Romain MEDER
Chef : 1 restaurant Strongly influenced by Alain Ducasse, with whom he worked for over 15 years, Romain Meder opened his first restaurant, Prévelle, in the spring of 2025, a reflection of his naturalness-focused cuisine.Romain Meder, a native of the Franc-Comté region of France, discovered cooking at the side of his grandfather, a cook in an EHPAD (old people's home). He began his career with Hélène Darroze, where he worked for two years, before joining the caterer Potel et Chabot. But it was his decisive meeting with Alain Ducasse in 2006 that marked a real turning point in his career. The chef welcomed him to the Plaza Athénée as chef de partie, then sent him to the Spoon on Mauritius. It was here that Romain Meder discovered for the first time direct contact with producers and suppliers, an experience that would shape his vision of cuisine.
He "invents" naturalness with Alain Ducasse
Romain Meder continues his culinary journey around the world, ever faithful to the Ducasse universe. He worked for the restaurant at the Museum of Islamic Art in Doha, Qatar (Idam by Alain Ducasse), before returning to Paris in 2014. It was a real return to his roots: he returned to the Plaza Athénée where, for eight years, this Franc-Comtois helped develop the " naturalness " concept so dear to the Gault&Millau Academy. Award after award, his name gained notoriety, and in 2022, he left the world of Ducasse to settle an hour outside Paris, at Domaine de Primard. There, he took over from Éric Frechon and once again gave pride of place to vegetables, working closely with the estate's gardener.
Prévelle, a nod to his Franc-Comtois childhood
Despite his critical success, Romain Meder, a former student of Hélène Darroze, decided to open his own restaurant in Paris. Prévelle, located in the Invalides district, pays homage to a locality from his childhood in Franche-Comté. Inaugurated in the spring of 2025, the restaurant was immediately awarded four Gault&Millau toques, an exceptional distinction.
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