Samuel Albert RESTAURANT LES PETIT PRES

The Les Petits Prés restaurant is around the corner from Samuel Albert's birthplace; this is where he got his passion for cooking from his mother and grandmothers. After graduating, Samuel worked for two years with Joël Robuchon in London, where, in addition to cooking, he learned to speak perfect English. The desire to travel and the appeal of other culinary cultures made him a globetrotter and so he worked as a chef in wellknown restaurants in among others: Reunion, Australia, Switzerland, China and Japan as an ambassador chef. The latter country in particular made a deep impression on him and so it was in Tokyo that a friend challenged him to participate in Top Chef 2019, where he promptly came first.

At Les Petits Prés, Samuel and his team spoil their guests with products from the region and ideas from elsewhere, which is why this is the title of his cookbook: "Produits d'ici, idées d'ailleurs".

"French cuisine excels in diversity: with a huge variety of products, regional specialities and ways of preparing them."

"It is important to have good knowledge of the products. You need to 'understand' what you can and cannot put together. I grew up with the great products produces in our vegetable garden. It is important to develop your senses well. This, combined with the experience you gain, makes you a good chef."

“I GREW UP WITH THE GREAT PRODUCTS PRODUCES IN OUR VEGETABLE GARDEN.”

"I have travelled all over the world and gained experience and inspiration in many countries. I am now very happy with my own restaurant and my team. Here, we cook the in the way we like, without pressure and using, fresh, local products combined with spices from around the world. I'm very glad that I live around the corner of the restaurant, with my wife and our baby: my dream has already come true."

Why do we do what we came up with and mix our different collections the way we did? You can combine a service wear apron with a chef's jacket from another collection. If you think of the garments as ingredients, what will be your recipe?