At 28 years old, Quentin Testart becomes the youngest Executive Chef of the Parisian Palaces. Eager to break away from the typical conventions of the fine dining offered by palaces to embrace a cuisine with a strong identity, firmly centred on the sea and flavours.

Born in Paris, and in love with his Britanny where his family roots are anchored, he owes his love of cooking to his grandmother, who lives in the town of Lorient, right by the seaside and the local fish auctions. He is well-versed in the exercise of demanding and high-flying brigades with a position as Deputy Executive Chef at the Royal Monceau - Raffles Paris for the last 3 years, in creativity alongside the Pourcel brothers at La Maison Blanche, or in the management of an entire establishment at La Villa by Thierry Marx in Lyon, yet he has found his calling in the world of marine flavours. And convinced to be focused on a well-balanced and infinitely rich cuisine, changing in harmony with the seasons.

While he learned the cutting, preparation and delicate handling of fish at A La Bonne Table, it was Les Fables de la Fontaine that opened him up a horizon of possibilities, the guarantee of a starred cuisine. Unlike meat, which remains intrinsically linked to the land, seafood spans the continents and calls for the use of a wide range of flavours. Quentin Testart, whose aspirational cuisine draws on his many travels, finds there the starting point of a new story.