Establishment : Cuisine de la présidence de la République/Elysée

Fabrice Desvignes inherited his passion and gift for cuisine from his family. Owners of star-ranked restaurants, his grandparents handed down all the know-how he needed to become a great chef. His career really kicked off when, still only 16, he worked as an assistant chef during the summer months. After full professional training, he completed internships in several renowned restaurants including Aux Armes de Champagne and the Ivy in York. Then he worked for Georges Blanc, where he was originally hired as a commis chef but eventually became a line chef.

Enthusiast that he is, he asked to do his military service in the kitchens of the joint chiefs of staff of the French Ministry of Defence. He then broadened his experience in a variety of prestigious establishments, especially in Switzerland, at the Hôtel Beau Rivage in Geneva and with Bernard Ravet. His main motivation for participating in the Bocuse d’Or was to face the critics and general public. After long months of preparation, 2015 was the great year that brought him the much sought after title of Meilleur Ouvrier de France.

From 2011, he worked in the kitchens of the Senate Presidency before accepting in 2021 to manage the kitchens of the presidential Elysée Palace.

He has also had the pleasure to teach for the Bachelor Ferrandi degree at the famous Grégoire Ferrandi School in Paris.



The podium dishes

Bresse chicken.

Norwegian halibut.

On the same podium

in 2007