The Chef
Christophe Saponara

A native of the Drôme region, I have 20 years’ experience in restaurant kitchens and in-house corporate dining services:

• L'Abbaye Saint Michel :
  2 Michelin stars - 1993
• Pain Adour et Fantaisie :
  2 Michelin stars - 19/20 in the Gault et Millau guide - 1991
• Le Béarn :
  2 Michelin stars - 18/20 in the Gault et Millau guide between
  1997 and 1999
• Le restaurant de l'hôtel de ville :
  3 Michelin stars – 19.5/20 in the Gault et Millau guide in
  1999 and 2000
• La Retonde :
  1 Michelin star – 1993 and 1994
• Le Mas d'Artigny :
  1 Michelin star - 1990
• Chef to the Scheufele family (Chopard Genève)
  at Chopard Head Office
  from 2004 to 2006
• I also cook for the Ambassador for Disarmament
  from 2007

I have been privileged enough to work alongside some of the very finest Chefs and thus benefit from their expertise and know-how:

• Philippe Rochat (Restaurant de l'Hôtel de Ville)
• Jean-Paul Godard (Béarn)
• Didier Oudille (Pain Adour et Fantaisie)
• Philippe Gauvrot (La Retonde)
• Christophe Cussac (Abbaye Saint-Michel)

The Concours
des Toques Blanches Lyonnaises
et de la Maison Rougier
cooking competition

Chritophe SAPONARA - 2nd
Restaurant La RETONDE
La tour de Savigny
Triple cooked duck foie gras

"Right from the start he has stood out from the crowd, as was the case in the concours des jeunes toques blanches lyonnaises et de la maison Rougier cooking competition, where he was second-placed."
Thuries magazine