Florent Gérardin

Chef

He started his career in La Rochelle (France) in one of the regional gastronomic references, the Restaurant of Richard & Christopher COUTANCEAU (two Michelin stars since 1986). He also worked for Joël Robuchon with whom he shared the love of quality products and Alain Ducasse who taught him the mastery of cooking techniques. In 2007 he moved to Singapore working for Emmanuel Stroobant at the Restaurant Saint Pierre and since 2009 he is sous-chef at the Restaurant Vue du Monde in Melbourne (Australia).

Universe

Recipes

Verrines and bite sizes
Verrines and bite sizes
Verrines and bite sizes

Products used by Florent Gérardin