International
Maxime LE MEUR
Chef : 1 restaurant
"More than the cooking, it was the dining experience that made me love this profession, which is why I'm more of a restaurateur than a chef," says Maxime Le Meur. So it was that he enrolled at the Lycée Hôtelier Lesdiguières, in Grenoble, to take his BEP and Bac Pro. In addition to these four years of study, he completed an apprenticeship in pastry-making at the Bateau Ivre in Bourget-du-Lac, Savoie. "It taught me a lot of precision, finesse and rigor," he says.
In 2010, he obtained a position at Le Provence restaurant in Grenoble: "I learned a lot there, because I touched on everything: cold, hot, pastries, starters... That's where I learned about product culture. "Three years later, he moved to Paris to work with Jean-Pierre Vigato at the Apicius. He started out as demi-chef de partie, and left three years later as sous-chef. "It's in my DNA today. Itry to have Monsieur Vigato's gourmet, reassuring side on a daily basis," he asserts.
After a short year at Georges V with David Bizet, Maxime Le Meur obtained his first position as head chef at L'Affable in Paris. "Then Jean-Pierre Vigato called me back to launch Lapérouse. We had great plans, but after six months, Covid." Finally, in 2021, he opened his own restaurant with his twin brother, Clément, and without an investor. Name? Gemellus ("twins" in Latin), immediately awarded 2 Gault&Millau toques (14.5/20). The brothers' next project: to open a chef's bistro in September 2023. "We're going to call it 'Attabler', so that everyone can sit down at a table to eat, play or work, as the Larousse defines it," he concludes.
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