Olivier Pemerle has been accompanying us in the kitchen for over 10 years.
After starting out with Antoine Antune, Serge Blanco’s chef at the Hendaye thalassotherapy center, he joined the Maison Humblot team where he accompanied great chefs such as Alain Passard, Michel Troisgros and Michel Guérard during culinary events.
He is a great lover of beautiful restaurants that he visits when he takes a break.
Surrounded by faithful collaborators, most of whom have been with him since the beginning, he offers seasonal cuisine, with an emphasis on vegetables and garnishes.
Accompanied by his second Nicolas Guichard and Christophe Rouquette, our Pastry Chef, these three passionate people surprise us every season!