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La Truffière

CUISINE D'AUTEUR - CAVE D'EXCEPTION

THE CHIEF: HIS CAREER

A new chief in the kitchen,Kampei Hisaoka

Since february 2016, the Chef Christophe Poard operate in La Truffière restaurant’s kitchen.

He proposes there recipes that, beyond being the symbiosis of his culinary vision and the identity of our restaurant, are the result of the experience accumulated in numerous starred establishments, nearby great Chefs.

It’s in the Casino de Deauville that were heard his first pan noises, where he began as a kitchen help, before entering the prestigious triple starred Schwarzwalstube restaurant as a Chef de partie.

After a military service done at the Cadre Noir de Saumur, he successively worked in renown establishements, like Le Clos Longchamp ** (Jean-Marie Meulien), Le Restaurant Vieille Fontaine** (François Clerc), Le Taillevent*** (Phillipe Legendre),  Le Jamin*** (Joel Robuchon) or Le Grand Vefour*** (Guy Martin).

Exploring his passion to other aspects, he participated at the creation of great names of the hotel industry, as a Food and Beverages manager in the five stars hotels Park Lane in Anvers and Carlsbad Plaza in Czech Republique, and as a Chef in the Château D’Hassonville in Belgium.

All of this earned him to be rewarded on numerous occasions, receiving honours as the Award of the Cook of the Year, the 17/20 grade and the Clé d’Or by the Gault et Millaut Belgium guide, five diamonds on the Lemaire guide and five stars on the Knack guide.