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Christophe Moisand
A native of Normandy just as authentic as its butter, Christophe Moisand graduated from the Ecole Hôtelière de Rouen, and completed his apprentices in Paris. Assistant chef at the Relais de Sèvres, part of the chef 's team at Sofitel La Défense, then sous-chef to Marc Marchand at Meurice, he slipped into his first chef's hat in September 1999 as Chef of Céladon.
Maintaining a balance between tradition (in presentation and service) and innovation (in the harmonies of flavours) is, for him, much more than a mere credo. "I give particular attention to the presentation of each dish, using different styles of plates to this effect. Before the taste buds, it is the eyes that discover the dish. Moreover, one doesn't go to a restaurant just to eat. Gastronomy is a celebration, not only of flavours, but also of decor, of service, of presentation. All of it is a ceremony. At Céladon I reestablished, in addition to standard plate service, the exceptional table service, sauce boats, carving the dish before the table, etc. All this makes up a part of the French gastronomic tradition."
The menu changes completely four times a year, but evolves daily, with specials of the day served at the bar "les Chenets". Its speciality ?
"To not have any! As a general guideline, I don't like to keep a dish on the menu too long. One risks getting tired of it and passing over it. Before cooking, there is the ongoing search for harmonies between tastes and textures. Above all, I do not go after originality for originality's sake, but for taste before all else. The greatest part of being a chef is becoming a gourmand."
Maintaining a balance between tradition (in presentation and service) and innovation (in the harmonies of flavours) is, for him, much more than a mere credo. "I give particular attention to the presentation of each dish, using different styles of plates to this effect. Before the taste buds, it is the eyes that discover the dish. Moreover, one doesn't go to a restaurant just to eat. Gastronomy is a celebration, not only of flavours, but also of decor, of service, of presentation. All of it is a ceremony. At Céladon I reestablished, in addition to standard plate service, the exceptional table service, sauce boats, carving the dish before the table, etc. All this makes up a part of the French gastronomic tradition."
The menu changes completely four times a year, but evolves daily, with specials of the day served at the bar "les Chenets". Its speciality ?
"To not have any! As a general guideline, I don't like to keep a dish on the menu too long. One risks getting tired of it and passing over it. Before cooking, there is the ongoing search for harmonies between tastes and textures. Above all, I do not go after originality for originality's sake, but for taste before all else. The greatest part of being a chef is becoming a gourmand."
Restaurant(s)
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In its first incarnation, the Westminster's was a convent. But in the 1840's, when Napo...0
