� The Brigade �
Meet the Team
Antoine Laurent
Executive Chef20 years of Michelin-starred experience across Paris and Lyon.
Marie Dubois
Pastry ChefTrained at Le Cordon Bleu, specialising in French patisserie.
Lucas Bernard
Sous ChefExpert in modern French technique and seasonal menus.
Sophie Moreau
Fish & Seafood ChefSourcing the finest catch daily from Brittany's coast.
Pierre Fontaine
SommelierCurating a 400-label wine list with passion and precision.
Isabelle Renard
Garde MangerCrafting cold starters and charcuterie with artisan care.