Victor Mercier discovered his passion for cooking at a young age, sparked first by a television programme and truly ignited during a formative dinner at La Grande Cascade, where he first felt the emotional power of gastronomy. After high school, he trained at Ferrandi Paris and developed discipline and technique under demanding chefs, including at L’Escarbille. Eager to broaden his horizons, he worked abroad—immersing himself in Denmark’s Nordic avant-garde at Herman, and later refining precision and creativity in Australia at renowned kitchens such as Quay and Tomislav.
Returning to France, he further shaped his culinary identity under Pascal Barbot at L’Astrance and Antonin Bonnet at Le Sergent Recruteur, who introduced him to the principles of responsible, committed cooking. This awareness led him in 2016 to undertake a world trip to create the documentary Pour eux, focused on food sovereignty and the future of nourishment.
In 2019, he opened FIEF (Fait Ici En France), dedicated to French-sourced products, ecological responsibility, and meaningful gastronomy. His work has since earned significant national recognition, including awards honouring his innovative, activist approach to contemporary French cuisine.
