Yves Charles

The Path

Technique in the kitchen set the terms early. As chef étoilé at Maison Courtine in the 14th arrondissement, Paris, France (2005–2008), Yves Charles worked in a setting where finish, control, and consistency were part of the daily standard. Those years at Maison Courtine read as a training ground for judgment: how to balance details, how to keep form clean, and how to respect the discipline that holds a service together. Since 2008, he has served as in-house supervisor at Perceval, carrying that same exactness into the workshop-side logic of knives and cutlery. In Thiers, France, the role sits close to production and selection, and that proximity gives his work a practical clarity.

The Work Today

At Perceval, the work is supervisory and in-house, which places Yves Charles near the decisions that shape a finished object before it reaches the table. His own brief for the work is plain: "I needed 60 table knives; I wanted them based on Le Français." That kind of phrasing is useful in trade terms because it shows what matters first, application, reference, and fit. The language is spare because the standard is practical: measure the need, identify the model, and make the result hold up in use.

Career - in-house supervisor, Perceval, Thiers, France (2008–present) - chef étoilé, Maison Courtine, 14th arrondissement, Paris, France (2005–2008)

Signature

Yves's signature dishes include 9.47 table knife. The name reads with the precision of a spec sheet, and that matters: it points to an object where exactness is part of the identity. In his work, the appeal sits in that disciplined clarity, an object defined less by flourish than by the way it resolves use and form together.

In Their Words “I needed 60 table knives; I wanted them based on Le Français.” “I came to buy knives, and I left with the cutlery.”

Acclaim

It frames the same sensibility in a looser register. On one side is the controlled world of the workshop; on the other, a conversation that turns an idea into a form. Across both, Yves Charles is working from the same habit of mind: identify the need, state it cleanly, and bring it into shape without overstatement.

FAQ What is Yves Charles's current role? Yves Charles is In-house supervisor. Where did Yves Charles work before? Yves Charles's earlier career included Maison Courtine.