The Paul Bocuse
team
The dynamic team is the driving force behind Restaurant Paul Bocuse. Passionate, talented, experienced and trained to the very highest standards, this team is proud to lead the way and will be delighted to welcome you and serve you with the utmost skill.
The team works hard to continue this time-honoured tradition of incredible flavours and impressive precision, all with one objective: creating the wonderful culinary experience you are about to enjoy here.
A passion for excellence
Made up of some eighty people, the team includes every role in professional catering, from the restaurant’s dining room to its kitchen. Each and every team member is driven by the exacting demands of perfectly executed gestures and precise cooking methods, timed down to the very second. Naturally, all staff members are conscious of the role they must play alongside their other colleagues too.
And, of course, there are the administrative roles in sales, human resources and accounting, which are vital in ensuring that everything runs smoothly. Last, but by no means least, the team also includes two gardeners who maintain the property’s grounds all year round.
All these people are incredibly proud to be a part of a restaurant which is synonymous with excellence all over the world.
At the helm of the restaurant and L’Abbaye, Managing Director Vincent Le Roux works to ensure that every experience here is as enjoyable as possible.
In the kitchen, a brilliant team is led by Gilles Reinhardt, Olivier Couvin and Benoît Charvet, two Meilleurs Ouvriers de France and a World Champion. They are committed to inspiring their colleagues to reach the very highest standards, including participation in the most renowned culinary competitions.
In the dining room, the team is led by Jean-Philippe Merlin, a Floor Manager who has been with us for four decades, and Maxime Valéry, a young sommelier who has already won prestigious awards.