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About Philippe Chapon,
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Whilst at Guy Savoy Philippe worked with Gordon Ramsay, demonstrating to Gordon some of his own special desserts. Philippe's menus are original and exciting - Try Salmon served in pastry with oranges, langoustines with strawberry juice, chestnut soup, and the desserts . . . . . . He has great respect for Guy Savoy who, he says, possesses a unique vision in his profession and from him Philippe learned humility, respect for other people and their value. Guy Savoy allowed him to develop and experiment. The freedom to develop his own ideas, encouraged Philippe to use fruit and flowers in each plate and to use different textures and temperatures. His cuisine reflects the changing seasons and combines sophistication with simplicity and delicious taste with originality. Philippe prefer to work with people with similar concepts and high standards as himself such as Jean-Luc Raillon, de St Vincent de la Commanderie, near Valence, who provides him with his flowers, the " verrier d'art" (glass specialist) Daniel Putanier, and baker, David Bedu, of Vieux Four St Anne, vice-champion du monde de boulangerie 2005 and these are the some of the people who have helped him realise his ambition of owning his own restaurant.
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TAMARILLOS
2, place du marché aux fleurs FRANCE |
Philippe
Chapon, worked as chef pâtissier for the three star restaurant Guy Savoy
for twelve years and prior to this was pâtissier at Fauchon and trained
at the 'école hôtelière de Dinard' with a CAP de Cuisine. This Double Champion of Desserts in France
offers a style of cooking much of which is based on fruits and flowers. Philippe is
particularly famous for his deserts.