Amaury BOUHOURS

Chef : 1 restaurant

Presentation

" I've had three chefs, three kitchens, and therefore three ways of approaching the profession," explains Amaury Bouhours. He took his first steps at the Louis XV in Monaco, during an internship that opened the doors to haute gastronomie. That's how I joined the Alain Ducasse Group in 2008," says Amaury, "and if Pascal Bardet wants him to stay on, the student chooses to continue his studies.

On completion of his studies, the chef sent him to the Plaza Athénée in Paris. Two years later, when he arrived at the palace, Christophe Saintagne promoted him to chef de partie. " He's someone who really impressed me, who gave me self-confidence. He made me progress enormously.

After six years at the Plaza Athénée, he joined the Parisian house of Lasserre, working alongside Adrien Trouilloud. " I discovered the role of sous-chef. It was a first for me. He gave me a lot of freedom in creating menus, sourcing suppliers...".

Two years later, he was appointed assistant chef to Jocelyn Herland at the Le Meurice hotel in Paris, then executive chef. " His cuisine, based on asperities and tastes, earned him a 16.5/20 (3 toques) rating.

I. B.

Biography & Awards

1988 Naissance à La Garenne-Colombes

2008 Stage au Louis XV - Alain Ducasse à l’Hôtel de Paris, à Monaco

2009 2e commis au Plaza Athénée auprès de Christophe Moret

2011 Chef de partie auprès de Christophe Saintagne

2014 Sous-chef d’Adrien Trouilloud au restaurant Lasserre, à Paris

2016 Chef adjoint de Jocelyn Herland au restaurant Alain Ducasse de l’hôtel Le Meurice, à Paris

2020 Chef exécutif du restaurant Alain Ducasse de l’hôtel Le Meurice, à Paris