{"id":6527,"date":"2018-01-18T10:49:36","date_gmt":"2018-01-18T09:49:36","guid":{"rendered":"https:\/\/luigipomata.com\/?page_id=6527"},"modified":"2026-02-20T10:40:52","modified_gmt":"2026-02-20T09:40:52","slug":"le-chef","status":"publish","type":"page","link":"https:\/\/luigipomata.com\/fr\/monde-pomata\/le-chef\/","title":{"rendered":"Le Chef"},"content":{"rendered":"

[vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb][vc_column][vc_column_text]<\/p>\n

A travers mes plats, on y trouve ma vie, les sensations, les parfums que quelqu’un qui a eu la chance de na\u00eetre dans une \u00eele comme Carloforte a le devoir de transmettre.<\/p><\/blockquote>\n

[\/vc_column_text]

\n\t
<\/div>\n<\/div>\n[vc_column_text]L’histoire de Luigi Pomata part de lieux et de temps lointains, d’une petite \u00eele riche d’histoire, Carloforte, un avant-poste ligure situ\u00e9 sur la c\u00f4te sud occidentale de la Sardaigne. Un parcours qui a commenc\u00e9 avec le grand-p\u00e8re Luigi, agriculteur, passionn\u00e9 de cuisine et g\u00e9rant du restaurant de l’H\u00f4tel Riviera. Son p\u00e8re Nicolo lui transmet les secrets et le savoir-faire et le prend avec lui dans le restaurant de famille \u201cda Nicolo\u201d. Une culture faite de saveurs, de parfums, de rites des madragues, de discipline, de temps, de rencontres et de voyages. Les habitants de Carloforte viennent de loin et sont habitu\u00e9s au voyage. Apr\u00e8s l’obtention du dipl\u00f4me de l’\u00e9cole h\u00f4teli\u00e8re, Luigi quitte l’\u00eele et se forme gr\u00e2ce \u00e0 la confrontation avec d’autres r\u00e9alit\u00e9s, travaillant pour des restaurants renomm\u00e9s en Italie et \u00e0 l’\u00e9tranger (\u00e0 New York chez Sirio Maccioni, \u00e0 Londres chez Marco Pierre White).[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1624550362350{margin-top: 50px !important;margin-bottom: 50px !important;}\u00a0\u00bb][vc_column][vc_single_image image=\u00a0\u00bb6525″ img_size=\u00a0\u00bbfull\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/vc_column][\/vc_row][vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1624550362350{margin-top: 50px !important;margin-bottom: 50px !important;}\u00a0\u00bb][vc_column][vc_column_text]On me consid\u00e8re le chef du thon rouge. C’est vrai en partie car c’est la tradition de ma r\u00e9gion. Je reste cependant quelqu’un qui aime exp\u00e9rimenter. Je trouve tr\u00e8s important de valoriser la mati\u00e8re premi\u00e8re et r\u00e9interpr\u00e9ter les plats traditionnels pour les porter sur les tables d’aujourd’hui. Comme d’habitude, j’aime rechercher l’excellence. Si vous vivez sur une \u00eele riche comme la n\u00f4tre, vous \u00eates presque oblig\u00e9 de vous fournir exclusivement aupr\u00e8s des producteurs locaux. Certes, si vous voulez une morue de bonne qualit\u00e9, elle doit venir de l’Europe du nord, si vous voulez manger d’excellentes hu\u00eetres, elles viendront de la mer froide de la Bretagne ou si vous go\u00fbtez un excellent lard il sera fait dans les vasques de marbre de Colonnata. Mon dogme est de pr\u00e9server les produits typiques, donc les tulipes m’arriveront des Pays-Bas… et non des tomates cultiv\u00e9es en serre!
\nLuigi Pomata<\/strong><\/em>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]
\n\t
\n\t\t
\n\t\t\t[vc_column_text]<\/p>\n
Luigi Pomata fut enseignant \u00e0 l\u2019Institut Etoile de Sottomarina (province de Venise), une des plus importantes \u00e9coles de cuisine d’Italie pour professionnels. En 2003, il repr\u00e9sente l\u2019Italie au prestigieux concours BOCUSE D\u2019OR; il remporte le championnat du monde de COUSCOUS et participe \u00e0 d’importants programmes t\u00e9l\u00e9vis\u00e9s: \u00ab\u00a0La prova del Cuoco\u00a0\u00bb (transmis sur la RAI), \u00ab\u00a0La cucina del Gambero Rosso\u00a0\u00bb et \u00ab\u00a0Alice\u00a0\u00bb (cha\u00eene de t\u00e9l\u00e9vision consacr\u00e9e \u00e0 la cuisine). Toujours en 2003, il fait partie des JRE (Jeunes Restaurateurs d’\u2019Europe).<\/div>\n

