Raphaël offers cuisine based on classic bases that he adapts to his creativity. He produces "simple" cuisine made from fresh, local produce, enhanced by a sauce, seasoning and just cooking.
He was able to count on an apprenticeship with recognized great chefs, such as:
Gérard Besson Meilleur Ouvrier de France and 1 * in the Michelin Guide
Roland Durand Ouvrier de France and 1 * in the Michelin Guide
Michel Rostang 2 * in the Michelin Guide
Subsequently, he joined the Taillevent group with Emile Cotte , at 110 de Taillevent Paris and London as Sous-Chef and Chef de Cuisine, where he was able to manage teams and create his menus.
Head Pastry Chef
Marion creates harmonious desserts. She tries to use as much as possible the sugar already present naturally in the ingredients of her creations.
It is based on know-how and training carried out in large Parisian establishments.
She was able to count on renowned chefs to carry out her training and to rely on solid foundations , such as:
Camille Lesecq Pastry Chef of the Year 2010
Cedric Grolet Pastry Chef of the Year 2015 and Best Restaurant Pastry Chef in the World in 2017
Nina Métayer Pastry Chef of the Year 2016
Subsequently, she held positions of responsibility, where she was able to manage teams and create her own desserts, in renowned restaurants such as Les 110 de Taillevent in London and l'Atelier de Joel Robuchon Saint Germain 2 * at Michelin Guide.
Paolo is a cosmopolitan cook. 8 years ago he decided to leave his region in Italy near Pescara, for London.
He notably worked at Jamie Oliver for 2 years.
It is at 110 de Taillevent London that we meet him, and where we worked together for 3 years.
With its Italian flair, it offers Mediterranean cuisine full of terroir and sharing.
Maxime is a globetrotter who likes to travel and discover new cultures.
Lover of gastronomy, he decided to embark on the profession in order to share his passion.
Smiling, sociable and attentive, he will take it to heart to accompany you during your meal in order to make you have a good time.