June 01, 2022
Maison Martin
A FAMILY ON FIRE - 3 COUSINS UNITED AROUND TASTE
JEAN BAPTISTE MARTIN
Graduated Major from the Ecole Supérieure de Cuisine Française Ferrandi Paris, the Chef has been cooking for 25 years. He learned the trade in France from starred masters, sailed the Pacific as a chef on board a ship, and spent a few years in California before returning to Paris.
He co-founded Cuisine Coup de Coeur with Anna in 2007 and is a member of the Toques Blanches Internationales.
His philosophy: beauty, goodness, taste and audacity!
ANNA MARTIN
Graduated from the Ecole Supérieure de Cuisine Française Ferrandi Paris, the Chef has worked in France and in California, in gastronomic restaurants, some of which are starred.
In 2007, she co-founded Cuisine Coup de Coeur, a cooking school for the general public.
Her philosophy: share the best with enthusiasm
BENJAMIN MARTIN
A true jack-of-all-trades, after studying business he briefly worked for the world's leading cosmetics company. He then joined a fashion start-up that he developed at the national and international levels for three years. Touched by the virus of entrepreneurship, he joined his favorite field, food!
His philosophy: curiosity at the service of the palate!
HOT SAUCE
We select the best peppers when they are fully ripe and then put them to ferment in barrels, like wine!
After several months of maturation, the pepper purees are cooked by the Chefs and bottled.
The sauces are very lightly sweetened and vinegared just enough to ensure a balanced taste and preservation. Our philosophy is to be as close as possible to the fruit in order to easily diversify the uses.
After several months of maturation, the pepper purees are cooked by the Chefs and bottled.
The sauces are very lightly sweetened and vinegared just enough to ensure a balanced taste and preservation. Our philosophy is to be as close as possible to the fruit in order to easily diversify the uses.
OUR PEPPERS
We work with several market gardeners located in our beautiful regions of France. Our peppers are the fruit of a sustainable agriculture, which respects Man and the Environment. They are grown in open fields, harvested at full maturity in season and are not treated.
Our family workshop is located in Viroflay, in the Yvelines, only 15 kilometers from the center of Paris.
From m-martin.fr
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