New head chef at the Albert Premier restaurant

“Cooking remains my passion and the Hameau Albert Premier gastronomic restaurant is the perfect place to fulfil one’s dreams, but today, at 45 years of age, twenty-five years of which have been spent in Michelin-starred restaurants, I am handing over to my second chef, Damien Leveau”.

Firm and definitive, Pierre Maillet’s decision has been well thought through. “At the Albert Premier, I had the enormous pleasure of cooking the cuisine I like the most, that of excellence. It was an extraordinary adventure of a lifetime, but the pace of this type of work, constantly questioning each plate and the perpetual race to always do better demands a lot of energy. I need a bit of time to breathe”, admits this rigorous, albeit anxious perfectionist. “I have to admit, it’s time to make room for the younger generation and it turns out that my second chef has all the necessary skills”.

Hired as commis chef by Carrier in 1998, and having quickly progressed within the team, he looks back on his journey without any regret. He was able to maintain and affirm two Michelin stars, that praise a skilful, tasty, delicate and enchanting cuisine, with Alpine and Piedmont influences.

In September, at only 32 years of age and with much ambition, Damien Leveau put on the two Michelin-starred head chef jacket and took charge of this exceptional kitchen team. Without question it is an arduous task, but this discreet chef is determined. Originally from Chartres, he wants to maintain the identity of the house while taking a few side steps to delicately incorporate his own style.