The Team - Restaurant le Meurice Alain Ducasse Paris

Executive chef Amaury Bouhours is the rising star of our Alain Ducasse 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 Le Meurice as chef de cuisine under Jocelyn Herland. Describing his protégé, Alain Ducasse says Amaury was a natural choice for the role, “embodying a youthful outlook and fresh approach to ‘Essential Cuisine’, with a passion for authentic flavours and the excellence of contemporary French gastronomy”.

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. By this time he had already begun to collect awards: Best Apprentice in Auvergne, third place in the Best Apprentice in France, National Trophy in Icing, and first prize at the Festival National des Croquembouches in 2005.

Taken on at Fauchon, he was quickly spotted by chefs Christophe Adam and Benoit Couvrand, whom he accompanied to Beijing to train their new teams. On his return to Paris he took on the coveted position of Research & Development at Fauchon, where he remained for five years. Cédric joined Le Meurice as a sous-chef in 2011, before rising rapidly to the position of Chef Patissier.

Olivier Bikao, born in Colombes (Haut-de-Seine), began his career at the restaurant Les Vendanges in the 14th arrondissement of Paris at the age of 16. He discovered the world of Alain Ducasse through the restaurant Marcel at the Drugstore Publicis, then fate took him to the Plaza Athénée, a haute-couture address where he learned the demands of a 3-star restaurant. He trained with the best. In 2010, he continued his career alongside Frédéric Vardon for the opening of Restaurant 39V as Chef de rang, until he became its Director from 2015 to 2020. After a decade-long adventure, Alain Ducasse appoints him Director of the Restaurant le Meurice Alain Ducasse. He embodies the young generation of service professionals. A new era is blowing in the first Parisian palace, where a contemporary service sublimates Amaury Bouhours' cuisine.

Committed to young talent, Olivier is an ambassador for the association Ô service des Talents de Demain and a member of the extended board of the Trophée de maitre d'hôtel (professional service competition). He is also involved in the charity Croq'l'espoir, for the benefit of children.

After studying hotel and restaurant management in his native Auvergne, Gabriel decided to continue his studies with a BP in 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.
With a wealth of experience in prestigious establishments such as the Louis XV at the Hotel de Paris for Alain Ducasse, Le Taillevent, Le Pre Durtol and Guy Savoy's Monnaie de Paris, where he spent 10 years, he joins Le Meurice in 2019 to begin a new chapter.

A favourite wine? The one he hasn't tasted yet.

Gabriel is sensitive to people, concerned about respecting their terroir, and has a pronounced taste for wines produced according to the principles of organic and biodynamic farming, which leave room for the natural expression of the terroir.