C\u2019est aux c\u00f4t\u00e9s du chef triplement \u00e9toil\u00e9 Gilles Goujon que Vincent Marteau r\u00e9alise les p\u00e2tisseries de l\u2019Auberge du Vieux Puits \u00e0 Fontjoncouse depuis quelques mois.
Le nouveau chef p\u00e2tissier des lieux, arriv\u00e9 le 14 mai dernier, a eu le temps de prendre ses marques et a aujourd\u2019hui totalement int\u00e9gr\u00e9 la brigade p\u00e2tisserie, comptant 4 personnes. Apr\u00e8s avoir tent\u00e9 l\u2019exp\u00e9rience d\u2019une boutique aupr\u00e8s d\u2019un MOF \u00e0 Val d\u2019Is\u00e8re, et avoir auparavant fr\u00e9quent\u00e9 les plus prestigieux \u00e9tablissements \u2013 il \u00e9tait chef p\u00e2tissier chez Paul Bocuse \u00e0 Collonges durant 1 an et demi, mais a \u00e9galement travaill\u00e9 au Kilimandjaro \u00e0 Courchevel, en Suisse, aux Cray\u00e8res \u00e0 Reims ou encore \u00e0 l\u2019Assiette Champenoise \u2013 Vincent Marteau succ\u00e8de \u00e0 Florent Cluzel \u00e0 l\u2019Auberge du Vieux Puits.
Il apporte sa touche personnelle aux petits d\u00e9jeuners ainsi qu\u2019\u00e0 la carte des desserts et r\u00e9alise des cr\u00e9ations de style moderne en fonction des saisons. Quatre desserts sont \u00e0 ce jour \u00e0 la carte dont son pr\u00e9f\u00e9r\u00e9, Le Citron de Menton d\u00e9licatement cassant, sorbet citrus bergamote et kumquat du Japon du Mas Bach\u00e8s, cr\u00e8me thym citron, meringue croustillante.<\/p>\n","protected":false},"excerpt":{"rendered":"
C\u2019est aux c\u00f4t\u00e9s du chef triplement \u00e9toil\u00e9 Gilles Goujon que Vincent Marteau r\u00e9alise les p\u00e2tisseries de l\u2019Auberge du Vieux Puits […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[185,189],"tags":[],"class_list":["post-5737","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-lechef","category-lactu-des-chefs"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1ux","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5737"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5737\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}