LE CHEF MICHAEL GREENWOLD :

INTERNATIONAL FOODING AWARD 2012

Our chef Michael GREENWOLD is « Fooding International » Award 2012,
Fooding Award for “Meilleure Table” 2013, but also Prize for “Meilleur
Lèche-Doigts” 2014.

  • PARC FLORAL Burger
  • L’ÎLE SAINT-LOUIS Burger
  • Children’s Menu JARDIN D’ACCLIMATATION
  • PARC MONCEAU Salad
  • PARC DE BAGATELLE Salad

LE CHEF ÉRIC ROBERT :

MEILLEUR OUVRIER DE FRANCE 2000

Through his several passages in the kitchens of Plaza Athénée and
his long period of high level teaching at the Ferrandi French School of Gastronomy, Éric ROBERT has never ceased to be attentive to
culinary developments and to the taste of the customers pursuing Eating Well.Eric Robert, who is the prize winner of Meilleurs Ouvriers de France
Competition in 2000, intelligently combines, through his Place Vendôme burger, his qualitative requirements and the simplicity
of natural and healthy products coming from local food networks. Passionate about the history of gastronomy and author of numerous
reference cookery books, he is a member of the French Culinary Academy, of the Société des Cuisiniers de France and a jury member
in culinary competitions.

As part of “La Collection Ephémère”, he has developed for L’Artisan
du Burger:

  • PLACE VENDÔME Burger
  • CHAMP-DE-MARS Burger

LE CHEF JOY ASTRID POINSOT :

CANDIDATE 2016 TOP CHEF

Enterprising and challenger candidate of Top Chef 2016, Joy Astrid
POINSOT has signed the 1st exclusive creation of “La Collection Ephémère”, proposed between June 1st and August 31. After training
at the Paul Bocuse Institute and internships at La Maison Lameloise, La Grande Cascade, she developed her passion at
the Arnay-le-Duc Terminus before becoming Culinary Research Leader at Camille and to participate in the famous show Top Chef.
As part of “La Collection Ephémère”, she has developed for
L’Artisan du Burger:
• PALAIS ROYAL Burger

LE CHEF KELLY RANGAMA :

CANDIDATE 2017 TOP CHEF

Enterprising and challenger candidate of Top Chef 2016, Joy Astrid
POINSOT has signed the 1st exclusive creation of “La Collection Ephémère”, proposed between June 1st and August 31. After training
at the Paul Bocuse Institute and internships at La Maison Lameloise, La Grande Cascade, she developed her passion at
the Arnay-le-Duc Terminus before becoming Culinary Research Leader at Camille and to participate in the famous show Top Chef.As part of “La Collection Ephémère”, she has developed for
L’Artisan du Burger:
• L’ÎLE AUX CYGNES Burger

GRAINES DE CRÉATEURS

FIRST PRIZE WINNER AT THE “MEILLEUR ARTISAN-BOULANGER DES HAUTS-DE-SEINE” COMPETITION

Eric DELAGARDE began his pastry cooking apprenticeship at
FERRANDI School at the age of 15, and his baking apprenticeship at the age of 19. After he met Pierre-André SEGURA,
they have decided to combine their expertise and know-how in order to go back to the authenticity of the products, to the
product’s true tastes. For you, they have prepared:
• 1 multi-cereal bun, 100% natural, original and soft.
• 1 squid ink and nigella seeds black bun. Providing a surprising
visual appearance, its taste is not changed but slightly iodised, which is in perfect harmony with meat
Graines de Créateurs products are prepared and delivered every day for L’Artisan du Burger, guaranteeing a perfect
freshness.

METZGER BUTCHER SHOP

THE CHEFS’ BUTCHER SHOP

This prestigious name belongs to a very old family of
butchers in which each generation takes over from the previous one, in line with long-standing traditions.
In this way, our Charolaise breed beef meat is selected and
certified 100% French by family Metzger, which is the joy of both starred chefs and the most demanding customers.

“TERROIR DE PICARDIE”
FRENCH FRIES

FRESH AND CERTIFIED FRENCH FRIES

Fresh and crusty, cut by hand, the Artisan’s fries are obtained
from potatoes planted and harvested in Picardy. Benefiting from “Terroir de Picardie” label, they put together local food
networks and sustainable agriculture.

THE DESSERTS OF L’ARTISAN

HANDMADE DESSERTS WITH NO ADDITIVES,BY THE CHEF

JÉRÔME DEVREESE

To respond to the legitimate expectations of customers
seeking authentic, delicious and with no additives pastry, the desserts of L’Artisan du Burger were developed by Jérôme
DEVREESE, the former second-in-command pastry chef of the famous hotel Prince de Galles, a five-star luxury hotel of George V Avenue.
Prepared every morning in our restaurants, our desserts signed by Jérôme Devreese are as fresh as their component products: authentic, light and with no additives. Panna cotta with different flavours, chocolate mousse, red berries mousse, Cakes, Cookies… L’Artisan du Burger renews the perfumes of its delicious desserts on a daily basis to satisfy by its innovations the
tastes, the awakening or the curiosity of the most demanding taste buds!