The Chef
Édouard Morel
Chef & Co-Founder
Born in Lyon, trained under Paul Bocuse, and refined over a decade in Paris. Édouard's cooking is defined by restraint and reverence — for the ingredient, for the season, for the guest who trusts him with their evening.
Signature Dish
Celery root with truffle cream and winter black truffle
Michelin
★ 2024
Training
Paul Bocuse
Based
Loire Valley
Experience
22 years
Philosophy
"The market doesn't lie. The season always tells me what to cook. Everything else is just ego."— Édouard Morel
In the Kitchen
Experience Chef Édouard's seasonal tasting menu.
Reserve Your Table