SÉBASTIEN MONCEAUX - HEAD CHEF OF FAUCHON

What means being a head chef at Fauchon?

Chef Sébastien Monceaux has devoted ten of his 40 years to Fauchon, or the Fauchon brand to be precise, and recalls the profound changes in the company’s approach to the French traiteur or delicatessen concept of take-away cooked dishes and salads. Updated, more sophisticated, appealing to all the senses and at the same time simpler, more exciting and liberated, “Fauchon’s prepared foods menu reflects the times and changes in attitudes”, he says.

“Fauchon has not just developed the concept of upscale snacking: it has created a light, simple gourmet take-away offer that caters for a Parisian and international clientele, interested in discovering French food without constraints.”