Immersed in gastronomy from an early age, Frédéric Larquemin’s passion for food stemmed from his sincere love of cooking family meals. Having trained at the French school of gastronomy, Ferrandi, in Paris, Frédéric Larquemin began his apprenticeship alongside Chef Henri Charvet at Comte de Gascogne, a starred restaurant in Paris.
At the age of 18, he flew to London, eager to discover and progress, alongside Chef Michel Bourdin at The Connaught. He then went on to work in Gordon Ramsay’s team at Claridge’s, which is where he obtained his first star in the Michelin Guide.
In 2004, Larquemin joined the teams of Alain Ducasse at the Hotel de Paris, in the brigade of the Louis XV restaurant in Monaco. He proceeded to collaborate as an Assistant Chef at the Dorchester, which gained 3 stars in the Michelin Guide in London. During 2013, he joined the kitchens of the Cour Jardin as IDAM, at the Museum of Islamic Arts in Doha, where he remained for 2 and a half years.
In November 2016, Frédéric Larquemin took his place as the Executive Chef of the Waldorf Astoria Versailles – Trainon Palace and continues to create excellent gastronomic creations to this day.
Recognized as one of the most talented Pastry Chefs of his generation, Eddie Benghanem’s career speaks for itself. Prior to becoming the Pastry Chef at the Waldorf Astoria Versailles – Trianon Palace, he evolved his talent in some of the greatest Parisian houses, including the Crillon, The George V, and finally The Ritz, where he served for 7 years. His wealth of experience has allowed him to perfect his technique, and consistently reclaim the great artistry of classic French pastry.
Since 2008, he has created all of the sweet creations at our prestigious address in Versailles, from the desserts in the starred restaurant, to the pastries of the brasserie, via the sumptuous Tea Time. One of his signature desserts, Saint Honoré – available depending on the seasons – consists of white peach and herb sorbet, or berlingots with verbena, mirabelle plum, and lemon.
Chef Benghanem’s talent is undeniable. His dishes are always gourmet and refined, combining excellence and simplicity. Always on the move and forever the perfectionist, Eddie Benghanem shares his infectious enthusiasm, passion, and kindness every day with his team. He draws inspiration from a variety of subjects – a color, a fabric, an encounter – and allows his insatiable curiosity to guide him. His carefully curated menus are designed with one purpose in mind: to please.
Chef Gabriele Ravasio multiplies textures and savours in each of his culinary creations, strongly influenced by the Japanese sense of aesthetics and precision. His cuisine is also characterized by the generous and traditional French culinary art, inherited from past experiences. Gabriele perpetuates the art of sauce making, whilst creating bold, graphic presentations. He also designs his menus with a clear ecological awareness, by choosing local producers with care, and making his best to utilize the produce to the full.
World-famous Chef Gordon Ramsay is known for his many Michelin stars and is the head of a multitude of restaurants across the world, from Asia to Europe, passing through the USA and Middle East. Chef Ramsay is also a television star thanks to his participation in 4 of the most famous shows on the FOX channel, including Cauchemar en Cuisine and Masterchef, broadcast in more than 200 countries.
- 7 stars in the Michelin Guide
- 35 restaurants all over the world
- 4 shows on the FOX channel