Franck Charpentier: a passion for cooking.
His simple and authentic grandmother’s cooking together with the Paul Bocuse programmes on TV developed his love for cooking, as early as 12 years old. He was dreaming of becoming a pastry chef and used to make floating islands and chocolate mousse for his family That was the beginning of a beautiful culinary story based on the love for the terroir and the purity of taste, and nurturing season products in a contemporary expression as its credo.
His debut will be at “La Boule d’Or”, a Franche-Comté Hostel in Versailles, then at ‘La Grande Cascade’ a starred restaurant. In 1991 he has the opportunity to join Gérard Vié, Maître cuisinier de France, double star in the Red guide and five toques in the Gault Millau, who runs “Les Trois Marches” at the Trianon Palace in Versailles. At his side and for 3 years, he was introduced to the best starred cuisine, and discovered the art of staging regional products, vegetables, and the flavors of the Southwest Region… and even those of Asia.
He joined the ‘W’ Restaurant of the Warwick Hotel in Paris Champs Elysees in 2001, as an Executive Chef, and maintained there the Michelin star until his departure for the Scribe Paris Opera Hotel in 2006. His goal in this five-starred palace was to reclaim the Michelin star of “Les Muses” restaurant. This will be achieved in 2006 thanks to a stylish, subtle and modern cuisine that will seduce most of the gourmet press.
In 2005 recognized by his peers, he joined the Maitres Cuisiniers of France, and as an active member of the International White Toques in 2009, he is in charge of the Châteaux Hotel Mont Royal Chantilly ***** kitchens up to 2015, then with his partner Pierre Antoine Lachaux, a professional in hospitality, he decided to take over the Quincangrogne.
Thus, he turned a new page of his story with the objective of restoring the place of one of the best gourmet stop in the area of this formerly charming Michelin starred hostel.
To be continued…
Publications
