About Phillipe Chapon,

Phillipe Chapon, who spent many years at Guy Savoy, has his own restaurant at Montpellier, Le Tamarillos. This Double Champion of Desserts in France offers a style of cooking much of which is based on fruits and flowers. Phillipe was born in Saint-Malo and trained with Fauchon. He went on to work at Guy Savoy in Paris and became particularly famous for his deserts, so much so that he

Philippe's menus are original and exciting - Try Salmon served in pastry with oranges, langoustines with strawberry juice, chestnut soup, and the desserts . . . . . . .