Bon Vivant
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Background
Fabrice learned about traditional French cooking as a child whilst staying with his grandmother Marcelle during family holidays at her farm in rural Burgundy, where she fattened ducks, and made her own goat cheeses and patés.
Since graduating from l'Ecole de l'Hotellerie in Reims, Champagne,in 1986 he has gone on to work in restaurants such as Terence Conran's Chop House and Bibendum in London, Captain Oliver's restaurant in St Martin in the French Caribbean, Manos Fish restaurant in Symi in the Dodecanese Islands, Greece and l'Auberge des Arbousiers near Narbonne in the Languedoc, France.
He now works as a private chef, mainly in the Quercy region of southwest France, and specialises in traditional cuisine of the region using produce from local markets. All eggs come from our poultry, and herbs are from the kitchen garden.
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