Monème

Cédric Deslandes, executive chef of Hôtel Monville’s restaurant, Le Monème, brings his expertise and passion to our cuisine. Formerly executive sous-chef at Hôtel Bonaventure and owner of the restaurant Les coudes sur la table for eight years, he has a particular fondness for preparing fish and seafood, a tribute to his Breton roots. 

Executive Chef of the restaurant Ginger, Vladimir François-Maïkoouva embodies a French–Caribbean cuisine inspired by his Martinican roots and French culinary expertise. With 23 years of experience, he has worked in prestigious establishments alongside renowned chefs. As an ambassador for the Martinique Tourism Committee, he promotes a vibrant, creative, and culturally rooted cuisine that blends tradition and modernity, sharing both his craft and his passion. 

Cédric Deslandes, executive chef of Hôtel Monville’s restaurant, Le Monème, brings his expertise and passion to our cuisine. Formerly executive sous-chef at Hôtel Bonaventure and owner of the restaurant Les coudes sur la table for eight years, he has a particular fondness for preparing fish and seafood, a tribute to his Breton roots. 

Former right-hand man to Guy Savoy, Alexis Voisenet opened Maison Avoise at the end of 2024 in the old fort of Issy-les-Moulineaux. There, the chef celebrates classic French cuisine in a contemporary setting. Already awarded a Michelin star and named “Jeune Talent Île-de-France” by Gault & Millau, he creates colorful plates with precise presentation, proving that the suburbs can offer exceptional gastronomy. 

Irwin Durand, a 34-year-old French chef trained by Guy Savoy at the Hôtel de la Monnaie, rose through the ranks to take over Le Chiberta, a Michelin-starred restaurant, in 2020. There, he reinterprets classic dishes with creativity and seasonal products. Passionate and driven, he recently opened his own establishment, showcasing a modern and bold approach to French gastronomy.