Romain LAMON

Chef : 1 restaurant

Presentation

Part of Romain Lamon's childhood was built on memories of family brunches at weekends. In 1999, he enrolled at a lycée hôtelier, before completing his last internship in Paris, at the Grand Hôtel (now the Intercontinental). When the latter came to an end, the chef, Patrick Morin, decided to hire Romain Lamon. From banqueting to brasserie to gastronomy, he is quick to point out that "I really did everything there".

During this period, he met the Ritz team, before joining the Tour d'Argent team in 2006. That same year, he headed for the kitchens of the Bristol: "That's really where my passion came from", a passion that continues to assert itself, even after the two years he spends looking after his children. He then became first chef de partie at the Ambassador.

In 2011, Romain Lamon arrives at the Ritz, alongside Arnaud Faye: "it was incredible". He went from commis to sous-chef, and in 2012, he helped open Le Richer. For four years, one award followed another for this chef who never ceases to remind us: "I'm really starting from nothing."

At the end of 2016, Romain Lamon opened his own restaurant, Polissons, where he serves "modern bistro cuisine", starting with meat or fish dishes and vegetalizing them in his own way: "I like to start from a base and have fun with it. "Clearly , the pleasure he takes in doing so is contagious. Gault&Millau has awarded him 2 toques since 2022.

T. L.