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Gastronomy

Stéphane Poussardin, born in Aix en Provence (France), started in the kitchen at the Avignon School of Hospitality at the age of 16, combining studies and learning at the Relais et Chateau of "L'Auberge de Cassagne" (1 Michelin star 1985). ) under the orders of the young chef Philippe Bouchet, disciple of Paul Bocuse and George Blanc, two of the best restaurants on the world scene at that time.

From that moment on, his work career led him to work in different restaurants.

In 1990 he traveled to Barcelona and began a new professional path by discovering Catalan cuisine and creative market cuisine. Interested in discovering the secrets of haute cuisine, his passion for cooking and the search for avant-garde techniques, Stéphane attends cooking and pastry courses taught by world-renowned chefs such as Oriol Balaguer, Jordi Roca, Jean Luc Rabanel (Arles , France), Ramón Perisé and Alex Bourdas (restaurant "Sa qua na", Honfleur, France) among many not mentioned, as well as internships in different restaurants to reinforce their professional experience.