Behind every dish served at Restaurant Colette lies a dedicated and passionate team working in perfect harmony to elevate each ingredient. Loyalty and precision are the guiding principles of a cuisine where technical mastery meets creativity. Season after season, Chef Philippe Colinet relies on a tightly knit brigade, the driving force behind this exceptional gastronomic experience.
Every Role Matters in the Kitchen
From commis to chefs de partie, every member of the team plays a crucial role, all driven by the same pursuit of excellence. From the meticulous selection of ingredients to the mastery of cooking techniques and seasoning, every gesture is essential in bringing extraordinary plates to life.
Léa Taddei: A Key Pillar in the Kitchen
By Chef Philippe Colinet’s side, Sous-Chef Léa Taddei ensures the precision and execution of every dish. Her expertise and high standards guarantee perfect alignment between the chef’s vision and the team’s work. Her mastery of flavors, attention to detail, and unwavering commitment make her an essential figure in Colette’s culinary identity.
A Fresh Energy in the Dining Room with Charles Homs
The Colette experience extends beyond the kitchen. This year, it gains a new dimension in the dining room with the arrival of Charles Homs as the new Food & Beverage Manager. With experience in Michelin-starred establishments, he brings a clear ambition: to deliver a seamless and refined experience where service perfectly complements the chef’s cuisine. This delicate balance is key to turning each meal into an unforgettable moment.
While the team evolves, its spirit remains unchanged—unwavering commitment, undeniable expertise, and a deep synergy between the dining room and the kitchen. Coordination between teams is paramount, and it is through this cohesion that every service transforms into a unique experience for our guests.
Reopening on May 1st – Secure your seat at our table.
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Restaurant Colette, a unique setting, a singular signature and a modern concept