[\/vc_column_text]\t\t<\/div>\n\t<\/div>\n<\/div>

\n\t
\n\t\t
\n\t\t\t[vc_video link=\u00a0\u00bbhttps:\/\/www.youtube.com\/watch?v=bqlbe5z0ctg\u00a0\u00bb]\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]
\n\t
\n\t\t
\n\t\t\t[vc_single_image image=\u00a0\u00bb6526″ img_size=\u00a0\u00bbfull\u00a0\u00bb]\t\t<\/div>\n\t<\/div>\n<\/div>
\n\t
\n\t\t
\n\t\t\t[vc_column_text]<\/p>\n

Manger et boire n’est pas la seule satisfaction du besoin humain. Boire et manger, c’est aussi une culture, une passion, une jouissance, une d\u00e9couverte, une nouveaut\u00e9 et, pour ceux dans les coulisses, aussi un sacrifice
\nLuigi Pomata<\/span><\/p><\/blockquote>\n

[\/vc_column_text]\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb][vc_column][vc_column_text] A travers mes plats, on y trouve ma vie, les sensations, les parfums que quelqu’un qui a eu la chance de na\u00eetre dans une \u00eele comme Carloforte a le devoir de transmettre. [\/vc_column_text][vc_column_text]L’histoire de Luigi Pomata part de […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":6368,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-6527","page","type-page","status-publish","hentry"],"yoast_head":"\nLe Chef - Luigi Pomata<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/luigipomata.com\/fr\/monde-pomata\/le-chef\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le Chef - Luigi Pomata\" \/>\n<meta property=\"og:description\" content=\"[vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb][vc_column][vc_column_text] A travers mes plats, on y trouve ma vie, les sensations, les parfums que quelqu’un qui a eu la chance de na\u00eetre dans une \u00eele comme Carloforte a le devoir de transmettre. [\/vc_column_text][vc_column_text]L’histoire de Luigi Pomata part de […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/luigipomata.com\/fr\/monde-pomata\/le-chef\/\" \/>\n<meta property=\"og:site_name\" content=\"Luigi Pomata\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-20T09:40:52+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/monde-pomata\\\/le-chef\\\/\",\"url\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/monde-pomata\\\/le-chef\\\/\",\"name\":\"Le Chef - Luigi Pomata\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/#website\"},\"datePublished\":\"2018-01-18T09:49:36+00:00\",\"dateModified\":\"2026-02-20T09:40:52+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/monde-pomata\\\/le-chef\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/luigipomata.com\\\/fr\\\/monde-pomata\\\/le-chef\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/monde-pomata\\\/le-chef\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Monde Pomata\",\"item\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/monde-pomata\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Le Chef\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/\",\"name\":\"Luigi Pomata\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/#organization\",\"name\":\"Luigi Pomata\",\"url\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/luigipomata.com\\\/wp-content\\\/uploads\\\/2021\\\/06\\\/luigi-pomata-ristorante.jpg\",\"contentUrl\":\"https:\\\/\\\/luigipomata.com\\\/wp-content\\\/uploads\\\/2021\\\/06\\\/luigi-pomata-ristorante.jpg\",\"width\":415,\"height\":230,\"caption\":\"Luigi Pomata\"},\"image\":{\"@id\":\"https:\\\/\\\/luigipomata.com\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Le