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EXPERIENCES

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  • Ducasse-Conseil

 

Development culinary identity - Restaurant Ocean - Daios Cove - Crete - Greece

Created concept - Opening - La Belle Hélène restaurant - Brasserie type - Charlotte N.C - USA

Development project partner - Pépinières du Goût - School catering - Elior France

Cooking process development - School catering - Elior France

Menu development, training sessions for chefs - Orpéa group - France

Refreshment for buffet style concept - Family resort - Aréas / Center Parcs - France

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  • Awarded by the Michelin guide 

 

1*GM - Château de Montreuil - Le Touquet / Montreuil - Relais et Châteaux 4* 

2*GM - Oustau de Baumaniere - Provence - Relais et Châteaux 5* 

3*GM - Alain Ducasse at the Essex House - New York - JW Marriott 5*

1*GM - Hostellerie Abbaye de la Celle - Provence - Châteaux, Hôtel & Collection 5*  

​1*GM - Il Cortile - Hotel Castille - Paris - Sofitel Accor 5* 


 

  • Restaurants opening

 

Grand Cru - Cuisine gourmet cuisine - Indépendant restaurant - Prague 

Ice House Hotel & Spa 4* - Indépendant restaurant - Ireland 

Céleste - Cuisine gourmet - Indépendant restaurant - Prague 

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  • Brasserie restaurants, wine bar or fast-food

 

Grand Cru - Bar à vin - Etablissement indépendant - Prague 

Le Petit Poucet - Brasserie sur l'Ile de la Jatte - Paris - Indépendant restaurant

Brasserie "La Fontaine" au Trianon Palace 5* - Versailles 

Mc Donald's - Eragny / Conflans Ste Honorine 

 

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