Florian Gravelle, a seasoned chef with a rich culinary background, now leads Ducasse Baccarat's kitchen, focusing on timeless flavors rooted in Alain Ducasse's legacy.
Florian Gravelle's culinary background
Florian Gravelle has worked at several prestigious Parisian restaurants, including the Plaza Athénée, the Gabriel, and as a training chef at the École Ducasse, where he spent six years. New role at Ducasse Baccarat
Gravelle has now been appointed as the head chef of Ducasse Baccarat, a high-end restaurant in the 16th arrondissement of Paris. He succeeds Robin Schroeder, who previously held the position under the direction of Christophe Saintagne. Focus on traditional Ducasse cuisine
For his first menu at Ducasse Baccarat, Gravelle has chosen to focus on the foundational aspects of Alain Ducasse's cuisine, emphasizing timeless flavor pairings and a return to culinary essentials. Inspiration from the past
Gravelle explains that his new menu draws inspiration from the past, using historical influences to create a modern interpretation of the Ducasse culinary tradition, maintaining continuity with the Maison Ducasse's legacy.
