Eloy Spinnler has turned his
love of cooking into his career. And this time, he’s sharing his love through a book: a love for the underappreciated, for ingredients that divide opinion and sometimes make us say, “Meh.” Through his 60 recipes, he invites us to cook them differently, to elevate them, and to make us want to say, “More, please!”
Following *Pride, Anger, and Envy*, Eloy Spinnler has written an ode to underappreciated foods
He’s come a long way since his early days at the Tour d’Argent and the Plaza Athénée, where he cut his teeth… Passionate about cooking since childhood, Eloy Spinnler learned everything from the greatest chefs, but his talent did the rest. What makes him unique is, of course, his expertise, his vision, and his boldness. When he opened his first restaurant in 2022, Orgueil—a nod to the deadly sins (including gluttony)—success came immediately. This was followed by the opening of Colère in 2024 and Envie Le Banquet, a 500-square-meter all-you-can-eat banquet hall modeled after the Grands Buffets of Narbonne, with an anti-waste approach to boot.
Since then, he’s been collaborating with a growing number of celebrities, all of whom are thrilled at the idea of stepping behind his stove. Speaking with Paris Secret, Eloy Spinnler confided that he was particularly touched by the simplicity of some of them, such as actress Géraldine Nakache and singer TeddyBear.
And despite his meteoric success, it must be said that Eloy Spinnler, too, has managed to remain humble and approachable. In short, he’s the kind of person who makes you feel right at home.
Make peace with the endive from the school cafeteria, veal tongue, Brussels sprouts… and the other underappreciated dishes on your plate
And indeed, it is this simple, communal cuisine that Eloy Spinnler evokes in his cookbook *On va s’aimer*, published this Thursday, November 5, by Michel Lafon. While the title may bring a smile to our faces as it recalls Gilbert Montagné’s summer hit, Eloy is determined to make us fall in love with a few much-maligned foods through his book.
While he’s used to bringing out the big guns with his knife harness as an apron, this time the young chef has set himself the challenge of elevating these ingredients that don’t always win everyone over. Endives that remind us of school lunches, slimy oysters, fish, soapy cilantro, or even the nightmare of our childhood: Brussels sprouts… With “On va s’aimer,” Eloy offers 60 recipes to help you savor these so-called “unloved” ingredients… but not for much longer.
“We’re Going to Love Each Other”: With Eloy, there’s no more saying “I don’t like it”
And right from the first page, his signature humor is on full display. As a preface, not a acknowledgments page but a “culinary reconciliation contract”—to be filled out and signed, of course.
Forget the grimaces of disgust, the “I don’t like it” remarks, and the flat refusals to finish your plate—Eloy promises to make you love turnips, tongue, and even forgotten vegetables.
All in all, the perfect gift to slip under the Christmas tree—and why not enjoy reading it on a train or in an old attic…
“On va s’aimer” by Eloy Spinnler, published by Michel Lafon—€29.95