VIRTUOUS CUISINE FOR WELL-BEING
Eric Prowalski
- CHEF OF LA ROTONDE DES TRESOMS GASTRONOMIC RESTAURANT -
DOUBLE CULINARY IDENTITY
A Dialogue between the Arcachon Basin and Lake Annecy
« I am fortunate to have a dual culture. Firstly, that of my family history in the South-West (father Basque, mother from Arcachon where I lived most of my childhood). Then that of my adopted region (Annecy in Haute-Savoie), which welcomed me with open arms. Every day, I create a true culinary identity from these double roots.” Eric Prowalski is inspired by the crystal clear water of Lake Annecy and the iodized water of the ocean. From the verticality of the mountains of Savoie and the horizontality of the great expanses of Aquitaine. Forests, smells, lights, the best products from these 2 territories which shape it over the 4 seasons. It finds its full fulfillment between creativity and the construction of a thought, which underlies this fruitful dialogue between 2 powerful and complementary natural and cultural destinations.
This is how the gourmet restaurant La Rotonde has taken on a new dimension: a gastronomy that asserts its finesse, favoring short circuits and local producers in Savoie, with nods to the Chef's origins. Thus, Adour salmon, piquillos, pibales, or glass eels, (highly sought-after eel fry), chorizo, or even Bellota ham complement the arctic char, trout or pike from the lake.
LA ROTONDE DES TRESOMS
A story faithful to Trésoms
Chef of the Trésoms kitchens since June 6, 2011, Eric Prowalski made a change of direction in 2018, the result of several months of introspection and questioning in search of his roots and his culinary identity. He is a fulfilled, serene and self-confident chef who is now opening at the Table of the gourmet restaurant La Rotonde. A Chef, who is keen to communicate with his teams, integrating listening and teaching into his management. He learned to draw and better define his dishes to tell them better and ensure that his team will be able to interpret them faithfully.
This work led him to receive the Gault et Millau trophy for Cuisine de la Mer Auvergne Rhône-Alpes in 2019 and a star in the Michelin guide in 2021.
In his adolescence, Eric Prowalski experienced high-level sport (French National 2 and 3 championship in handball; black belt in judo), which instilled in him the spirit of competition, an eye for detail, surpassing oneself, the ability to adapt…
Then his journey as a chef was marked by three great Chefs, with whom he trained. From Jean-Marie Amat, so loved by the people of Bordeaux, he retains the creative, dreamy and professional side. Philippe Etchebest teaches him technique, competition and kindness.
Alain Solliveres, within Maison Taillevent, then three-starred in the Michelin Guide, instilled in him a love of the product and rigor. For ten years, Eric trained in palace cuisine where the presentation must be flawless.
En 2020, à 43 ans, Eric Prowalski peut enfin se libérer de cet apprentissage pour écrire sa propre partition. Adepte de la méditation, il atteint une forme de plénitude et de sagesse.
In 2020, at the age of 43, Eric Prowalski can finally free himself from this apprenticeship to write his own score. Adept at meditation, he achieves a form of plenitude and wisdom.
If he does not deviate from his natural benevolence, he has gained a lot in precision, rigor and clarity. He takes pleasure - previously unsuspected - in transmitting his vision of cuisine to his teams, as well as to his guests.
Starting from a blank page, he knew how to channel his energy, center himself and finally express himself in complete freedom. His mastered technicality is no longer predominant in his compositions. If it is always underlying, it fades in favor of the soul, of an increasingly refined and assumed culinary identity.
Everything that was superfluous disappears from the plates to get to the essence of each product. The significant investments made in 2019 (reorganization of spaces and new equipment in the kitchen, including a Charvet piano) also contribute to this new momentum.
Welcome to a world of sharing, delicate flavors and emotion. A subtle and gourmet cuisine is born. The plates are colorful and elegant.
