A Return to Basics with the Chef Duo Eatinerances

This duo of travelling chefs are taking cooking back to the basics with a nomadic twist.
A Return to Basics with the Chef Duo Eatinerances
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The chef duo Eric and Claire are partners in the kitchen as they are in life. Both trained in the great hotel school Ferrandi, they’ve concocted a cuisine that speaks of travel and reconnection with nature, and going back to basics.

Eric learned his art at the greatest: Le Pergolèse, at the Restaurant Lasserre and at Thoumieux. Then, he joined Jean-François Piège and his teams for the opening of the Grand Restaurant. He is specifically trained in butchery, with his favourite area of ​​cooking being over a wood fire - whether it’s BBQ, spit, or smoking. Claire is a graduate in pastry, and delights sweet tooths with her light and delicate desserts that give homage to seasonal fruits. The four-handed chef duo is a real Swiss army knife of the culinary arts, but also intimately connected to nature. Their know-how is also an opportunity for them to do their part for a better world and to work towards sustainable and responsible food. Fresh and seasonal products, local producers, sustainable agriculture, carbon footprint, and the fight against food waste are all values ​​that they advocate and respect in their cooking as well as in their lives. Claire is passionate about picking and using wild plants to create amazing combinations while Eric values ​​the use of quality meat from respectful and local breeding in the kitchen. Here too, the couple is perfectly complementary.

Beyond cooking, Eric and Claire are driven by a passion for travel, and their two passions enrich each other. Their inspirations are varied and come from their experiences. Creole, West Indian, Asian, North and South American, French…. Their cuisine incorporates the best of all worlds to offer striking flavours that will be remembered for a long time.

In 2019, they became nomadic chefs, with their own concept, Eatinerances, which combines cuisine, travel and the environment. They set off on an adventure, aboard a van that they have fitted out themselves, to travel the roads in search of meaning and good cuisine, to develop new skills and diversify, to discover new cultures, new flavours through a nomadic lifestyle that led them to reinvent themselves every day.

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In 2021, awaiting a happy event which has since enlarged their family, they’ve settled down and found themselves in the South, which they’ve chosen for its relaxed lifestyle and its unparalleled gastronomic heritage. Today their nomadic life continues in a new form, in occasional pop-up missions but also and above all in culinary experiences at home. For them, it is the way to perpetuate the human, authentic and friendly dimension of their travels. And to share and transmit their desire to reconnect with nature, their passion for living things, their philosophy of going back to basics, in all simplicity.

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Going back to basics with the chef duo: Eatinerances

Trained in the great hotel school Ferrandi, the duo of chefs Eric and Claire are partners in the kitchen as in life. Eric learnt with the greatest, from Thoumieux to Jean-François Piège. He is trained in butchery, with his favourite field being cooking over a wood fire. Claire is a graduate in pastry, and delights sweet tooths with her light and delicate desserts. A true Swiss army knife of the culinary arts, the duo is also intimately connected to nature and their know-how is an opportunity to work for a better world. Fresh products, sustainable agriculture, lowering their carbon footprint are all values ​​that they advocate in their cuisine. Claire is passionate about picking and wild plants, Eric about respectful and local breeding: there too, the couple is perfectly complementary.

Eric and Claire enrich their cuisine with their passion for travel. In 2019, they become nomadic chefs: aboard a van, they set off to travel the roads in search of meaning, good cuisine and new knowledge. Two years later, awaiting a happy event, they settled in the South but continued their nomadic life in a new form, with their culinary experiences at home. Their own way of transmitting their passion for life and their philosophy of going back to basics, in a friendly atmosphere.


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