Au 978 SanctorumIn Rambaud, the culinary story is now told from three perspectives: those of chef Loïc Bertin-Maurice, the ambassador chef, and others. David Drumeaux and Angèle Dormoy, the owner of the premises. A human and culinary encounter which breathes new life into a restaurant already committed to promoting local products.
David Drumeaux, a chef from Guadeloupe with an international background, champions a cuisine without borders: “I spent two years in Ivory Coast, one year at Kigali In Rwanda, the cuisine is international, but it always begins with sharing. Invited to collaborate with chef LoïcHaving met through Angèle, they immediately clicked: “There is no teacher-student relationship between us. We exchange ideas. He teaches me things specific to Saint-Martin, and I pass on to him what I have learned.”
This transmission also takes a family dimension, in particular with Angèle’s mother, a cook for over forty years. “How everyone makes a court-bouillon, how to make a Johnny cake… we taste, we compare, we learn,” says chef David, while Angèle smiles: “My mother is proud to pass on her cultural heritage.”
For chef Loïc, this collaboration is a key step in an extraordinary journey. self-educatedA former carpenter who spent time in Toulouse, he returns to Saint-Martin with a clear ambition: enhance local products“I don’t come from a culinary background. Cooking saved me. It gave me a purpose, a direction.” Winner of the 2025 Saint-Martin Gastronomy Festival in the category Authentic StarsHe champions a cuisine rooted in childhood: “The pumpkin salad “My grandmother’s style remains my benchmark.”
Together, the chefs imagined six evenings of “four-hands dinners”, all fully booked. “The goal was to revitalize, to create a new map, a new storytelling,” explains David. A bistronomy Instinctive Creole, without artifice: “The simplest things are often the ones that work best”.
Angèle embraces this shift: “We wanted to make Creole chic, without losing the soul of the restaurantTo prove that Saint Martin cuisine can be something other than what we already know.” Creole Brunch Authentic cuisine on Sundays, Tuesday to Friday, barbecue evenings on Saturday nights: at 978 Sanctorum. Local cuisine is reinventing itself without betraying its roots.A table where heart, memory, and passion now combine to create a winning formula. _Vx
Info: https://www.978sxm.com/fr
Source: Faxinfo https://faxinfo.fr/en/gastronomie-chefs-loic-david-le-duo-qui-bouscule-la-cuisine-locale/
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