Louis RAMEAU

Chef : 1 restaurant

Presentation

"I'd always seen my parents cooking for entertaining, and I was bathed in the sharing every weekend. So I thought, why not do this?"LouisRameau recalls. After completing an apprenticeship and working as a commis at the Hôtel du Palais in Biarritz, he moved to Villa Calvi, Corsica, as demi-chef de partie. "Aftersix months, I was offered the opportunity to move to Canada."So here he is in Quebec, at La Pinsonnière, for a year. He then headed for Martinique, as chef de partie at the Hôtel Cap Est.

In 2012, he stopped off for a few months at La Réserve de Beaulieu, in Beaulieu-sur-Mer (Alpes-Maritimes), then flew to Norway, to work for Renaa. "I left with three vocabulary words. There were eighteen different nationalities in the kitchens, none of them Anglo-Saxon."A year later, he continued his journey in New Zealand, at Shed5. Meeting his Welsh partner and his love of Scandinavian cuisine prompted him to head north again, this time to Copenhagen, at Mielcke & Hurtigkarl.

Since 2016, Louis Rameau has been officiating at Château de Berne, in Lorgues-Flayosc (Haut-Var),"a bit by chance". After setting up a cookery school, he became second-in-command at Le Jardin de Benjamin in 2018, then took over from Benjamin Collombat in 2020. Proof of a successful handover, the restaurant (renamed Jardin de Berne) was immediately awarded 2 toques by Gault&Millau, followed by a 3rd in 2023.

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