Méziane Mickaël, Chef

Méziane Mickaël, Chef

PRÉNOM NOM

Chef

Restaurant La Passerelle
Style : French, precise, creativity and modernity
From 2003 to 2006 at the “Pavillon Montsouris” under the toque of the chefs “Jérôme Mazur” and “Stéphane Le Marchand”, where you can hear the mastery of game, suckling pig, lamb and foie gras.
From 2006 to 2007 at the “Relais de Sèvre – 1 star” under the chef Patrice Pasquier’s headpiece, where the strength and the demand for good pastry are revealed.
From 2007 to 2009 at the hotel “The Prince of Wales” under the toque of the head “Benoît Rambaut” where trust, responsibility and initiatives echo.
From 2009 to 2011 at “La table de Joël Robuchon – 2 stars” and then at the opening of “L’atelier étoile by Joël Robuchon – 2 stars” under the toque of the chef “David Alves” where s ‘Accomplish perfectionism and teamwork.
Then in 2011, I joined the brigade of Jérôme Banctel at Sendrens where I was offered the opportunity to manage a team.
From 2012 to early 2014 at the “M64 – the intercontinental 5-star hotel” under the toque of the chef “Edouard Uchiyama” where my creativity expresses itself freely.
In May 2014 La Passerelle opens, my first masterpiece, my pride but also that of all my “fathers”. Perfect, share, create, give, always surprise with the heart … to take you to the heights of culinary emotion.

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