Chef Fabrice Minter

Chef Fabrice Minter has a passion for traditional, family-style cooking. He has over 20 years of experience in the culinary industry, working in a variety of settings, including Michelin-starred restaurants, luxury brasseries, and high-end resorts.

Chef Fabrice's culinary journey began at a young age, when he enrolled in a cooking school to obtain his CAP (Certificat d'Aptitude Professionnelle) in cuisine. After graduating, he had the privilege of working under Michelin-starred chef Luc Pasquier at the Auberge de l'Ecritoire.

Fabrice then went on to work as a chef de partie in a luxury brasserie and then as a chef in a brasserie. These experiences allowed him to develop his own style of cooking, which is characterized by its use of fresh, seasonal ingredients and its focus on flavor.

In 2010, Chef Fabrice was appointed chef of a 4-star resort. In this role, he was responsible for overseeing the culinary operations of the resort's two restaurants and its catering department. He also developed and implemented a new culinary program that focused on sustainability and local sourcing.

Chef Fabrice is a strong advocate for using fresh, local ingredients. He believes that these ingredients not only taste better, but they also support the local economy and help to protect the environment.

He is also passionate about sharing his love of cooking with others. He regularly teaches cooking classes and hosts culinary events. He is also the author of a cookbook, "The Art of French Cooking."

Chef Fabrice is a talented chef with a deep passion for food. He is committed to providing his guests with an exceptional dining experience.

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Passionné dès le plus jeune âge, chef Fabrice Minter commence son apprentissage au sein d’un établissement scolaire afin d’obtenir son CAP de cuisine. Il a ensuite le privilège de travailler en cuisine gastronomique avec le Chef étoilé Luc Pasquier, au sein de "l'Auberge de l'Ecritoire". Par la suite, il évolue en Chef de partie dans une brasserie de luxe, puis chef dans une brasserie. Cette expérience lui permet de proposer à sa clientèle sa propre cuisine : traditionnelle, familiale et goûteuse. Enfin, il accède au poste de chef au sein d'un domaine haut-de-gamme 4 étoiles. La clientèle, majoritairement entreprise et événementielle, permet au chef Fabrice Minter de développer son contact avec la clientèle en proposant des animations, des cours de cuisine en groupe… Fabrice aime autant travailler la cuisine familiale que gastronomique avec l'unique priorité : travailler des produits frais et de qualité. Aujourd’hui, je travaille au plus près de ma clientèle afin de lui faire partager ma cuisine, sa passion et de qualité