Chefs

Chef Constant is a great ambassador of the french gastronomy and at the head of a constellation of talents: Eric Frechon (3 stars), Emmanuel Renaut (3 stars), Jean-François Rouquette (1 star), Yves Camdeborde, Christian Etchebest, Thierry Faucher, Thierry Breton ... Recently, the Michelin guide gives him the European Chef Mentor 2018 prize, in tribute to his permanent work as trainer of so many Chefs.
When he was a child, Christian Constant dreamed of Eiffel Tower. He now greets her every night by leaving the terrace of one of his restaurants in the Rue Saint-Dominique. The one where he continues to write the thread of his story.

Christian Vabret, president of the Ecole Française de Boulangerie of Aurillac, also one of the "Best worker in France of bakery ", Meilleurs Ouvriers de France. 

The chef has a worldwide reputation. Every single President in the world always stops to Le Recamier restaurant in the center of Paris to taste one of the numerous "soufflé", salted or sweet baked dish made with white eggs. Every single customer loves this place too as it's quiet and chic spot with a real minute made dishes, do not be late ! 

Gérard Idoux cooked two dishes for TOP RUM, cook as a chef at home and impress your friends and family !

Vice Champion of France pastry 2018 and less than 30 years old, be first chef pastry party at the restaurant L'Abeille (two Michelin stars) at Shangri-La (Paris), it is by definition to be talented and hardworking.

At Jonathan, pastry is exercised by passion, creativity, mastery, precise gestures, live daily.
His humility, his know-how and his human qualities allow him to move serenely in this coveted environment of Haute Gastronomie Française.

Jonathan Wahid is a great French pastry chef (two Michelin stars). With his brother Sylvestre, he directed for eight years two restaurants, Strato in Courchevel and Oustau de Baumanière in Baux-de-Provence. He won the title of French Dessert Champion in 2005 while working at the Ritz Paris Hotel. With her wife Fanny Rey they get in 2017 their first star in the Michelin Guide for their own hotel-restaurant in Saint Remy de Provence "L'auberge de La Reine Jeanne" .

Ludovic dessine par ses connaissances la carte des fromages de France, de Suisse, d'Italie et si tous les chemins mènent aux fromages, ils font toujours escale par sa cave à affinage. Ce conteur d'histoires fromagères à plus d'une tomme dans son sac à vous faire partager.  

A creole chef talented, he loves cooking Indian Ocean food where he originally comes from. He is a master of spicies ! 

Probably the youngest Pastry world champion of the world. He works now in his own shops at Mykonos, Geneva, Paris.