Christophe LEBOURSIER

Chef de service : 1 restaurant

Presentation

Born in 1961, Christophe Leboursier quickly developed a passion for the world of catering.I had a lot of interest in the business," he says, "I tinkered around, did a bit of cooking and pastry-making... One thing led to another, and I decided to work in the dining room."After a BTH at the Saint-Nazaire hotel school and an internship at La Duchesse Anne in Saint-Malo, he landed his first job at L'Amphitryon, the restaurant of the Hôtel des Bergues in Geneva. "It was an incredible palace with incredible people; I was discovering a whole new world."

In 1979, having completed his military service, he left to work for a year at a Novotel in Le Mans. He then moved on to Paris, where he worked with Jean-Claude L'Honneur at the Hôtel Westminster's Céladon restaurant. After five years there, "the Céladon chef left and got me into Le Grand Véfour". He stayed for two years, rising from the position of commis to chef de rang.

Then, in 1990, "a commis told me that Monsieur Savoy was looking for a maître d'hôtel". He applied and was hired. "This year, Christophe Leboursier celebrates 33 years of service with the chef. "When you love, you don't count!" he says with a smile. To congratulate him on his achievements, Gault&Millau is awarding him the Trophée Accueil Île-de-France in 2023.

I.B.

Biography & Awards

1961 Naissance au Mans

1976 Commis salle au restaurant l'Amphitryon de l’Hôtel des Bergues, à Genève

1983 Commis au Céladon de l’Hôtel Westminster, auprès de Jean-Claude L’Honneur

1988 Commis, puis chef de rang au Grand Véfour

1990 Maître d’hôtel, puis directeur de salle au restaurant Guy Savoy

2024 Trophée Accueil