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Chef Rémi Chambard - The taste of childhood

Originally from the Charentes Maritime region, cooking has been an obvious choice for Rémi since he was very young. As the grandson of a farmer, he was quickly introduced to the value of the land and the culinary arts.

"I was brought up to believe that we should always use what nature offers us. For me, the traceability of products is crucial."

It is these moments of sharing that lulled his childhood and triggered in him his passion for the Territory and its treasures.

This is how Rémi studied at the hotel school in La Rochelle before perfecting his career in different brigades....   

The quest for Territory

It is between the Mediterranean and the Bordeaux region that Rémi made his debut, where he discovered the "Grande Cuisine".

He joined the teams of the finest establishments on the west coast. For example, at the Hôtel du Palais in Biarritz. He worked alongside Jean Marie Gautier, "Best Worker in France and starred chef", where he learnt how to make sauces in a unique way.

Rémi continues his culinary apprenticeship and increases his desire to travel the territory.

In 2012, while working at Nicolas Masse's table (2 stars in the Michelin Guide), Rémi was entrusted with the management of the kitchens of the Etangs de Corot hotel in the Paris region. The Ile-de-France region thus became his adopted territory.

Two years after his arrival, Chef Rémi Chambard was awarded a star by the Michelin Guide at his gastronomic table Le Corot.

A Country Paris

Sensitive to the beauty of the surroundings, vegetable and forest compositions are the chef's favourite arabesques.

His creations are inspired by walks through the Ile-de-France region, a true echo of a "country" cuisine.

A tribute to his roots and a nod to his childhood, Rémi highlights the richness of our land and the know-how of the craftsmen of the earth and water.

His cuisine reveals the effervescence of the region through its producers, its plant varieties and its culinary heritage.

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