Camille Laurent
Sous ChefRuns the pass every evening and keeps the brigade calm, quick and precise.
Our Head Chef
Seasonal Plates Shaped by Market Mornings, Patient Sauces and a Lifelong Love of French Cooking
Head ChefJulien Moreau
Julien trained in Lyon and Paris before opening Saveur. His kitchen works with a handful of growers and fishermen, and the menu changes whenever the market does. Expect classic French technique, sauces built over days and plates that look simple because the work happened long before service.
Meet the brigade
The Brigade
Kitchen Brigade
Henri Dubois
Station ChefOwns the sauce station; every jus on the menu starts in his stockpots.
Inès Moreau
Pastry ChefBakes the bread at dawn and finishes the night with our soufflés.
from our journal
