Aziz UR-REHMAN BHATTI<\/h2>CHEF<\/h5>
1988 \u2013 2017 CHEF DE CUISINE A LA TRUFFE NOIRE \u00ab 1 \u00e9toile \u00bb 1968-1969 Hotel Castelsandra San Marco di Castellabate Commis \u00c0 \u00ab La Truffe Noire \u00bb depuis 1988. [vc_row row_id=”chefs”][vc_column][vc_single_image image=”9210″ img_size=”full” alignment=”center” style=”vc_box_shadow_border”][vc_row_inner][vc_column_inner width=”1\/3″][\/vc_column_inner][vc_column_inner width=”1\/3″][\/vc_column_inner][vc_column_inner width=”1\/3″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages\/7667"}],"collection":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/comments?post=7667"}],"version-history":[{"count":17,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages\/7667\/revisions"}],"predecessor-version":[{"id":9223,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages\/7667\/revisions\/9223"}],"wp:attachment":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/media?parent=7667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1992 FINALISTE AU CONCOURS SAINT-HUBERT \u00ab 2\u00e9me PRIX \u00bb
\nSTAGE A FLORENCE ITALIE AU RESTAURANT LA TENDA ROSSA \u00ab 2 \u00e9toiles \u00bb
\n1987 6 MOIS CHEF AU PAVILLON MEDICIS
\n1987 6 MOIS CHEF DE PARTIE AU RESTAURANT DEBUSSY
\n1979 \u2013 1987 CHEF DE PARTIE A LA CRAVACHE D\u2019OR \u00ab 2 \u00e9toiles \u00bb <\/p><\/figcaption><\/article>[\/vc_column_inner][vc_column_inner width=”1\/3″]<\/figure>
Luigi Ciciriello<\/h2>
FOUNDER & CHEF<\/h5>
\n1969-1970 Restaurant La Couronne Grand Place Bruxelles - 1 star Michelin Commis de rang
\n1970-1971 Brussels Hotel Avenue Louise Bruxelles Aide barman
\n1972-1973 Restaurant Parc Savoy 10-Place Marie-Jos\u00e9e 1050 Bruxelles 2 star Michelin Chef Barman
\n1974-1975 Restaurant Le Chouan, Avenue Bruggman 1180 Bruxelles 1 star Michelin Chef de rang
\n1976-1977 Ristorante Old Mario rue de Paris Bruxelles 1 star Michelin Ma\u00eetre D\u2019h\u00f4tel
\n1977-1978 Ristorante Gesuino rue de Fiennes Bruxelles 1 star Michelin Ma\u00eetre d\u2019H\u00f4tel
\n1978 Restaurant \u2018\u2019Le Brussels\u2019\u2019 Barton Way Los Angels California Assistant manager
\n1979-1987 Restaurant La Cravache d\u2019Or Bruxelles Ma\u00eetre d\u2019h\u00f4tel-Sommelier 2 star Michelin<\/p><\/figcaption><\/article>[\/vc_column_inner][vc_column_inner width=”1\/3″]<\/figure>
Erik Lindelauf<\/h2>
CHEF<\/h5>
\nParlez-lui de jus, de fonds de sauces, d\u2019herbes fra\u00eeches, d\u2019\u00e9pices rares, il sera ravi.
\nSa fiert\u00e9 ? Ne concevoir que de la cuisine inventive (dont la truffe reste la star du plat) en sauvegardant les saveurs primaires, et composition d\u2019assiettes dans une harmonie de couleurs. Le tout dans le respect des bases classiques, une attention toute particuli\u00e8re aux go\u00fbts d\u2019origine : tel est Erik Lindelauf, un maniaque de la perfection.<\/p><\/figcaption><\/article>[\/vc_column_inner][\/vc_row_inner]
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