Coin Coin: new chapter, same instinct
At Coin CoinValentin Pouzet’s departure clearly marks the end of a cycle. An assertive cuisine, a well-established identity, a foothold established over time. And, inevitably, the question: how to continue? The answer is in the making… and her name is Victoria Crozet. 33 years old, her career path is far from conventional. She started out as an urban planning consultant in London, before turning to cooking with lucidity and determination. After training in Parisian bistros, she moved on to catering, working on creative projects for private houses.
“What’s most striking is his understanding of the business. A structured approach, a fine understanding of the balance between cuisine and business – and the ability to fit into a place without trying to overwhelm it,” says Raoul Weil, one of the founders of the restaurant. At Coin Coin, the brief is clear: cuisine for sharing, the product at the center, legibility, gourmet delights without fuss. And Victoria plays with these codes with precision.
A farinata with the first tomatoes, between raw and confit, enhanced by a perfectly measured lemon freshness. Then a braised pork cheek, which could have been out of season – but here becomes a spring dish. Light, precise, carried by a clean juice, vegetables that are barely worked, just enough to let the product speak for itself. The kind of plate that stops you in the middle of a hurried lunch. It forces you to look up, to reconnect with what you’re eating. And that’s exactly what Coin Coin is all about. Not a forced demonstration; just that moment when you lose yourself a little in your plate to better find yourself. So, yes, a page has been turned. But the sequel is already here, promising and, above all, sincere. The adventure continues – differently, but with great taste.
