Arielle ROOS

Head waiter : 1 restaurant From New York to Paris, Arielle Roos is now Maître d'hôtel at Pierre Gagnaire, where she assists Hervé Parmentier at one of the most demanding tables in French haute gastronomy.

Presentation

Although she left Béarn when she started elementary school, Arielle Roos has retained her lilting south-western accent. Born to a father who worked in customs and a mother who ran a center for the disabled, she grew up in a world where food and wine played a central role. "My father is a friend of Yves Camdeborde and Christian Etchebest. In fact, he was their coach when they played rugby in Paris. So I've always been immersed in this world," she smiles.

First steps with Christian Etchebest

Although she initially followed a classic academic path - a degree in LEA followed by a master's in hotel management at Vatel - it was "on the advice of Yves Camdeborde " that she turned to the restaurant business. After a spell in the administrative department at Fouquet's, she approached Christian Etchebest and joined his Cantine du Troquet. i needed the experience," she says, "and starting out in a restaurant that's on a human scale, but where the pace is fast seemed the right thing to do. "

The Pierre Gagnaire adventure

A year later, Arielle crossed the Atlantic to perfect her English and experience the American restaurant world. She joined Daniel Boulud's team and moved to theUpper East Side. " I spent an unforgettable year in the heart of this incredible city," she recalls. When her visa expired, she returned to Paris, where Alain Solivérès welcomed her at Le Taillevent. There, she rubbed shoulders with Antoine Pétrus, then David Bizet.

In 2019, she joins Pierre Gagnaire's team. "It's obviously a very demanding table, but with a very human chef, for whom it's a pleasure to sweat. I love his cuisine, both complex and generous, and working alongside Hervé Parmentier, whom I assist, is a privilege. The post-Gagnaire era?I don't think about it, and it's not topical anyway. "