Executif Chef
Mylo Levin
Mylo Levin began his culinary journey at the age of 17. After training at the Ferrandi school and gaining valuable experience in renowned establishments such as Le Meurice under Christophe Saintagne and La Table by La Villa in Corsica, he made a name for himself with his commitment to sustainable, locally sourced cuisine, focusing on using ingredients in their entirety.
Celebrated for his generous and creative approach, he elevates each ingredient with skill and respect, crafting dishes that are both indulgent and authentic. In January 2025, he was appointed Executive Chef of Burgundy Paris, where he continues to pursue his vision of refined, sustainable gastronomy, showcasing seasonal ingredients with simplicity and elegance.
© marea.world
Pastry Chef
Léandre Vivier
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 Mylo Levin, they will create a new dessert menu for the restaurant and bar Le Charles, as well as the atfernoon-tea menu.