Marc de PassorioChef
This gourmet, trained by Lucien Mongelli in the Reunion Island, concocts a cuisine which is flavoured with memories from all his travels. Produce from Provence also has a prominent place. Consequently he only uses seasonal products. The chef knows how to adapt to nature, never the contrary. Quantities on the plate are not rigidly measured, enabling his fertile imagination to express itself freely.For many years, Marc de Passorio has been invited to imagine and create receptions for prestigious events, both in France and abroad.