David Le Quellec new Chef at the Moulin Rouge!

PARIS/FRANCE: For the first time in its history, the Moulin Rouge integrates its kitchen Since the 1 st of April 2015, David Le Quellec has settled Place Blanche to manage the kitchen of the Moulin Rouge, in line with the standards and quality required by the very famous Parisian cabaret.

D avid Le Quellec – New chef at Moulin Rouge-Foto: B
. Winkelmann

Born in Le Mans, David Le Quellec has shown a passion for cooking since the age of 5
. He graduated first in his class before starting a long career behind the stoves
. Private cook of a five-star general during his military service, the Chef moves up the career ladder quickly.

After working for numerous Michelin starred restaurants such as Ledoyen, Taillevent or Le Cinq of Hotel George V, he goes abroad to perfect his skills in the Reform restaurant in Manchester UK. Then, he becomes Executive Chef of the Concorde Opera Hotel in Paris.

David Le Quellec’s career has been made up of wonderful encounters such as the Chef Philippe Legendre, a Meilleur Ouvrier de France (Best Worker in France) with 3 Michelin stars, and the Chef Philippe Jourdin with whom he worked at the Four Seasons Terre Blanche during 8 years. Both Chefs enabled him to develop his own style and brought him a sense of creativity, the quest for the perfect movement and a taste for searching exceptional products.

As an Executive Chef, David Le Quellec uses all his talents to tease the taste buds of the public of the Moulin Rouge.

To meet this new challenge, the Chef is assisted by Alexis Mathey and a team of 25 people to elaborate the menus for the clients.

A waiting staff brigade of 120 people works with him every evening to serve 600 meals in the mythical venue of the Moulin Rouge.

For the Moulin Rouge and its “Féerie” show, the arrival of David Le Quellec symbolizes a perfect alliance of the elegance of a breathtaking show with a fine cuisine specially created for the 600.000 spectators who come every year from all over the world for 2 hours of total dazzling and unforgettable happiness.

“With David Le Quellec, our goal is to offer a haute cuisine that expresses and continues the image of the sophisticated and Parisian nightlife which has been so characteristic of the Moulin Rouge for more than 125 years” declares his President, Jean-Jacques Clerico
.

“For me, the Moulin Rouge represents the combination of tradition and modernity for a live show. It matches perfectly the spirit of my cooking, both innovative and traditional, with a modern twist” complete the new Chef David Le Quellec.

Moulin Rouge, Paris

The Moulin Rouge’s Brigade, which consists of 120 maître-d’s, headwaiters and waiters, works every night in the legendary hall which accommodates up to 900 guests. A team of 25 cooks prepare the meals served to our Clients.

Executice Chef David Le Quellec, a reference in the French gastronomy, proposes a traditional homemade cooking, a production based on the quality and freshness of the food products. A new guarantee of creativity and quality to serve the Moulin Rouge customers.

Their wines and champagnes are selected by our wine cellarman among the famous french best growths. The Champagne is the official drink of the Moulin Rouge with 240 000 bottles opened a year !

Moulin Rouge propose 2 different menus : Toulouse-Lautrec and Belle Epoque, plus “A la Carte”, Vegetarian and Vegan menus.

The dinner is accompanied by the Moulin Rouge Orchestra and allows people to enjoy the dance floor until the show begins.

Unfortunately Kulturkompasset has not yet tryed David Le Quellec´ Gourmand artistery, we hope we will get the possibility during the autumn 2015, and will then return with a review about it.

Facade
. Foto: (©Moulin Rouge®_J.Habas