International
Simon LABRÈZE
Simon Labrèze spent most of his childhood in the countryside, in a small village near Saint-Emilion. "My grandmother ran the main local business, a bar, restaurant, PMU, newsagent and telephone booth.She's retired, of course, but still lives there. " .
A good student, the young man was always attracted to cooking and obtained a professional bac in Talence, before moving to Paris to work alongside Andreas Mavrommatis, head of the famous eponymous Greek restaurant. " It was after my experience in Paris that I left the kitchen to work in the dining room. I need to be in contact with customers, and I like being in the spotlight. "
After two years in the 5ᵉ arrondissement, the need to return to his homeland was felt."I joined Villa Mirasol in the dining room, first as an apprentice before being promoted to assistant maître d' in April.I don't regret leaving the stove for the dining room for a second.I'm blossoming in a very pleasant atmosphere.
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