Chef - Luigi Pomata","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/luigipomata.com\/fr\/monde-pomata\/le-chef\/","og_locale":"fr_FR","og_type":"article","og_title":"Le Chef - Luigi Pomata","og_description":"[vc_row row_content_width=\u00a0\u00bbgrid\u00a0\u00bb][vc_column][vc_column_text] A travers mes plats, on y trouve ma vie, les sensations, les parfums que quelqu’un qui a eu la chance de na\u00eetre dans une \u00eele comme Carloforte a le devoir de transmettre. [\/vc_column_text][vc_column_text]L’histoire de Luigi Pomata part de […]","og_url":"https:\/\/luigipomata.com\/fr\/monde-pomata\/le-chef\/","og_site_name":"Luigi Pomata","article_modified_time":"2026-02-20T09:40:52+00:00","twitter_card":"summary_large_image","twitter_misc":{"Dur\u00e9e de lecture estim\u00e9e":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/luigipomata.com\/fr\/monde-pomata\/le-chef\/","url":"https:\/\/luigipomata.com\/fr\/monde-pomata\/le-chef\/","name":"Le Chef - Luigi Pomata","isPartOf":{"@id":"https:\/\/luigipomata.com\/fr\/#website"},"datePublished":"2018-01-18T09:49:36+00:00","dateModified":"2026-02-20T09:40:52+00:00","breadcrumb":{"@id":"https:\/\/luigipomata.com\/fr\/monde-pomata\/le-chef\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/luigipomata.com\/fr\/monde-pomata\/le-chef\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/luigipomata.com\/fr\/monde-pomata\/le-chef\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/luigipomata.com\/fr\/"},{"@type":"ListItem","position":2,"name":"Monde Pomata","item":"https:\/\/luigipomata.com\/fr\/monde-pomata\/"},{"@type":"ListItem","position":3,"name":"Le Chef"}]},{"@type":"WebSite","@id":"https:\/\/luigipomata.com\/fr\/#website","url":"https:\/\/luigipomata.com\/fr\/","name":"Luigi Pomata","description":"","publisher":{"@id":"https:\/\/luigipomata.com\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/luigipomata.com\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/luigipomata.com\/fr\/#organization","name":"Luigi Pomata","url":"https:\/\/luigipomata.com\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/luigipomata.com\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/luigipomata.com\/wp-content\/uploads\/2021\/06\/luigi-pomata-ristorante.jpg","contentUrl":"https:\/\/luigipomata.com\/wp-content\/uploads\/2021\/06\/luigi-pomata-ristorante.jpg","width":415,"height":230,"caption":"Luigi Pomata"},"image":{"@id":"https:\/\/luigipomata.com\/fr\/#\/schema\/logo\/image\/"}}]}},"_links":{"self":[{"href":"https:\/\/luigipomata.com\/fr\/wp-json\/wp\/v2\/pages\/6527","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/luigipomata.com\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/luigipomata.com\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/luigipomata.com\/fr\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/luigipomata.com\/fr\/wp-json\/wp\/v2\/comments?post=6527"}],"version-history":[{"count":5,"href":"https:\/\/luigipomata.com\/fr\/wp-json\/wp\/v2\/pages\/6527\/revisions"}],"predecessor-version":[{"id":7063,"href":"https:\/\/luigipomata.com\/fr\/wp-json\/wp\/v2\/pages\/6527\/revisions\/7063"}],"up":[{"embeddable":true,"href":"https:\/\/luigipomata.com\/fr\/wp-json\/wp\/v2\/pages\/6368"}],"wp:attachment":[{"href":"https:\/\/luigipomata.com\/fr\/wp-json\/wp\/v2\/media?parent=6527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}