For as long he can remember, Romain, who comes from Eastern France, has dreamed of becoming a cook. Inspired by his mother’s sense of hospitality, he has profoundly developed his knowledge of the products and has forged the qualities of excellence and creativity with some of the top Chefs.
After an apprenticeship at the restaurant ‘Aux Armes de Champagne’ in l’Epine with the Chef Michel Blandin (elected Meilleur Ouvrier de France in 2000), he had the opportunity to train with the well known Chef Michel Troisgros in Roanne (Loire). He then worked with yet another well known Chef Gérard Boyer at the restaurant ‘Les Crayères’ in Reims. Finally, he perfected his experience in Sierre (Switzerland) at the restaurant ‘Le Terminus’ owned by the chef De Courten.
It’s through his long periods of training that Romain learnt to respect the seasons in his dishes and to take pleasure in work well done.
> Discover The Chef’s recipe for ‘ Pan fried
goose liver on carrot cake’ by
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