i. Biography
The Path
The line from Relais Pigasse in Hérault to En MaRge shows a progression grounded in region and repetition. At Relais Pigasse, Frank Renimel worked as chef until 2003, a stretch that placed the craft in direct contact with local products and pace. From 2007 onward, he has been chef and founder of En MaRge, and the restaurant’s identity has been built under his name. He is also chef of House of Dawn, carrying that same kitchen language into another house.
The Work Today
The current kitchen leans on a garden-driven structure, with flowers and short supply chains used as part of the cooking’s framework. That approach pushes the plate outward from the pass and back toward the source, where leaves, stems, and bloom are treated as working ingredients rather than decoration. Even the finishing gesture follows that logic: dishes are signed by a garden-grown flower, turning plating into a clear marker of authorship. Across the menu, the cooking stays close to local produce and to the idea that ingredients should keep their own character. Texture is handled with restraint, and combinations are set up so each product remains legible on the plate. The result is precise without being severe, with enough openness to let season and surrounding landscape shape the work without flattening it into a sourcing exercise.
Signature
Gin Pear!
Profile updated July 2026
FAQ
Asked of Frank
Where did Frank Renimel work before?
Frank Renimel's earlier career included Relais Pigasse.
What recognition has Frank Renimel received?
Michelin Bib Gourmand (2025).
