The chefs
Emmanuel Sudres
Recently back from a 4 years experience in London, I come back with a knowledge of British and modern gastronomic cooking, as well as a sensitivity to environmental issues. I wish to offer a sustainable cuisine in our restaurant.
The head waiter
Johan Rouselle
After studying political science, I decided to change my career path and join the restaurant industry. After spending more than two years in the restaurant Étude to learn the trade and develop a passion for wines. We decided to join forces with Emmanuel and Thomas to open our restaurant.
Thomas Colin
I have worked in several restaurants in Paris from the bistro to the starred restaurant and therefore like to work on traditional dishes and revisit them with his partner to serve them in our restaurant.