Gilles Grasteau's career really started in 1998 at Hotel Concorde Lafayette where he stayed until 2000 as Executif Sous Chef. In October 2000 he joined Lenôtre Paris before joining Dalloyau Paris from 2006 to 2008. Being chef in these two prestigious houses gave him a full knowledge of the art of creation and innovation, how to assemble the dishes, and the diversity of flavors.
He is a member of « l'Académie Culinaire de France » and was finalist in 2007 of the prestigious « Meilleur Ouvrier de France » award. He proposes an elegant cuisine, both classical and inventive, based on quality seasonal products and on the use of organic fruits and vegetables.
> Chef Grasteau shares with you the recipe of the marinated small mackerel fish, carrot juice with thai basil, green apple and tomato with honey from the rooftop of Paris, one of the 100% local dishes.