Chef de Cuisine Jean-Philippe Guiard
New Chef de Cuisine Jean-Philippe Guiard debuts his wide repertoire of classic French dishes at Lafite. His fine, creative hand is seen in every one of his creations.
His Seabass and Oyster Tartar, Cauliflower Soup with Lobster Salpicon and Egg Surprise, Whole Dover Sole Grenobloise with Potato Cream, Wagyu Beef Tournedos Rossini with Truffle Reduction and Poached Fruit Salad in Bourbon Vanilla Syrup with Raspberry Sorbet should titillate the palates of diners.
These dishes are sure to have diners coming back for more of his other signature dishes. It is to be expected of the chef who has distinguished himself at the Michelin two-star restaurant, Bagatelle, in Oslo, and at La Ribaudiere, a Michelin one-star restaurant in Bourg Charente, France. He also set up the Pakin Restaurant in St Petersburg and the well-known ORO Restaurant in Oslo, Norway.
Chef Jean-Philippe is originally from the city of Angouleme, in south-western France. He trained at the prestigious La Rochelle Academy in France. He started as a commis chef at the La Farandole Hotel, working his way up to become chef de cuisine of Joel Robuchon, the Michelin three-star restaurant in Paris.