La Chèvre d’Or Gourmet Restaurant Michelin
Florent Margaillan starts his pastry career at George V in Paris in 2008, then to the Castellet. In 2010, he became National Champion of Desserts in the professional category and returned to Paris at the restaurant Lassere as Second de pâtisserie. In 2013, he took 3rd place at the World Championship of Arts Sucrés and joined Franck Ferigutti, ‘Meilleur Ouvrier de France’ at the hôtel Terre Blanche in Fayence. L’Apogée, in Courchevel and Château Saint Martin were his next destination.
2015 was a major milestone for Florent’s career. He is finalist of the ‘Meilleur Ouvrier de France’ competition and join the team of Yannick Alléno at the Royal Mansour during 3 years. In 2018, he comes back in the south of France to work at the Grand Hotel du Cap Ferrat.
Today, he starts a new challenge next to Chef Arnaud Faye, ‘Meilleur Ouvrier de France’ at Château de la Chèvre d’Or. He will offer you his beautiful and tasty creations in our restaurants Les Remparts and at Café du Jardin. At our gourmet restaurant LA CHEVRE D’OR expect a timeless and incredible journey full of surprises.
