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. As part of “La Collection Ephémère”, he has developed for L’Artisan du Burger:
Candidate noticed of season 8 of Top Chef, Kelly RANGAMA signed the 2nd exclusive creation of the Ephemeral Collection, proposed between September 1st and November 30th. After a training at ESCF Ferrandi and internships in the kitchens of
Westin, Saint James, La Villa Corse, Boutary, she particularly expresses her talent in the kitchens of the L’étoile L’Arôme before
opening recently L’Affable, his own restaurant.
As part of “La Collection Ephémère”, she has developed for L’Artisan du Burger:
Le Burger L’ÎLE AUX CYGNES.
kelly also elaborated « the soups of the kitchen garden ».
Our chef Michael GREENWOLD is « Fooding International » Award 2012,
Fooding Award for “Meilleure Table” 2013, but also Prize for “Meilleur
Lèche-Doigts” 2014.
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:
Le Burger PALAIS ROYAL
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.
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:
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!
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.
