THE PEOPLE
Know-how and art of living
Every week at 1893, women and men combine their know-how to stage with great talent and humility the dishes and delights of a modern cuisine with a meticulous and often unexpected presentation.
Driven by the same thirst for knowledge and desire to do things right, the students discover with their masters the thousand and one secrets of the art of good hospitality. In the kitchen, it may be the preparation of a sauce, the cooking of a fish, the setting of a plate (to be enjoyed first with the eyes). In the dining room, it could be setting up tables, folding a napkin, slicing a roasted meat...
Welcome to 1893, the restaurant where temporary imperfection meets perfection.
Our team
In the kitchen, Chef Romain Fouquet and Head Pastry Chef Julien Boutonnet work with a sous-chef, four chefs de partie, a pastry chef and two intendants. In the dining room, under the supervision of Manager Denis Tiraboschi, there are four teaching masters, including the sommelier Samuel Boissy, an assistant and three Food & Beverages managers. All of them have vast experience in large hotels and palaces, which they are happy to pass on to the EHL students. All of them are keen to share their absolute passion for the cuisine of yesterday and today and the great local wines with a smile, and above all with you.