Arnaud FAYE

Chef : 2 restaurants

Presentation

He doesn't come from a family of hoteliers or restaurateurs, but Arnaud Faye always knew he'd be a chef. As a child, in the rugged yet generous Auvergne region where he grew up, his grandparents cultivated a vegetable garden in the countryside, and his mother was a fine cook.

Arnaud Faye recalls how, as a child, he sometimes milked cows and picked mushrooms in the forest, far from the exhaust fumes of Clermont-Ferrand. It was only natural that he should enroll at the Lycée Hôtelier in La Chaise-Dieu, Haute-Loire. After graduating, he embarked on a tour of some of France's finest restaurants, including Régis Marcon, Pierre Bertranet (Moulin de la Gorce in La Roche l'Abeille), La Pyramide, Buerehiesel période Antoine Westermann (with whom he stayed for three years, making a lasting and positive impression) before joining Patrick Bertron at the Relais Bernard Loiseau and Michel Roth at the Ritz, where he was second-in-command.

But soon, the magnificent Auberge du Jeu de Paume hotel in Chantilly was to open its doors. Its owner, Prince Aga Khan, wanted to set up a top-class restaurant. Arnaud landed his first position as executive chef, and was soon awarded three and then four toques for his sensitive, product-driven cuisine.

A few months after this fourth toque, La Chèvre d'Or, in Eze, offered him the chance to supervise its entire restaurant operation, including, of course, the gourmet table. Impossible to turn down such a challenge, such a panorama, such a myth for the man who, at the same time, managed to win a MOF title in 2018. An additional challenge...