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The Chef

Qualified with a Higher National Diploma in culinary arts from the culinary institute of Marseille, in France, Romain learned his skill at The Chateau de la Pioline in Aix-en-Provence before moving to Oxford, where he set up one of the first vegetarian/vegan coffee shop in the UK. Developing a passion for local artisan producers he joins the Slow Food movement and he is chosen as one of 30 UK chefs to attend Tierra Madre in Turin to represent and promote local food in the UK.
His commitment to working with sustainable food will see him cater at prestigious events for many high end clients at unique venues in the Uk (Studley Priory, Bodleian Library) but also in Paris (Palais Royal and Chateau de Courances, Chateau de Versailles), Italy and New York (Tribeca).
Romain also runs a catering company called The French Bistro company that caters for private dining, catering and weddings.

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Romain works closely with local food artisan and farmers in order to source fresh sustainable ingredients which are an essential part of his cuisine. Romain's cuisine is fresh and full of aroma with well balanced flavours. Freshly ground spices, organic aromatic leaves and flowers, fish form the English coast and organic meats contribute to creating innovative, interesting and unique menus, with very often the use of vegetables a center piece of his food.

Bistronomy best qualifies his style.

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