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[title]Vanina Chimeno is a chef from Mendoza with years of experience. With creativity, she found in gastronomy her craft and a way to express herself. Simplicity is at the heart of her style, and pasta is her specialty; a way of conveying flavors and memories. In this article, the chef talks about her restaurant, Vanina Château La Coste, in Le Puy-Sainte-Réparade, in the south of France, and the steps in her kitchen; a handcrafted and meticulous cuisine.
A childhood between pots, pans, and the aroma of grandma's sauce
Her first memory in the kitchen takes her back to her childhood, watching her grandmother start preparing lunch early in the morning. "I would just watch, spending hours in the kitchen sitting on the countertop," she recalls. This image marked the beginning of a journey that led her to discover her calling at 1884 Restaurante, in the Escorihuela Gascón winery, where after an internship in the service area, she knew her place was among pots, spoons, and fires.
"The tomato sauce takes me back to my childhood. It's the smell of my childhood home's kitchen, my grandmother's sauce, which she started cooking very early and kept simmering on low heat until noon," says Vanina, who finds her inspiration in aromas and flavors. Her grandparents were a great influence, and later, working at 1884 with Francis Mallmann, she saw her growth as a chef. Today, the renowned chef is her partner, and life has gifted them with two daughters, with whom they share their love for gastronomy.
The tomato sauce takes me back to my childhood. It's the smell of my childhood home's kitchen, my grandmother's sauce.
Handcrafted pasta is her strength
"I really enjoy making filled pasta; it's a meticulous task. It brings me moments of calm and concentration, which do me good." While she doesn't have a favorite, she enjoys each form and texture. How would she describe the experience of kneading? "When I knead, I try to have positive thoughts. I like to think that we transmit emotions through food."
I like to think that we transmit emotions through food.
From Mendoza to France, without stops
Currently, Chimeno leads her own restaurant, Vanina Château La Coste, which she opened post-pandemic in 2021. For her, bringing her cuisine to this place was a point of pride. She travels to France about four times a year, and in this space, she works with seasonal products and techniques that respect the essence of each ingredient. French gastronomy taught her the excellence of the products and the pride of the suppliers when they bring their treasures for chefs to transform into delicious dishes.
Her dishes bear her signature. "Those who cook or have cooked with me always notice," she says about the imprint she leaves on each dish. While every dish carries her personal touch, there is one ingredient that appears in many of them: "I think lemon zest is in many of my dishes, whether it's in a starter, pasta, pizza, or dessert."
Lemon zest is in many of my dishes.
Despite taking her cuisine to different places, Mendoza remains her home, her place in the world. "I would love to open a place in my province again, for now it's just a dream," she says with nostalgia and desire. If she had to imagine that space, she would undoubtedly include local products, such as tomatoes, her favorites in the summer, and the freshness of Mendoza's vegetables.
I would love to open a place in my province again.
With a solid path and dedication, Vanina Chimeno continues with the same essence she started with: warmth, creativity, and a careful use of ingredients.