Hôtel Plaza Athénée
25 avenue Montaigne, 75008 Paris, France.
Tel: +33 1 58 00 22 43
E-mail : firstname.lastname@example.org
The team te
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Native of Franche-Comté, Romain did his training in France and then realized his traveling dreams by exploring the world, discovering new flavours. He worked for a year in the British West Indies where he became acquainted with Caribbean spicy cuisine. Upon his return, he spent two years with Hélène Darroze in Paris, then hones his talent at the service of the prestigious Maison Potel et Chabot. Then, Alain Ducasse takes notice...
While first aiming to become a pastry chef, Denis Courtiade discovers the service aspect of the profession at the Auberge des Templiers, a two-star hotel located in Sologne. After a parenthesis in the Versailles Cercle des officiers, he worked as headwaiter in several great restaurants. In 1989, he settles in the restaurant La Belle Otero, at the Carlton hotel in Cannes. In 1991, at age 25, he is awarded the “Trophée Jacquart de Meilleur chef de rang de France”. He is immediately contacted by Alain Ducasse.
Head pastry chef
After an Arts-based school leaving certificate, Jessica Prealpato began studying psychology but she quickly realised that her real love was cake making. She moved to the hotel school in Biarritz and took a higher-level vocational course, majoring in culinary art and presentation. In her second year, she took the specialist “restaurant pastry chef” course.
Executive head sommelier
Born in Beaune in 1961 (an excellent vintage!), he started learning his craft in Burgundy. He then joined the Miramar in Biarritz, followed by le Meridien Montparnasse in Paris. His meeting with Alain Ducasse, in 1993, then takes him to the Louis XV in Monaco...
Restaurant head sommelier
Laurent Roucayrol discovered his vocation through a curious twist of fate. After finishing the Ecole Hôtelière de Saint-Cloud in 1990, he by chance stumbles upon an ad for a job offer at Fouquet's Europe, then at La Defence. A commis sommelier job is available. Two days earlier, by chance, he had presented himself to the restaurant, to offer his services. He is immediately called for an interview where his motivation seduces the head sommelier and director. Laurent Roucayrol thus begins his career as sommelier...