Cheffe Louise Moreau | My expériences
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My expériences

training and courses in starred restaurants in France and abroad

French School of Gastronomy FERRANDI (Paris)

Bachelor – French School of Gastronomy FERRANDI (Paris)
CAP Cooking – E G F FERRANDI (Paris)

After three years of culinary education in Paris, internships and jobs in starred restaurants and palaces throughout Europe. I am now continuing my experiences as a private chef travelling around the world and exploring different cultures, flavors and technics.

MIRAZUR (Menton)

Rotating Party Manager: Pastry, Pantry, Garnish, Baker

LA DAME DE PIC (London)

Opening of Anne Sophie Pic’s new restaurant Half-chef of Sauce section

SHOOTING STAR, 35M/Y

Private Chef, Cooking for 5 crew plus 12 passengers

PURPLE SKI

Private Chef in luxury chalet, Foinsbois (Meribel Village)

THE CLOVE CLUB (London)

Chef de partie cold section, fish and then pastry section.

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  • Yogurt, Fig, Toasted Almonds & Oat
  • Religieuse, 3 laits, cédrat confit, praliné amandes toastées
  • Agrumes Menton