the arrival of chef baptiste limouzin
his career
Parisian by birth, Charentais at heart, Chef Baptiste Limouzin learnt his trade with Chef Hélène Darroze at the Connaught in London, and Chef Guillaume Goupil at the Burgundy, before flying to the South of France to work alongside Chef Meilleur Ouvrier de France Julien Roucheteau at the Scène Thélème, then at the Restaurant des Rois at La Réserve de Beaulieu, in Beaulieu-sur-Mer. At their side, he forged his culinary universe and committed himself to honoring French terroir and savoir-faire at the heart of his cuisine.
For Baptiste Limouzin, this new chapter at the Grand Café Fauchon is an opportunity to showcase his open-mindedness by elevating a creative cuisine that dares to be different.
HIS INTENTIONS
Chef Limouzin is passionate about sublimating the nobility of the FAUCHON brand's emblematic and historic creations, which for him represent an infinite source of creation for new and explosive flavor combinations and combinations to create emotions.
Beyond his inspirations, he favors simplicity, terroir and finesse, always with a gastronomic twist. At the Grand Café Fauchon, he aims to highlight the very best products, and celebrates the sauces and seafood he loves, combined with fine traditional techniques, such as serving fish en croute de sel at the pedestal table in the dining room, to cultivate the FAUCHON spirit of sharing.
“at the grand café fauchon, gourmandise is the order of the day! we're delighted to welcome baptiste limouzin, who will use his expertise to delight our guests' senses and create unforgettable moments", says arnaud morandi, general manager of fauchon l'hôtel paris.
At the age of 30, the Chef of Paris's most gourmet hotel is writing a new gastronomic chapter at the Grand Café Fauchon, with a new culinary offering due to be launched this spring.