About Philippe Chevrier

Cooking is a vocation, passed on by his mother and grandmother. Motivated by the desire to pass on the emotions of his childhood, the Chef opened his first establishment at the age of 29.

His style is a blend of rigour and creativity, discretion and openness. Far from ephemeral trends and fashions, he is committed to the long term and to tradition. With an academic approach that is respectful yet often daring, he offers subtle, delicate seasonal cuisine that brings out the best in the produce.

Philippe Chevrier is a passionate entrepreneur, driven by strong values: simplicity, transmission, loyalty and hard work. In the Chevrier “houses”, friendliness and a sense of welcome are a matter of course. People are at the heart of what we do, as demonstrated by the respect and friendship of our customers and the loyalty of our staff. Aware of new expectations and the changing nature of the restaurant business, Philippe Chevrier is training the next generation of chefs and cooks.