Jean-Luc Lefrançois is a special chef because he not only has a passion for gastronomy but also for triathlon that he practices at a high level throughout the summer season. His secrets are these small paths in the hinterland of Nice that he runs every day and all these small roads he rides in the mountains. Jean-Luc loves to accompany Fred Belaubre (triple European triathlon champion) or Florence Masnada (double Olympic ski medalist) and prepare tasty picnics served in the shade of a tree on a white tablecloth. The class in discretion!
A native of Rouen, Jean-Luc Lefrançois has 30 years of experience in the field of haute cuisine. It is his grandfather Léon, a baker by trade, who gives him the taste of cooking and the pleasure of sharing.
After an apprenticeship in Normandy, he joined his first palace, the hotel Le Bristol Paris, at 18 as a kitchen clerk. He then enriches his knowledge and his career through the biggest gastronomic tables of the capital, from the Royal Monceau to the Ritz, to the Hôtel de Crillon, through the restaurant of Hélène Darroze, the Relais Louis XIII.
In 2004, he took his first place as a chef at the Prunier restaurant, then at the restaurant of the Astor hotel. He then tries the adventure with two partners to be his own boss at the Café Moderne. He then finds Dominique Bouchet in his starred restaurant on rue Treilhard.
He joined L’Apogée Courchevel for the 2014-2015 winter season and displayed his talents at Château Saint-Martin & Spa where he received a first Michelin star in 2016.
Cooking is a passion he can not help but exercise as well as sports. Triathlete, ultra trailer, stiffness, alpine skier, which says a lot about his philosophy of life and his permanent quest and without concessions of the victory of the senses.