Morgane Raimbaud

Born in Colombes in the Paris region, Morgane wants to have her own restaurant when she grows up, so it was no surprise to anyone when she was preparing for a technological baccalaureate at the age of 15. Three years during which she covered all the subjects: cooking, service, accommodation, but very little pastry. The young girl wants to know everything about running a restaurant and immediately enrolls in a BTS in Hotel and Restaurant Management. For her first position, she joined the Shangri-La, as a clerk in the tea-time and brasserie department, then, a few months later, the two-star MICHELIN restaurant, L’Abeille, where she quickly progressed to the position of semi-chef de partie. She stayed for two years, before being recruited by Shawn Joyeux and chef Toshitaka Omiya, co-managers of the Alliance restaurant, which is aiming for a second MICHELIN star. At the end of the ten-course tasting menu, the dessert must be appropriate without being too much. A real challenge for Morgane Raimbaud who has to find ideas for desserts “that go down well on their own, light, refreshing, very fruity”.