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Expériences proféssionnelles et Formation
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Written by
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Cooking is my passion and my profession for almost 30 years..
During all the years I have gained experience in managing an upscale restaurant as Director of luxury Hotel and Restaurant and Executive Chef practicing an inventive cuisine, high quality products based on market coupled with strict management and control issues related to the management of a prestigious Hotel or Restaurant.
Runners Toque d'Or in 1989, I won the Grand Prix of the French National Academy exellence Cooking in 2000
MY RESUME :
- December 10, 2007 AT 1st April 2010 the Executive Chef / Staff manager
Restaurant Hotel The Chalet D' AURON 3 star luxury
- Cost control, management, customer relations, supplier relations
- Craft restaurant menus , study specifications and proposal writing
- Cooking with fresh produce market (organization of buffets and reception)
Sample dishes : Stew with three meats and three mustard, Sweet goat's hot crispy pancakes hot threads quail, duck breast stuffed with chestnuts, scorpion fish pot with sea-urchin, roasted monkfish medallions stuffed with almonds, charlotte mako shark with saffron, grilled swordfish and red pepper cream, foie gras house 5 recipes Read the Press : read the article in Nice Matin 18-02-2010
- APRIL to OCTOBER summer season 2007 : Director of Restorant & Executive Chef
Gourmet restaurant Le Mayssa in Villefranche sur Mer, France 06 Department
- Mission launch and opening of the establishment
- Cost control, management, customer relations, supplier relations
- Organization buffet and reception from 50 to 300 people
- Craft restaurant menus , study specifications and proposal writing
- provencal cuisine, fresh fish and specialty food market
Sample dishes : Foie gras of duck, bourride red mullet fillets, baked fillet of scorpion fish with nuts, small bouillabaisse, braised with tomato wolf assidulée nuts, St Jacques in a pouch and roast lobster with sea urchin coral, basket of crabs claw mittens and flavored with seaweed, lobster cream served balloon, Aioli cod mousse with tois, cracker fin ray stuffed with fennel Read the press : read the article in Nice Matin, May 29, 2007
- 2001-2003 : Chef
Le Bistro à Laurent, (Beaulieu sur Mer dept 06 France)
- Chef of the traditional restaurant and semi-gourmet until it closed in 2003 following the implementation of a construction project..
- 1989-2001 : Houseowner, Chef and Teacher
L'Auberge Eric Rivot à Eze,3 forks in the Michelin guide (Eze dept 06 France)
- Complete management of the restaurant
- Brigade Management (7 people in the kitchen and 5 to the service)
- Teacher Learning : 22 aprentas formed during this period
- Voted Best Logis de France for the quality of its restaurant in the PACA region
- 1987-1989 : Party Chief
Marc Meneau, L'espérance à Vézelay 3 stars in the Michelin Guide (Vézelay)
- 1986 - 1987 Party Chief
LASSERE PARIS 2 stars in the Michelin Guide
- 1984-1986 : 1er Clerk of kitchen
La Maison Karmmezel, 1 stars in the Michelin Guide (Strasbourg)
- 1982-1984 : 1er Clerk of kitchen
La Maison des Tanneurs, 3 forks in the Michelin Guide (Strasbourg)
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Presse
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Written by
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Hello, my name is Eric Rivot, cooking is my job, my passion! !
For over 23 years I am Chef in our beautiful region from Nice, in France or abroad. I enjoy offering innovative cuisine with an emphasis on fresh produce market for their quality and authenticity of their flavors..
I think by writing these lines to my bosses trainers to whom I owe everything Marc Lasserre Meneau and teach us courage, and a job well done thank you to them. On this site you can discover this profession through my journey of my recipes and my photos.
You can leave your comments and enrich the Guestbook ...
Le Chalet d'Auron / Hotel-restaurant 3 stars Luxuries
The winter season ends. After spending many months as Director of Catering and Executive Chef of this fine institution, in close collaboration with the owners I make my return to the sea this winter has been eventful and we have received many customers daily. The quality, professionalism and friendliness we were greeted in an article in Nice matin, the first daily regional news from France.
Free of my duties from April 2010, I am available for a new adventure or to express my talent and my passion for my profession Executive Chef - Restaurant Manager
Find my skills in management and restoration browsing my Curiculum Vitae and feel free to contact me !
A Chef at home !
You want to organize a meal, a dinner reception at the exceptional nature (business, family, various holidays, from 4 to 40 people, buffets for 100), in the comfort of your home, or in a held in confidence and friendliness.
The menu design is achieved with your cooperation, according to your desires, according to the seasons, so that each plate is a feast for the eyes and olfactory.
To learn more and create your custom event please inquire ! |
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