Marquet Léa presents her version of “petit salé aux lentilles,” a dish that’s a family favorite for cold days. It brings back sweet memories of her grandmother’s cooking, where the dish would simmer all morning by the fire. Instead of the usual pork belly and shoulder, Léa chooses a pork chop for a nicer look. Through this dish, she celebrates her heritage and the love of food that runs in her family.

Pork Chop

Ingredients:

• Pork chop
• Salt and white pepper
• Thyme
• Fresh garlic
• Butter
• Canola oil
• Dijon mustard
• Bacon bits, oatmeal, fleur de sel (for crust)

Instructions:

1. Season the pork chop with salt and white pepper. Place it in a sous vide bag with thyme, fresh garlic, and a spoon of butter.
2. Cook at 58°C until the center is done.
3. Color the pork chop on all sides with canola oil, basting with butter.
4. Once browned, spread Dijon mustard on one side and dip it in a mixture of bacon bits, oatmeal, and fleur de sel to create a crust.

Potato Foam

Ingredients:

• 100g potato pulp
• 100g heavy cream
• 20g butter
• Olive oil

Instructions:

1. Blend all ingredients in a Vitamix.
2. Pass through a fine sieve and place in a siphon for a creamy texture.

Fricassee of Lentils

Ingredients:

• 200g lentils (soaked overnight)
• 1 celery stalk
• 1 carrot
• 2 bay leaves
• 1 onion
• 2 cloves
• Thyme

Instructions:

1. Cook lentils with the aromatic garnish in cold water.
2. Add salt 20 minutes before the end of cooking.
3. Reserve 100g of cooked lentils and fry them at 180° until crispy.
4. Once the fricassee is cooked, add brunoise of carrot and celery for crunch.

Caramelized Onion Purée and Whisky

Ingredients:

• 5 red onions
• 10g sugar
• 20g butter
• 10cl peaty whisky

Instructions:

1. Sweat onions in a pan, adding salt, butter, and sugar. Let them caramelize over medium heat until browned.
2. Flambé with whisky and blend to create a purée, adding a dash of whisky for flavor.

Glazed Baby Onions

Ingredients:

• Baby onions
• Butter
• Salt and pepper

Instructions:

1. Peel baby onions, cover with cold water, and add a knob of butter, salt, and pepper.
2. Cook until tender, then glaze them in meat juice before serving.

Léa serves this dish with rich pork jus, enhanced with bacon and whisky for depth of flavor. To add a crispy, tasty element, she fries pork fat in oil—a technique known as “Gratton” in French—and places it atop the lentils. This dish is best enjoyed in the company of family and friends, reflecting the warmth and generosity of Léa’s culinary tradition.

Marquet Léa: Crafting Culinary Excellence Across Continents

Growing up in Clermont-Ferrand, France, Marquet Léa developed a love for cooking influenced by Michelin-starred restaurant kitchens. This passion can be seen in every dish she makes. Not only is Léa a rising star at the renowned Maison Boulud in Montreal, but she is also relentless in her pursuit of more—never bored or satisfied, always hungry to learn, and constantly striving to reach new heights.

A Journey Rooted in Passion

Léa Marquet’s parents loved sports and food, taking pride in their daughter’s passion for both. With three siblings, their home was filled with the smells of her mom’s cooking and dad’s weekend barbecues. As a teenager, she practiced synchronized swimming—a sport that required discipline and focus. When she expressed her desire to become a professional chef, her parents supported her decision. This led her to the Lycée Hôtelier de Chamalières, where her culinary journey began.

Her education focused on how expertise is developed in Michelin-starred restaurants. Her professional journey began with an internship at a one-Michelin-star restaurant, Auberge Lamartine. There, she discovered her love for quality ingredients and the precise techniques that define her culinary skill set. At 21, she began working at the three-Michelin-star Paul Bocuse restaurant in Lyon.

Working at Bocuse, Léa learned discipline under the mentorship of chef Olivier Couvin. She was in awe of the precision and dedication required. Couvin later encouraged her to work at Monsieur Paul restaurant in Orlando, Florida, opening her to the international culinary scene.

A Collaboration with Bastien Turpin

Léa’s rapid ascent in the culinary world is a testament to her talent and the support of colleagues, especially Bastien Turpin. They learned from each other while navigating the pressures of the kitchen. Léa believes that the dedication of team members is essential in transforming culinary visions into reality.

Bastien’s commitment ensures smooth service, allowing Léa to focus on her creativity and leadership. Léa’s Michelin-starred restaurant experience emphasizes the importance of collaboration, echoing her philosophy that culinary excellence is a shared endeavor.

Making Her Mark

Eager to grow, Léa returned to France to work with Christophe Bacquié at Hôtel du Castellet, refining her palate and appreciating French gastronomy’s subtleties. She eventually traveled to Réunion Island as a demi-chef de partie at the Diana Dea Lodge, exploring its diverse culinary influences. Working with Chef Joffrane Dailly, she honed her cooking skills and developed leadership abilities.

In 2021, Léa’s career took a significant turn when she was accepted at Restaurant Daniel in New York, a two-star Michelin establishment. Thanks to executive chef Eddy Leroux, she mastered the skill of creating perfect dishes under pressure.

Léa’s perfectionism has driven her success. In 2023, she became the sous chef at Maison Boulud, where she managed menu creation, team management, and supplier relationships. She not only upheld the restaurant’s prestigious reputation but also developed her leadership skills.

Vision for the Future

Léa aims to open her restaurant, combining French precision with diverse flavors from her travels. She is passionate about mentoring the next generation of chefs, sharing techniques and insights gained from industry greats.

Having worked in Michelin-starred restaurants, Léa is eager to blend innovation and tradition in the U.S. She intends to enhance her skills and contribute to the American culinary scene before opening her restaurant.

Marquet Léa’s culinary journey is marked by passion, dedication, and a fierce commitment to excellence. Her adaptability and leadership ensure a bright future in the culinary world. As she sets her sights on the United States, the industry can expect her influence to be long-lasting.