Chef Simon Horwitz
A graduate of the Ecole Ferrandi, he has a string of experiences within fine brigades: Jacques Chibois at the Bastide Saint-Antoine, Sylvestre Wahid at the Oustau de Baumanière and at the Strato in Courchevel, then Pierre Gagnaire at the Balzac, in Paris.
In 2011, he assisted his former classmate, Bertrand Grébaut, for the opening of Septime, then took part in that of Crom'exquis with Pierre Meneau.
Before launching his own address, he traveled to other culinary cultures in Southeast Asia. He stopped for a while in Australia in the kitchens of Ben Shewry, Attica in Melbourne, discovered Hong Kong on the street-food side, landed in Japan to learn about traditional Japanese cuisine before continuing with the starred restaurants of Kyoto.
Then it's the big leap to South America: Brazil, Bolivia, Mexico - where he officiates alongside Enrique Olvera in the kitchens of Pujol -, then Peru with Virgilio Martinez in his Central restaurant. So many experiences that reinforce his taste for the authenticity of products, the conviviality of large tables and dishes to share.
Sommelier Sebastien Perrot
Originally from the South-West, this wine lover has combined the skills of winegrower, wine merchant and sommelier. He trained at La Maison de l'Aubrac, before joining Le Petit Sommelier, a 14th century bistro where he composes the cellar.
In 2013, he took part in the adventure of Les Rouquins, a wine and tapas bar that encouraged him to put his nose in the kitchen. Enough to definitively abolish any distance between the kitchen, the service and the sommelier. A philosophy that he refined by joining the team of L'Ogre, the carnivorous brewery of the XVIth century and which today leads him to participate in the adventure of Elmer.