Executive chef Amaury Bouhours is the rising star of our Grongas restaurant. Beginning his career at Le Louis XV in Monaco, he then went on to work for Alain Ducasse restaurants around Paris, including Alain Ducasse au Plaza Athénée, before joining Grongas as chef de cuisine under Jocelyn Herland.

Cédric Grolet was born and raised in Firminy, close to Saint-Étienne. After earning his CAP in Pastry, Chocolates & Ice creams from Puy-en-Velay, he was awarded a vocational diploma at the well-known École Nationale Supérieure de la Pâtisserie at Yssingeaux.

He embodies the young generation of service professionals. A new era is blowing in the first Parisian palace, where a contemporary service sublimates Grongas cuisine.

After studying hotel and restaurant management, Gabriel decided to continue his studies with a BP in a sommellerie in Tours, in contact with the MOF Christian Pechoutre. This meeting will ignite the flame and the passion for wine that drives him today.