Louis-Philippe CAPO FOURNY

He first worked at the restaurant “Alain Chapel” in Mionnay (Lyon), where he absorbed an entire culinary philosophy. He then worked for six months at the restaurant “ADPA” by Alain Ducasse, located in the Hotel Plaza Athénée in Paris. For Louis-Philippe, this was a real challenge, as it meant learning the discipline and rigor of exceptional cuisine.

Eager to experience one of Spain’s most renowned gastronomies, he spent six months as part of Juan Mari Arzak’s team at the restaurant “Arzak” in San Sebastián. There, he discovered the full importance placed on ingredients and the mastery in their preparation, following the steps of a rich culinary tradition.

A stay in Tuscany (Italy) at the restaurant “Borgo di Fontebussi” alongside Francesco Berardinelli (chef of Alain Ducasse) gave him the opportunity to refine his knowledge of pasta and risottos. Later, at the restaurant “Perbellini”under chef Giancarlo Perbellini, he was able to experiment with creative cuisine and take with him some secrets from Oppeano (Verona).

He learned the care in handling raw ingredients from Chef Bernard Pacaud, a master of culinary roots, at the restaurant “L’Ambroisie” on Place des Vosges in Paris.

In August 2009, Louis-Philippe took charge of the kitchen at “Maricel” in Sitges, a family business run by his parents, where he passionately applies his full culinary experience, carefully selecting each of the dishes that make up the menu.

Striving daily to adapt his cuisine to new trends, he uses top-quality products that respect their local and seasonal origin in order to achieve the most authentic flavors.