THE CHIEF, JASON GOUZY
"It may seem like a dirty word but I like to say that I make bourgeois cuisine but popular bourgeois cuisine! What I call bourgeois is the valorization of the product, the expertise of the chef, the desire to make something beautiful, surprising and the popular side is that I try to find Proust's madeleines.
Not everyone has the same frame of reference, but when you manage to "madeleine-de-prouster" a customer, you've won everything."
THE RESTAURANT
At the table, the sequences follow one another with a panache full of generosity and gluttony that the chef willingly claims. Each plate that comes out of the kitchen shows a true love of good food and the moment spent at the table.
A love also transmitted by the teams, both in the kitchen and in the dining room. Like the complementarity of the plates that pass on the table, the success of his restaurant is also a team sport where everyone has their role to play.
The leader, in essence, remains the central element but it is the people around him who enhance the experience.
As a symbol of these 3-part sequences whose main dish could not do without its faithful lieutenants.
The team
Louis
Sous chef
Jason
Chef
Benoit
Pastry Chef
Ben
Head of section
Seung-Taek
Chef de partie
Hugo
Clerk
Mamoudou
Plongeur
Yu-Ting
Apprentie pâtissière
Ethan
Apprentice cook
Charles
Directeur de salle
Thomas
Head sommelier
Melyna
Cheffe de rang