The Executive Chef
Anthony Denon began his professional career at the age of 17. After numerous positions in Palaces or 5* hotels with prestigious chefs as such as Jean-François Piège, Antoine Westermann or Christophe Saintagne, he obtained his first position as a Chef at the age of 29. In 2020, he was awarded by the Michelin Guide with a one star.
With this nomination as Executive Chef of Le Burgundy Paris, he will continue his work around vegetables, organic food and zero waste. Anthony Denon transforms everything within a fruit or a vegetable to create "a healthy, contemporary, timeless cuisine, which is comforting, where fruits or vegetables are at the very core of the plate, including the sauces and infused waters.
The Pastry Chef
Best Apprentice of France in 2013, winner of the TV show "Who will be the next great pastry chef" on France 2 (even though he was the youngest candidate), he has been the Assistant Pastry Chef at the Four Seasons Georges V for the past 3 years after having been Sous Chef at the Peninsula at only 23 years old, not to mention the RITZ, the Meurice after his apprenticeship at Dalloyau, Le Laurent in Paris and Apicius in Mans.
Creative and adventurous, Léandre is inspired by the tastes he discovers during his travels to create new sweet pieces. A unique and exotic touch that enhances the classics of French pastry. Together with the chef, they will create a new dessert menu for the restaurant and bar Le Charles, as well as the atfernoon-tea menu.