[MOF] Joannic Taton, our Executive Chef, has just been crowned Meilleur Ouvrier de France in the Pastry and Confectionery category for 2026!
He worked in a boutique, then in the Alain Chapel hotel and restaurant in Mionnay (01), 2 stars in the Michelin Guide as Pastry Chef for 17 years. Trainer at the Institut Paul Bocuse since 2012.
