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Aurélien Mallia, the chef who comes to cook at your home

There is rarely any chance in life. Aurélien Mallia is the perfect example. At 34 years old, this chef has always been immersed in the smells of the kitchen. “I am the fourth generation of a family of restaurateurs,” rejoices this native of La Rochelle whose grandfather ran the Bar André restaurant, a true institution in the maritime capital. “My parents created the restaurant Vach’et Nous in Bordeaux. »

Chef Aurélien Mallia cooks in surprising places like here on a square on the Garonne.


Chef Aurélien Mallia cooks in surprising places like here on a square on the Garonne.

J.-M. Desplos

Today, after having traveled a lot, Aurélien Mallia has settled in the Arcachon basin, where he works as…

There is rarely any chance in life. Aurélien Mallia is the perfect example. At 34 years old, this chef has always been immersed in the smells of the kitchen. “I am the fourth generation of a family of restaurateurs,” rejoices this native of La Rochelle whose grandfather ran the Bar André restaurant, a true institution in the maritime capital. “My parents created the restaurant Vach’et Nous in Bordeaux. »

Chef Aurélien Mallia cooks in surprising places like here on a square on the Garonne.


Chef Aurélien Mallia cooks in surprising places like here on a square on the Garonne.

J.-M. Desplos

Today, after having traveled a lot, Aurélien Mallia has settled in the Arcachon basin, where he works as a home chef. “The idea is to offer the happiness of a moment spent at the restaurant but at home,” summarizes the chef.

I ask my hosts to participate in developing the menus. I do tailor-made »

The month of September 2023 marks the Indian summer in Gironde. Manu, dashing in his fifties, decides to invite his friends to lunch in his place, on the banks of the Garonne, near Bordeaux. There is no electricity or running water. Manu knows Aurélien Mallia through word of mouth and wants to treat himself to “an extraordinary gastronomic experience”.

“These are small portions that must be enjoyed,” warns the chef.


“These are small portions that must be enjoyed,” warns the chef.

Photo Alexis Arevalo

The group of friends will not be disappointed. On the menu that day: heirloom tomato, burrata and strawberry water; veal tartare, cranberry (small acidic fruit) and ponzu (Japanese seasoning); white asparagus, wild garlic mousseline and tapioca. “These are small portions that must be enjoyed,” warns the chef. The dish is a picanha (1) of marinated veal accompanied by peas cooked over a fire and a strong jus. A tasting of cheeses from Maison Servat de Gujan-Mestras, followed by a note of sweetness with a chocolate cream, praline ganache, fruit, concludes the meal.

“Being on the water and experiencing a moment like this is sublime. It’s like being on the Nile, without the feluccas,” all the guests comment with one voice.

Olivier Burgos, his spiritual father

Before striking out on his own, the home chef visited a few large and beautiful addresses which allowed him to discover a wide range of delicacies. As a young graduate, he trained at L’Estacade, in Bordeaux, with Jean-Marie Esposito, and perfected his technique alongside chef Frédéric Montemont. Then he left Gironde for Australia, where he was recruited as chef de partie under Olivier Burgos. “I discovered a real passion with him. He is, in a way, my spiritual father. »

Aurélien Mallia is a great kitchen technician.


Aurélien Mallia is a great kitchen technician.

Photo Alexis Arevalo

Enthusiastic, Aurélien Mallia multiplies his experiences. Cook on board cruise ships, at La Co(o)rniche in Pyla-sur-Mer, in Corsica, then in the mountains at Altapura, a 5-star establishment in the Trois Vallées area, in Val-Thorens.

With these experiences, he then flew to Montreal, Canada, and joined forces with Haissam Souki Tamayo at the head of a Spanish restaurant. The two friends offer high-end modern tapas. “I have always liked working with noble products for the taste but also the presentation, because the visual is important. »

Aurélien Mallia has ants in his legs and likes to take on challenges. Talent then led him to the piano at the famous Henri brasserie restaurant, in the emblematic Birks Building in the center of Montreal.

By the day or by the week

2020 and Covid will convince him to take a new direction and create his own company, called AM. “We had to adapt to health constraints, but I very quickly felt that there was demand. » Three years later, his signature is a reference. It is found in particular during evenings in renowned châteaux in the Bordeaux vineyards. Laurent Barrier, from Seignouret Frères, one of the oldest trading houses in the area, helped me open doors. »

Change of scenery: Aurélien Mallia is here in a very well-equipped kitchen.


Change of scenery: Aurélien Mallia is here in a very well-equipped kitchen.

Photo Jean-Michel Desplos

For the 2022 end-of-year celebrations, Aurélien Mallia had an experience as a “home chef” in Miami, in the United States, in the villa of a rich industrialist he met during his summer vacation on the Basin of ‘Arcachon. “In this case, I take over the kitchen like a real household employee and I take care of the customer for the day or for a few weeks. I define the menus according to their desires, requirements and the number of guests. I take care of breakfast until dinner within the budget given to me. »

The chef varies his menus as desired.


The chef varies his menus as desired.

Photo Alexis Arevalo

For lunch or dinner, in Gironde, Nouvelle-Aquitaine or anywhere in France, Aurélien Mallia offers several menus at different prices ranging from 60 to 105 euros. “I ask my hosts to participate in developing the menus, because cooking is about sharing and exchanging. I make tailor-made items and, for the rest, I give free rein to my imagination with local products. »

Weddings, bachelor or bachelorette parties, birthdays, births, etc. Aurélien Mallia marks happy events.

Man thrives on projects and never stops undertaking. Since August 2023, he has been working with chef Romain Abrivard, whom he met in Montreal. “He was my executive chef, we got along very well, so when I called him to ask him to join me in Arcachon, he didn’t hesitate. » The chef from Pays de la Loire and Aurélien Mallia will soon join forces to offer the best on the plate again and again.

(1) Part of the veal located at the end of the thigh, very popular in South American cuisine.

Contact: https://amchefadomicile.fr or by telephone on 06 89 61 49 38.

William

I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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