The Chef

A chef ‘made in the Vaucluse’ who has stayed loyal to the traditions of ‘le terroir’.

Cédric Bremond, a member of the Disciples d’Auguste Escoffier, is a pure product of Vauclusian gastronomie. Having completed his education in his beloved home town of Orange in the Vaucluse, he decided to concentrate on his first love, food.

Professional training :

Alexandre Dumas Professional Secondary School in Cavaillon (City and Guilds Examination in cookery),

Chambre des Métiers d’Avignon, trained by Philippe Parc, Best French Pastry Cook and World Champion 1994 (City and Guilds Examination in Pastry cooking, deserts and confectionary).

Assistant pastry cook at Serge Chenet’s (Best French cook) Le Prieuré restaurant in Villeneuve-les-Avignon;

Chef in charge of pastry cooking at Christian Etienne’s (Master Chef of France) Restaurant Christian Etienne in Avignon;

Chef in charge of ‘Tournant’ at Roland Mercier’s (Master Chef of France) Restaurant La Prévôté in Isle sur la Sorgues;

Pastry cook chef for four years at Daniel Hebet and Jérôme Verriere’s La Mirmande Restaurant in Avignon.

Head chef Cédric Bremond is the owner of ‘La Rom’Antique’ in Orange.