Victor Mercier

Victor Mercier's passion for cooking began at a very early age. At 13, a television programme sparked his curiosity, but it was a dinner at La Grande Cascade that really ignited his passion: it was there that he discovered the emotion that gastronomy can evoke.

After graduating from high school, he joined Ferrandi Paris and honed his skills under demanding chefs, notably at L'Escarbille. His career then took him to explore other horizons: Denmark, where he immersed himself in the Nordic avant-garde at the Herman restaurant; then Australia, where he refined his rigour and precision in several establishments, including Quay and Tomislav.

Back in France, he trained with Pascal Barbot at L'Astrance and discovered another path with Antonin Bonnet at Le Sergent Recruteur, who taught him the importance of responsible and committed cuisine. This ecological awareness became central to his approach.

In 2016, he set off on a round-the-world trip with a friend to make the film "Pour eux", dedicated to food sovereignty and the food of tomorrow. This human and activist adventure fuelled his thinking and encouraged him to publicise his convictions, notably during his participation in Top Chef 2018.

In 2022, after opening FIEF, his work was doubly rewarded: the restaurant earned its first Michelin star and Victor Mercier received the Young Chef of the Year France award for his activist cuisine, made exclusively with French products.

In 2019, he had already laid the foundations for FIEF (Fait Ici En France), a place where culinary excellence, environmental responsibility and a connection to the land come together to offer authentic, committed and mindful cuisine.