Christophe CUSSAC

Chef : 1 restaurant

Presentation

During his long and prolific career, the immense Joël Robuchon naturally trained a few cohorts of chefs, not all of whom were able to keep up with the frenetic pace imposed by the master.

Of all the former Jamin chef's lieutenants, Christophe Cussac was undoubtedly one of the most loyal, and not the least gifted. Born in Paris and trained at the Jean Drouant school, he first joined Joël Robuchon in the kitchens of the Hotel Nikko, at the Célébrités restaurant, before following him as chef de partie at Le Jamin in 1981.

After a few seasons with the Troisgros brothers, Christophe joined the Abbaye de Tonnerre, in the Yonne region, where he remained for twelve years at the helm of the kitchen. he spent twelve years at the helm of this proud 10th-century building, converted into a hotel by his grandmother, during which time he earned a superb 17/20 rating.

This great success, and the desire to discover new horizons, then took him to the Mediterranean, where he took charge of the Réserve de Beaulieu, which he also raised to the rank of our four toques. In 2004, Joël Robuchon hired him as head chef of the Hôtel Métropole restaurant in Monaco, which opened in May of that year. The ultra-chic restaurant was an instant success, and until a few months ago, when it was mothballed, Christophe Cussac skilfully perpetuated the spirit of Joël Robuchon's cuisine.