Christophe Leroy

Focus on a personality : Christophe Leroy

christophe leroyChristophe Leroy is a passionate Chef.

He comes from Normandy and he had the privilege of being trained by famous chefs like Alain Ducasse, Alain Senderens, and Jacques Maximin. In 1990, he was rewarded 'La Clé d'or de la gastronomie" at Chateau de la Messardiere.

In 1991, he opened his first restaurant in St Tropez, 'La Table du Marché". Mixing the bistrot atmosphere with the delicatessen trade, his restaurant has become the place to see and to be seen where celebrities and royalty converge at the drop of a hat.  

Christophe carried on with his development on the Cote d'Azur with the launch of his catering service 'MIAM' in 1995, where he became known as 'the' private party organiser to the rich and famous.  

In 1998, he took over a bastide in central Ramatuelle and opened 'Les Moulins de Ramatuelle". This gastronomic restaurant and boutique hotel are open every summer, and is the place where he creates his superb parties including the internationally renowned 'Soirées Blanches" to follow the steps of his mentor and friend Eddy Barclay.  

Christophe Leroy is however dedicated to gastronomy, where his leitmotiv is always to mix class and quality in a casual atmosphere - all of which dedicated to food lovers.  

In 2000, Hotel des Dromonts in Avoriaz were looking for a committed management company for the hotel, and Christophe Leroy accepted to settle in the Alps at winter time, where he opened a second "La Table du Marché" made in Savoie.  

But it's in 2004 that Christophe Leroy became internationally renowned when starting his concept in Marrakeck where he opened his third 'La Table du Marché", which was an instant hit.

He is also an important player in the annual Cannes film festival with his restaurant 'Cuisine et Cinéma' which is located every year on the beach of Croisette Beach Hotel.  

In 2005, he published 'Super Bunch" at Editions du Seuil, a book which includes 9 types of brunches: greedy, sporty, homelike, festive, light .... a total of 65 recipes with superb illustrations showing various mixes of tasty flavours.  

Flammarion published his book 'Ma cuisine Marocaine" in March 2007.  

But it is Marrakech that was always a source of inspiration to Christophe, where he chose the wonderful Golf Palace Palm Hotel to open Leroy's Kfé, a new concept mixing restaurant, table d'hôtes, counter sales and tea room. Thsi new address with an exclusive setting opened on the 01 April 2007.  

That same year, Christophe opened his own production laboratory of 2000 SqM in Cogolin, next to St Tropez, which is HACCP compliant and which he uses to organise the most grandiose parties. It has a production capacity of 1000 settings a day and ensures the best quality and service.  

In 2008, Christophe took over a St Tropez institution, 'Fuchs', followed by 'Maison Fetter', another icon in the region.  

The big step longhaul was in December 2009, where Le Domaine de Lonvilliers, a 4* de Luxe property in Anse Marcel on the northern tip of St Martin became a Christophe Leroy hotel, with another 'La Table du Marché" restaurant.  

2010  – Inside the Riad Sheherazade, superb nineteenth-century palace located in Fes, (Marocco), in the heart of the largest medina in the world, a Leroy’s Kfé will be inaugurated in december 2010.

Married and the proud father of a little girl called Victoire, Christophe Leroy is now managing a company comprising of 180 employees, including 12 top Chefs that he has personally trained.

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