International
Cédric SERVAIN
Chef de service : 1 restaurant Cédric Servain, Restaurant Manager at Maison Lameloise and winner of the Accueil Bourgogne 2024 trophy, has always been involved in the restaurant business. Discover his portrait.
The impeccable director of Maison Lameloise learned good values at an early age. My parents used to tell me, 'If you want to make something of your life, you have to work'. After graduating from the CFA in Versailles with a CAP (vocational training certificate), he headed for Caen for a BP (vocational training certificate) and his first internship with Michel Bruneau at La Bourride. "It wasn't easy with him every day; you had to learn to obey and follow instructions.But much later, when I returned to Le Martinez in La Palme d'Or, he sent me a note of congratulations and that really touched me. "
The art of service in Burgundy
In the meantime, the young man made his way: La Grande Cascade in 2001 with Richard Mebkhout, Régis Marcon in Saint-Bonnet and then the Cannes adventure that lasted six years with Christian Sinicropi. Climb, climb, climb! He joined the Clarence in Paris before joining Maison Lameloise for this prestigious position. "It's the education I received, always wanting to do better, to perform, to work harder to improve. "
In Burgundy, alongside Éric Pras, he has been flourishing for four years now, managing the room with ease and distinction. "It's a job of contact and passion.What I've learned from all these experiences is that you have to remain philosophical in all circumstances, both with your team and with your customers." And it's these qualities, a certain apparent phlegm that conceals a great deal of concentration, that have earned him his appointment today .
Its restaurants
Its news
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
