"Things will have to change in order that they remain the same"
THE LEOPARD, LUCHINO VISCONTI 1963
Born in caen in 1977, christophe Saintagne spent his youth in Pont-Audemer, a hometown he shares with Lenôtre and Taillevent.
In 1997 he received his first formal training when he joined the small brigade of Philippe Grout, one of Robuchon’s team members at l’Amphyclès.
In 1999 after cooking in the presidential kitchens of the Elysées Palace for president Chirac, he started working for his mentor Alain Ducasse at the 59 Poincaré.
In 2002 he took over the kitchen at Aux Lyonnais, which had been bought by Alain Ducasse.
In 2005 he changed direction by joining Jean-François Piège, working as the deputy chef at the 2 star gastronomic restaurant Les Ambassadeurs at the Hôtel de Crillon.
In 2008 he became corporate chef to all Alain Ducasse restaurants overseeing 20 restaurants around the world.
In 2010 Alain Ducasse offered him the top job at Plaza Athenée with the goal of attaining michelin 3 stars, which he accomplished. He developed a new menu creating the concept of “sustainable haute cuisine” – introducing innovatively profound french culinary creations that used no more than 3 ingredients per dish.
In 2013 still working for Alain Ducasse, he took over the kitchens of the Hôtel Meurice succeeding Yannick Alleno. A new challenge for the talented young chef who again earned 3 michelin stars.
In 2016 is the launch of the Papillon project, the cook becomes restaurateur.