The Folz family:
 Monique and Daniel, parents of the chef, decide one beautiful day in 1999 to leave the world of education (she was an english teacher and he was a music teacher) after 25 years of loyal service to throw themselves into the restaurant and hospitality business, a profession which had always interested them.

After a period of reflection, the house of Fleury in the Moselle is sold and affairs are put in order and they head for the Gard to Vézénobres, to take over the Hotel Restaurant " Le Relais Sarasin", which was in free fall.

Their son, Sebastien, born in 1980, announces his passion for cooking while in class5° (to the great surprise of his parents who dreamed of a teacher in the family).  After class 3 Sebastien enters the Hotel Secondary school R. Mondon in Metz to prepare for a BTH which he obtains in 1998. He puts to good account periods of training, “arming” himself in various places:

- Les Alisées at Cavalaire sur Mer  (and the flying pans)
- La Madeleine at Sarlat under Mr. Mellot (working with foie gras)
- The E.J. Kings at Clifden in Ireland (memories of guinness). 

Preferring cooking to management Sebastien follows the Additional Mention high-level Cooking course at the Hotel Secondary school of Metz which he obtains at the end of the year.
During his training he carries out two other secondments:
- l’Ecu d’Or in Chennevières on the Marne (the market of Rungis!!!)
-At la Belle Otéro, gourmet restaurant of the Carlton in Cannes where the chef, Mr. Chauveau, instills in him the love of ingredients and presentation.
                           

After a spell in a Luxemburg restaurant then a job at a catering company in Metz, Sebastien decides to leave for the USA. He secures a 12 month contract at Disney, in the Chefs de France restaurant (Bocuse, Vergé and Lenôtre) in Orlando. While there he learns of his parent’s decision and chooses to join the business as chef. He is barely 20 years old and the following years will not be the easiest …

 Little by little the local clientele returns and Sebastien asserts himself, alone in his kitchen. 

All the family sets to work to renovate the hotel which received the approval of Logis de France: during the holidays we abandon pans for plastering, painting, the stone floor … 

In October, 2003, the clientele elect Sebastien as a “Chef des Logis du Languedoc Roussillon” and he participates in final of the “Cuisine Régionale dans les Logis de France” in La Rochelle the beginning of December. 

2004: Entered the Guide Hubert as “Pépinière Gourmande” or Greedy Nursery (this distinction honours a young promising restaurateur in his first restaurant). At the beginning of March Sebastien will take part in the trophy presentation ceremonies at the Hotel Bristol in Paris, where the chef confectioner, Gilles Marchal, another native of Lorraine, will introduce him to Eric Fréchon, “chef de cuisine” of 2 Michelin “Macaroons”.

The kitchen of the ”Relais Sarrasin” becomes far too small for the chef’s ambitions, the impossibility of expansion means the Folz family has to decide to sell and look for a business more in tune with Sebastien's cooking. At the end of August all the family packs their bags, heading in the direction of Verquières and “Le Croque-Chou”, a very beautiful “starred” establishment, run for more than 20 years by Jean-Louis Ravoux..

New challenge. The “commis”, Christophe Bolla, age 23, a confectioner by training becomes part of the team. His training at Thuriès with J.F Arnaud, MOF, gave him confidence in his abilities.

The team is formed.

The opening of Croque-Chou was only in November, Sebastien his spare time to good use to make a small trip to the kitchens of Bristol, answering the invitation of Eric Fréchon and Gilles Marchal. He return there his chest puffed out and his head full of ideas.

 Now it’s time for work!