The Chef

The concept of the restaurant Le Flamboire was born in Millau, Aveyron. This region in which quality dishes abound and where good wines are highly appreciated, is the setting for a special performance.

Indeed, two institutions with radically different atmospheres, both known and recognized by insiders, make food lovers share a moments of happiness with exceptional wood-fired cooking prepared right in front of them.

Jean-Yves Chesneau, chef grilladin in association with two restaurant owners with whom he became friend, has been able to take the best of both restaurants to develop its concept in paris.

To experience the adventure there is no better place than near the chimney of Le Flamboire and its chef grilladin.