Page 144 - ANDRONIS_2021

Experience Long-time Andronis

collaborator
Emmanuel Renaut
is the legendary
chef of 3-Michelin
«To share, value the work and create cooking values.
Cooking is an art that brings people closer together. For accepts a challenge, this ingenious chef has come to be Megève restaurant.
known for his incredibly courageous and creative cuisine
me, conviviality, sharing and bringing people together and his well known tendency to work with wild plants.
are key to creating a successful dining experience» . Flocons de Sel is also a member of the “Grands Chefs”
Gilles Marchal was deputy pastry chef for 4 years at Relais & Châteaux and “Grandes Tables du Monde”.
the Hotel de Crillon, then the executive pastry chef for Know-how and sharing are the watchwords that
3 years at the Plaza Athenee hotel, spent 7 years at the guide the gastronomy of Chef Olivier Nasti. Having
hotel Le Bristol and 5 years as director of international trained with many top establishments and international
creation at La Maison du Chocolat in Paris, London, chefs, Olivier Nasti nurtured his passion for cooking
Tokyo, New York and Hong Kong. Since 2014, Gilles during the years that he spent training at the Château
has settled on the hill Montmatre at 9 rue Ravignon, Servin in Belfort, with Olivier Roellinger in Cancale
Paris, a part of Paris that inspires this creative pastry and with the Haeberlin family at the Auberge de L’Ill,
chef which as he declares allows him to fully exercise the famous Alsatian Michelin restaurant. Now, at the
his profession, “rubbing shoulders with the personalities head of Le Chambard’s kitchens and, in particular, his
of television, song, music, etc .... Montmartre is and will 2-star Michelin restaurant, Olivier Nasti endeavours
remain a high place of artistic creation”. to continue to pass on his knowledge - be that through
Emmanuel Renaut is the Chef and founder of Flocons associations, training young apprentices, competitions
de Sel, the legendary 3 Michelin Starred restaurant in for which he sits on the juries, or books in which he
Megève in Haut-Savoie. Known as a chef who willingly shares his innovative recipes and secrets. •

GASTRONOMY FESTIVAL
July – September 2021

5 & 6 July OLIVIER NASTI -Lycabettus
27 July EMMANUEL RENAUT -Lauda
4 August GILLES MARCHAL -Lycabettus Gilles Marchal -
17 & 18 August GREGOIRE BERGER -Lycabettus pastry chef of the
30 & 31 August CHRISTOPHE BACQUIE -Lauda year in 2004 and
6 & 7 September RAFAEL CAGALI -Lauda medalist of the city
of Paris in 2008
– and author of 3
books on pastry.

It is no coincidence
that Gregoire
Berger became a
chef. Having grown
up in Brittany
where the land
meets the sea, he
quickly learned the
joy of cooking.

Chef Rafael Cagali’s
philosophy is
overwhelmingly
“To share, value the
work and create
cooking values.
Cooking is an art
that brings people
closer together.”

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