The Triathlete Chef
A native of Rouen, Jean-Luc Lefrançois has 30 years of experience in the field of haute cuisine. It’s his grandfather Leon, craft baker, who gave him the taste of food and the pleasure of sharing.
After an apprenticeship in Normandy, he joined his first palace hotel, Le Bristol Paris at the age of 18 as commis de cuisine. He then stuff his knowledge and his journey through the best gastronomic restaurants in the capital, the Royal Monceau at the Ritz, the Crillon Hotel, passing by Hélène Darroze’s restaurant, Le Relais Louis XIII.
In 2004, he took first place at the head of Prunier restaurant and Astor restaurant. He then attempts the adventure with two associates to be his own boss at Café Moderne. He returned later to Dominique Bouchet, in his starred restaurant of Treilhard street.
He joined L’Apogee Courchevel for the winter season 2014-2015 and deploys his talents at the Château Saint-Martin & Spa where he gets a first star at the Guide Michelin in 2016.
Cooking is a passion that he can not help to exercise as well as sport. Triathlete, ultra traileur, raider, alpine skier, which tells a lot about his philosophy of life and his constant quest for uncompromising victory of the senses.