Head Chef - since November 1999

Managing the kitchens of “l’Epuisette” is a mark of recognition. My training began at the culinary school of Nice before making my debut with Bernard Loiseau in Saulieu.
A year and a half later, Jean-Paul Passedat invited me to join “Le Petit Nice” in Marseille, then I made my way to the following famous venues "Trois Gros" in Roanne, the “Auberge du Père Bise” in Talloires, the “Verniaz” in Evian”, the “Ferme de Marie” in Megève, the “Réserve” in Beaulieu and finally “Le Bas Bréau” in Barbizon.

I like cooking with instinct and only select products of quality; this is why our menu changes three times a year depending on what the season has to offer. Almost all of my fishes are coming directly from the fishermen's nets from the “Vallon des Auffes”. I establish a harmony between the following three essential elements: the core product, the filling and sauce, giving priority to the freshness and quality of the products. My most renowned dishes are: Compressé de gambas « Camerone », the « compotée de légumes racines », the « croquette d'herbes et bisque mousseuse », the « pavé de loup "cuit fondant"», and the « risotto à la truffe ». We do serve the traditional dishes from marseille: bouillabaisse and bourride.

Chef Sommelier

After winning some honours such as “Best Young Sommelier of France for Val de Loire wines”, Bruno DUKAN incorporated one of the renowned table in France:  “La Tour d'Argent” in Paris, working closely with the master sommelier David Ridgway.

Enriched by this experience, he returned to “L’Epuisette” in 2008 as Head Sommelier.
His greatest pleasure is to share his discoveries: atypical wines from all regions of France and the world.
Bruno is in a perpetual quest for new discoveries, inspiring himself from the flavours of the cuisine of Chef Guillaume Sourrieu. 
Around the table, his advices are always precious, his availability reassuring, his conviviality frank and sincere like the glass of wine he will make you discover.

Christophe CARREAU
Maitre d’Hôtel

It is throughout a prestigious career in establishments such as: “Nico at Ninety”, “Le pont de la Tour” in London, The “Lucas Carton” in Paris or “The Inn at Manitou” in Canada, that Christopher CARREAU has developed his passion for “les métiers de bouche”. 
Eager to regain his native Provence, Christophe began as a Sommelier at “L’Epuisette” in 2005. His rigour and taste for "l’impeccable" made him stand out and he quickly took over the responsibility of the dinning room.
His warmly welcome, discretion and attention to details, will enhance the smooth atmosphere which stands place at l Epuisette.

Since 2008, Christophe CARREAU has looked after each table, respecting their privacy and intimacy, and has smoothly coordinated the service like a conductor, greatly appreciated by all customers .