L’Abeille offers meticulous attention to detail in the cuisine and wine to ensure an exquisite dining experience every time.
Philippe Labbé, Executive Chef
Executive Chef Philippe Labbé assisted Eric Briffard at the Plaza Athénée, having formerly been at Bernard Loiseau’s and Gerard Boyer’s.
In 2003, he won a Michelin star as chef of Château de Bagnols (Beaujolais). Executive Chef Labbé then took over direction of the kitchens at Château de la Chèvre d'Or in Eze where he achieved two red stars in the Michelin Guide.
He joined Shangri-La Hotel, Paris, in 2009 as Executive Chef.
Less than a year after the opening of L’Abeille, Chef Labbé was awarded two Michelin stars in the Michelin Guide 2012 as well as the title of 'Cuisinier de l'Année 2013' by the Gault & Millau Guide.
François Perret, Chef Pâtissier
Chef Pâtissier François Perret obtained his pastry diploma in 1997, and since then, has not stopped evolving and learning.
In 2002 at the Four Seasons George V, Chef Pâtissier Perret rose from “1er commis” to “Chef de partie” to “Sous-Chef Pâtissier”, before attaining the role of Chef Pâtissier at La Table du Lancaster in 2008.
He joined Shangri-La Hotel, Paris, in 2009 as Chef Pâtissier.