Portrait of Christophe Quéant
i. Biography
From Le Carmin in Beaune to Joël Robuchon, Christophe Quéant’s work sits in a line of brigade service, progression through station cookery, and a long hold on one house. Since 2014, he has led Le Carmin, where refined, simple and classic cuisine earned Michelin recognition.
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Coming Up
Training at Ecole hôtelière à Breuil-le-Vert and L.P roberval set the base before Christophe Quéant entered the discipline of the great dining room. The early stages were built in sequence: commis puis demi Chef de partie at Le Louis XV (1997–1999), Chef de partie at La Chèvre d'Or (2000–2002), then Sous Head Chef at Relais Bernard Loiseau (2004–2007) and 1er Sous Head Chef at Joël Robuchon (2007–2009). The next steps kept the same upward cadence through Head Chef at Loiseau Des Vignes (2009–2012) and Chef Gérant at Restaurant Christophe Queant (2012–2014). Since 2014, Christophe Quéant has been chef-cook of Restaurant Le Carmin Beaune.
Where They Are Now
Since 2014, the kitchen at Le Carmin in Beaune has been under Quéant’s direction. The cuisine there is described in plain terms: refined, simple and classic.
Honors
One star.
FAQ
Asked of Christophe
Where did Christophe Quéant train or study?
Christophe Quéant trained at Ecole hôtelière à Breuil-le-Vert and L.P roberval.
What recognition has Christophe Quéant received?
Michelin Guide: one star (2014).
The Sunday email
Read about chefs like Christophe Quéant in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.