The team
The Gourmet Restaurant & L'Abbaye
The team at Paul Bocuse
Service
and enthusiasm
The energy and the strength of Restaurant Paul Bocuse lie in the team which works there. This team is passionate, talented and experienced; each member has been trained by the very best. Together, the team’s members are proud take the helm and will be thrilled to welcome you and to serve you with the ultimate skill. This reflects Bocuse’s philosophy, with its focus on passing on his passion for this demanding profession. The team continues to be inspired by an age-old passion for precise flavours and is driven by a single aim: to satisfy your taste buds.
VINCENT LE ROUX
Managing Director since 2006
CHRISTOPHE MULLER
Executive Chef since 1991 -– Meilleur Ouvrier de France in 2000
GILLES REINHARDT
Executive Chef since 1995 -– Meilleur Ouvrier de France in 2004
OLIVIER COUVIN
Executive Chef since 1995 -– Meilleur Ouvrier de France in 2004
BENOIT CHARVET
Executive Pastry Chef since 2019 -
Dessert World Champion 2018
FRANÇOIS PIPALA
Restaurant Manager since 1986 – Meilleur Ouvrier de France in 1994
JEAN-PHILIPPE MERLIN
Maître d’Hôtel since 1980
CHARLES ORBOIN
Maître d’Hôtel since 2007
MAXIME TSCHIRHART
Maître d’Hôtel since 2010
MAXIME VALÉRY
Executive Sommelier since 2021
