Baptiste Limouzin

Parisian by origin, Charentais at heart, Chef Limouzin studied with Chef Hélène Darroze at the Connaught in London and Chef Guillaume Goupil at Burgundy, before ying to the South of France alongside Chef Meilleur Worker from France, Julien Roucheteau at the Scène Thélème, and then at the Restaurant des Rois at La Réserve de Beaulieu, in Beaulieu-surMer. He dened his culinary universe under these artisans and is committed to honoring the local terroir and French knowhow which are at the heart of his cuisine.

According to Chef Limouzin, "FAUCHON products represent an innite source of new and explosive avor combinations and pairings which will become the essence of the new cuisine at The Grand Cafe Fauchon."