Chef Romain Masset has been in charge of the kitchens of the gastronomic restaurant since April 2021, where he plays tasty piano scores. His passion for cooking began when he saw his grandfather prepare family meals. He perfected his culinary education in great houses: the Drouant, the Château Saint Martin, the Restaurant Régis and Jacques Marcon. Finalist of the MOF 2018 and 3rd at the BOCUSE France 2019, his cooking is spontaneous, creative, clear and subtle. Romain Masset has a unique gift for sublimating Corsican gastronomy with exceptional local products.
Often we express in our paths the originality of an early vocation. His, on the contrary, was late.
It was only at the age of 26, when he joined the brigade of the Crocodile*** in Strasbourg with Mrs. Monique JUNG, that he understood that it was through service in the dining room that he could best exercise his desire to associate the respect of a profound rigour with the expression of warm and respectful human relations.
Respectful of both the diversity of those we meet and the codes of the gastronomic restaurant industry.
Thanks to this experience, he was able to accompany two chefs, "Wout BRU" in Eygalières and "Benoit VIDAL" in Val d'Isère, to obtain a Second Star in the Michelin Guide.
Passionate about wine, he has also chosen to enrich his experience by practising sommellerie, bar management and even room service to learn how to decipher the expectations of Palace guests, such as at the Cheval Blanc in Courchevel, the Palm Hôtel & Spa on Reunion Island and the Domaine de Manville in Les Baux de Provence, where he obtained 1 star in the Michelin guide.
His expertise allows him to personalise the service by using tools, techniques and his team in a contemporary interpretation to create a customer experience based on sensory emotion.
It is his responsibility not to let anything show so that those he supervises can work serenely, in order to offer our guests a fluid and calm service.
For several years, while managing the gastronomic restaurant "Saisons", he was able to pass on his know-how to the young generations of the Institut Paul Bocuse where he succeeded in helping the chef Davy Tissot, MOF 2004 and Bocuse d'Or 2021, to obtain 1 star in the Michelin Guide and to make it the first starred application restaurant in France, as well as to have it listed in the famous Relais & Châteaux guide.