Frédéric MENAGER, a chef in the heart of the forest.
Having worked at some of the best restaurants in France, I offer ot share my passion for authentic raw ingredients and my idea of creative cooking in a unique setting.My career in some of the "Grandes maisons de la Gastronomie Française":
"De 1986 à 1990, I worked in PARIS.
"De 1986 à 1990, I worked in PARIS.
Upon returning from my military service, , Alain Chapel sends me to "Chez Laurent", at the bottom of the "Champs Elysées", for a year.
Its in 1991 that I become a member of the brigade of the great Alain Chapel who has alas, died prematurely several months earlier .Philippe Jousse who has taken over in the kitchen, will teach me over the next four years the importance of the quality of ingredients.
He entrusts the supplying of the restaurant to me for six months, then I become meat and sauce chef for two and a half years.
Its in 1991 that I become a member of the brigade of the great Alain Chapel who has alas, died prematurely several months earlier .Philippe Jousse who has taken over in the kitchen, will teach me over the next four years the importance of the quality of ingredients.
He entrusts the supplying of the restaurant to me for six months, then I become meat and sauce chef for two and a half years.
La Brigade in1992.
With the Maître d'Hôtel in 1993.
Finally I am second in command until my departure in 1994.
At this period I join Pierre Gagnaire 's team in Saint-Etienne as Chef saucier. This exceptionally creative chef will have a lasting influence on me.
Je décide en 1995 de voler de mes propres ailes.
Après un passage à Beaune, je dirige pendant 5 années les cuisines du "Castel de Très Girard"à Morey-Saint-Denis, de 1996 à 2001.
Emporté par ma passion des bons produits et de mon élevage de volailles de races anciennes, déçu par le nouveau concept hôtelier, je décide de partager différemment mon acquis professionnel et mon idée de la cuisine. "
