Born in Nice in 1973, Vincent is part of that generation of chefs who have been born into the spirit of ‘Fooding’ (an amalgamation of food and feeling), where the aim is to give life meaning, not just passion… It’s a day-to-day task with many barriers… Tradition with a capital T is not put to one side, but it is part of the logic of this cutting-edge, but selective chef.
Vincent Lucas is the tireless chef in the restaurant’s kitchens Sparks that he created with his wife in Sainte-Sabine Born in the Dordogne. This young Michelin-starred chef who cannot be labelled likes to astonish people with his surprising mixtures of sweet and savoury and surf and turf.
(c) Claude Prigent
