François PELLETIER

Chef : 1 restaurant

Presentation

A recent arrival at Relais & Châteaux l'Abbaye de la Bussière in Burgundy, chef François Pelletier has returned to his native region, succeeding Guillaume Royer at the helm of the establishment's two restaurants: the 1131 gourmet restaurant (named after the year the abbey was built), and the Bistrot des Moines. "Passionate about pastry-making, it was while watching a documentary on chef Bernard Loiseau that I became interested in cooking", explains the chef, who followed the traditional CAP, BEP, Bac Pro and BTS Arts de la table training courses. He started out at Le Pré aux Clercs in Dijon.

In 2000, he entered and won a cooking competition in Paris, where he met Michel Roth, then a member of the jury. An opportunity he seized: François joined the Ritz as a commis, leaving 4 years later with the rank of chef de partie. In 2006, François Pelletier joined the team of cooks at the Élysée Palace, including pastry chef Sébastien Vauxion for a year. His next stop was the Guy Savoy restaurant on rue Troyon, followed by Le Café de Paris. "I then joined L'Atelier des Chefs, where I give cooking classes. I'm in contact with people, I like to advise them, it's a great experience."But the journey doesn't end there, François Pelletier, leaves for Haute-Savoie with his family, to join Claude Legras, MOF chef at Le Floris. He will do a stint as a private chef for the Richemont group in Geneva before settling down at Abbaye de la Bussière.

F. H.