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Mr. Fabien Rouvier |
| Having obtained a Vocational diploma in restaurant business, the chef Fabien Rouvier begins his career at the Carlton continental hotel and at the Moulin de Mougins while preparing his High school diploma at professional High school Francis de Croisset in Grasse. In July 2007, after the obtaining of his High school diploma, he joins the gourmet restaurant Faventia within the Four Season Resort Terre Blanche in Tourettes. Under the influence of the chefs Stéphanie Le Quellec and Philippe Jourdin, Meilleur Ouvrier de France, whom he considers as his mentors, he decides to leave to Paris to perfect himself. He joins the restaurant of the hotel Ritz under the leadership of the chef Michel Roth, Meilleur Ouvrier de France and Bocuse d'or, whom he will follow in Switzerland in the hotel Président Wilson in Geneva. Back in Paris, he joins the chef Stéphanie Le Quellec in the gourmet restaurant of the hotel Prince de Galles, La Scène. Following numerous exchanges with the chef Stéphanie Le Quellec, he begins a reflection on his professional desires and decides to leave Paris to come back to his roots and open his own restaurant. Chef Fabien Rouvier chose a human-sized restaurant. His wish is to have a real sharing with his guests. His dishes contrast their simple presentation with a special attention granted to the tastes and textures of the food. His gourmand cooking is dynamic and that why dishes change very regularly to adapt itself to the seasonality of products. He provides himself for it with small local producers, organic when it is possible. |
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