde goes to the Tour d’Argent, where a position as sauce chef awaits him. But Christian Constant quickly calls him back to his side: the Crillon is in dire straits. Activity needs to be revived. The team has a free hand. All the ingredients are gathered to live a \u201cmagical\u201d experience. It lasts four years. And then Yves Camdeborde decides to take the plunge. Like his parents before him, he dreams of going into business for himself. Christian Constant provides him with moral and financial support. In May 1992, at the age of 26, the young chef buys La R\u00e9galade, a bistro located on Avenue Jean Moulin in the 14th arrondissement. The first Gulf War prompts him to reflect on the type of business to develop. Gastronomy is not thriving in these gloomy times. Yves Camdeborde then envisions the possibility of a compromise, a \u201cmiddle ground,\u201d a \u201chalf-gastro,\u201d \u201chalf-bistro\u201d cocktail. A recipe of chance imposed by events, soon considered a small revolution in the restaurant world. The decor, the service, the cuisine: everything is simplified. Only the essential remains: quality products. The reception from the industry and the press is rather lukewarm. A trend effect is expected. But the public is won over. Word of mouth does the rest: the 56-cover establishment experiences up to eight months of reservations. At 40, in the midst of success and to avoid playing one match too many, Yves Camdeborde decides to sell his restaurant. With his wife Claudine and their daughter, they set out in search of a new favorite spot. Their quest ends at the Carrefour de l’Od\u00e9on, where since 2004, the Camdeborde family has taken over. And the public has followed them behind Le Comptoir. Recognized by his peers as well as by the media, Yves Camdeborde is now at the helm of Relais Saint Germain, Le Comptoir, and L’Avant-Comptoir, and also serves as a Jury member for the Master Chef cooking competition, broadcast on TF1.<\/p>\n","protected":false},"excerpt":{"rendered":"
Yves Camdeborde left school at 14 to begin his training as a cook as an apprentice. In this rather ordinary establishment, he learned rigor and discipline, but never approached emotion. For two years, the apprentice perfected his omelets and tarts, just enough to ensure financial independence\u2026 And to mingle with the greatest. But young Yves […]<\/p>\n","protected":false},"featured_media":55959,"template":"","meta":{"_acf_changed":false,"_trash_the_other_posts":false,"editor_notices":[]},"sa_speaker_category":[137,65],"sa_language":[],"sa_employability":[283,216],"class_list":["post-81813","sa_speaker","type-sa_speaker","status-publish","has-post-thumbnail","hentry","sa_speaker_category-arts-culture-lifestyle","sa_speaker_category-environment"],"acf":{"sa_introduction":"Yves Camdeborde left school at 14 to begin his training as a cook as an apprentice. In this rather ordinary establishment, he learned rigor and discipline, but never approached emotion. For two years, the apprentice perfected his omelets and tarts, just enough to ensure financial independence\u2026 And to mingle with the greatest. But young Yves does not know that yet. Arriving first at the CAP in Pau, he is selected to participate in the","sa_one_liner":"Head of Relais Saint-Germain, \u2013 Master Chef Jury","sa_name_title":"","sa_region":[],"sa_degree":"","sa_stars":"","sa_maglr_ids":null,"sa_publications":[{"sa_publications_title":"Interview Christmas Edition","sa_publications_description":"","sa_publications_file":64717,"sa_publications_url":""}],"sa_socials":null,"sa_subjects":[{"sa_subjects_title":"Cuisine and the media","sa_subjects_information":""},{"sa_subjects_title":"Training","sa_subjects_information":""},{"sa_subjects_title":"Culinary art","sa_subjects_information":""},{"sa_subjects_title":"The transmission of knowledge","sa_subjects_information":""},{"sa_subjects_title":"The concept of 'bistronomy'","sa_subjects_information":""}],"sa_faq_items":null,"sa_minimum_price":"0","sa_maximum_price":"0","sa_banner_image_id":null,"sa_videos":null,"sa_order_score":0},"yoast_head":"\n