FOURty Seconds with Eric Canino

09 Dec 2016
2 min read
Initially chef for Michel Guérard prior to becoming Executive Chef at La Réserve Ramatuelle, Eric Canino plays with the authentic flavors of the South, a land endowed with an inherently generous nature.

What are your earliest memories of being interested in food?

During Family dinners, parents were always inviting people and loved cooking for guests. I took it from them.

What would you say has inspired your cooking the most?

Vegetables are at the center of everything I cook, before the other products (meat, fish).Respect for the seasons mainly.

Describe your culinary style…

Mediterranean flavour with Japanese influence (no butter no cream, olive oil permanently).

What would you say is the main focus/concept for the restaurant?

To promote food that centres around better aging concept, so essentially healthy cuisine.

What do you think has made La Voile so successful?

The whole concept was established and well thought out with our owner Mr Reybier from the beginning. We are continuing to improve and always sticking to the legacy concept and working on the loyalty of existing clientele. I think also that it has a homely feeling and…myself of course!

What are your most indispensable ingredients?

Olive Oil, vegetables,Mediterranean fish.

What kind of experience do you aim to give guests at your restaurant?

We aim for them to feel like they can feel athome and that they don’t havea feeling of being full/stuffedat the end of the meal. Can eat up to 8 meals and feel great after this thanks to the healthy, quality of the products. We want the client to easily and immediately recognize the flavour.Tailor made dishes on request from some regular clientele, love surprising them.

What would you say has been the most memorable moment in your culinary career so far?

Meeting and working for Michel Guérard and the Michelin Star at Les Voiles.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

Be patient, curious and motivated.

What’s next for you/ What projects do you have lined up?

Shoot for the second star and keep developing the other Food concepts at La Reserve Ramatuelle (Japanese, Italian by the pool) to give more choices, and vary the experiences.

What is your guilty pleasure?

Fish – “ Le Chapon” Local Mediterranean fish.

Find out more about Eric and La Reserve Ramatuellehere |